You may also like
Ingredients
- 1 pound Breakfast Sausage
- 2 containers Refrigerated Crescent Roll Dough
- 2 cups Shredded Cheddar Cheese
- 6 whole Large Eggs
- 1 cup Milk
- Salt And Pepper, to taste
Method
- Brown and crumble 1 pound of breakfast sausage, and drain the fat.
- Grease a 9 x 13 glass casserole.
- In the bottom of the dish, lay out the two containers of refrigerated crescent roll dough, one on top of the other. (Ignore the perforations that divide the dough and slap the whole thing in there! If the dough splits at the seams, use your fingers to reattach the rips.)
- Spread browned sausage evenly over dough.
- Top evenly with 2 cups shredded cheddar cheese.
- In a bowl, beat 6 eggs and 1 cup milk together, along with salt and pepper to taste. (I use about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper, but sometimes also throw a little Tony Chachere's in there for a bit of a kick.)
- Pour egg/milk mixture over dough, sausage, and cheese.
- Cover casserole dish with foil and refrigerate overnight.
- In the morning, bake at 350 degrees for approximately 35-40 minutes. The casserole is done when the eggs have set.
