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Crescent Brunch Bake
Ingredients:
1/4 lb. bulk pork sausage
1 tube (4 oz.) refrigerated crescent rolls
2/3 c. shredded cheddar cheese
2 eggs, lightly beaten
1/4 c. milk
Salt and pepper to taste
1/4 lb. bulk pork sausage
1 tube (4 oz.) refrigerated crescent rolls
2/3 c. shredded cheddar cheese
2 eggs, lightly beaten
1/4 c. milk
Salt and pepper to taste
Directions:
Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Unroll crescent dough into 1 long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3 cup baking dish. Trim dough even with edge of dish. Fill with sausage and cheese. In a bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425 for 16-20 minutes or until a knife comes out clean.
Makes 2 Servings
Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Unroll crescent dough into 1 long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3 cup baking dish. Trim dough even with edge of dish. Fill with sausage and cheese. In a bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425 for 16-20 minutes or until a knife comes out clean.
Makes 2 Servings
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