Saturday, October 24, 2015

THE Breakfast Casserole

As we planned our early Saturday UGA tailgates this fall, I first went looking for our classic Breakfast Casserole recipe. And what did I learn? This recipe never made it to the Cooking with Crevolyn site! So, wait no longer, it's finally here! This is our go-to for family breakfasts, morning tailgating, brunch with friends, breakfast for dinner, and more! It's easy to make and you can even prepare it ahead of time and warm it up. We hope you enjoy it as much as we do!

1 pound bulk pork sausage; cooked, drained and crumbled
1 8-ounce tube refrigerated crescent dinner rolls
2 cups shredded mozzarella cheese
4 eggs, beaten
¾ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Unroll crescent rolls on bottom of greased baking dish and slightly up sides. Put baking dish in oven for 7-8 minutes. (you want the crescent rolls about halfway done)
Spoon sausage over uncooked crust and sprinkle mozzarella cheese on top of sausage.
Mix beaten eggs, milk and salt and pepper. Pour over sausage and cheese.
Bake for 30 minutes. Sprinkle cheddar cheese on top and return to the oven for an additional 10 minutes. 

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