Wednesday, November 17, 2004

Breakfast Sausage and Egg Casserole

It is always nice to have something quick to fix when you have overnight company.  My sister introduced me to the idea of the Sausage and Egg Casserole, b/c you can fix it the night before, with little preparation, and put it in fridge and then heat it up the next morning while you sip coffee with your overnight guests.  We have often fixed this when going to the river house with my sis and also for Christmas morning.
You can be creative with the type of sausage, the type of cheese, and the type of bread you use, giving you a different flavor each time.
1 pkg. of sausage (your choice)
6 eggs, slightly beaten
2 cups of milk
1 tsp. salt
Dash of pepper
Pilsbury Crescent Rolls-- enough to cover a casserole dish.
2 cups grated cheddar cheese
You can add other ingredients like chopped onion and green pepper if you desire.
Brown the sausage in skillet, and saute the onions and green peppers, if you chose to add those to the recipe.
Mix the egg, milk, salt, pepper until blended.
Grease the casserole dish and layer the ingredients with the Crescent rolls lining the bottom of the dish.  Add sausage, pour on the egg mixture.  Add the 2 cups of grated cheddar cheese. 
You may make the night ahead and put in the fridge for the next morning, or bake immediately.
Bake at 350 for 45 minutes.


dbaumgartner said...

Oh my, this is my kind of breakfast!  I will print this and try it out real soon.  It sounds  wonderful!  Thanks!!!!

cneinhorn said...

wow, that sounds really good!