Weekend Brunch Casserole
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
- 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.
- 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!