Easy Weekend Breakfast Casserole

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb bob evans sausage (original brand)
• 1 (8 ounce) can refrigerated crescent dinner rolls (can use low fat version also)
• 2 cups shredded sharp cheddar cheese (can use other cheeses)
• 5 eggs (beaten)
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven 425 f.
• 2 crumble and cook sausage* in skillet. cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
• 3 drain off sausage fat and drippings.
• 4 line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
• 5 crumble sausage over dough, then sprinkle cheese over the sausage.
• 6 combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
• 7 bake 15 minutes or until set. let stand 5 min before cutting into squares. best served hot.
• 8 *experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.