My favorite present ever was for my birthday a year and a half ago when my husband gave me a subscription for the Food Network Magazine. I am a big fan of the Food Network and so I adore the magazine.  Every month it is like another birthday present!  This recipe comes from an ad in the magazine from Bob Evans. I have made it countless times since then. It is my favorite breakfast casserole ever. The best part is it is very easy and quick to make.

I made this last week for dinner and for some missionaries.  My parents serve in a mission in Salt Lake City and my mom asked me to make my favorite breakfast casserole for her to take to them.  She told me that over and over they kept telling her how much they enjoyed it.

Sometimes I make it for breakfast and sometimes for dinner. It works for both. And of course you could make it for the weekend for brunch since it’s in the name!

Weekend Brunch Casserole

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Ingredients

• 1 pound bulk sausage
• 1-1/2 cups shredded cheddar cheese (sometimes I mix it with pepper jack)
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 4 large eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage.
2. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Notes

When using medium eggs add 6 instead of 4.

Sometimes I just use 1/2 pound sausage. Add as much as you please.

Adapted from Bob Evans