Friday, May 11, 2012

Breakfast Casserole

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Breakfast Casserole always makes me think of Christmas.  Christmas morning at my parents' house is the only time of year I ever get it!  But that shouldn't be the case.  Breakfast Casseroles are great all year round!  There are so many different recipes that I think we should try them all :)!  The main reason I don't make them often is because, for most recipes, you have to make it the night before and refrigerate it overnight.  I'm just not that organized!  There are few evenings when I have the time, energy, or foresight to prepare breakfast for the next morning.  This recipe, however, does not require overnight chilling!  Sounds perfect.

  • 1 8-ounce can refrigerated crescent dinner rolls
  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2 cups shredded mozzarella or cheddar cheese
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

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

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