Easy Breakfast Casserole
  • 1 can Crescent Rolls
  • 1 roll Breakfast Sausage
  • 2 c. Shredded Mexican Cheese *substitute Cheddar if necessary
  • 4 Eggs
  • ¾ c. Milk
  • Pepper, Garlic Powder, and Dried Parsley to taste
  1. Preheat your oven to 425 degrees and grease a 9x13" pan.
  2. Crumble and cook the sausage over medium-high heat until browned. Drain when it's finished.
  3. While the sausage is cooking, line the bottom of your greased 9x13" pan with your crescent dough.
  4. In a bowl or mixing cup, beat the eggs, milk, and seasonings together.
  5. Cover the crust with your crumbled sausage pieces and half of your shredded cheese. (You don't have to use Mexican cheese, but I have found that it really brings the most flavor to the recipe. Cheddar is my next favorite, and mozzarella works if you're in a pinch.)
  6. Cover it all with the egg mixture, and coat with the rest of your shredded cheese.
  7. Bake at 425 degrees for 15 minutes or until the eggs are set. Let sit for 5 minutes before cutting and serving.
To "lighten up" this recipe use turkey sausage, ½ c. skim milk, reduced fat crescent rolls, and 1 c. of reduced fat Mexican cheese.
Recipe by Atkinson Drive at http://www.atkinsondrive.com/breakfast-casserole/