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Breakfast
Ingredients:
1 lb. mild bulk pork sausage
1 8 oz. can refrigerated crescent dinner rolls
2 c. shredded mozzarella or Monterey Jack cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 lb. mild bulk pork sausage
1 8 oz. can refrigerated crescent dinner rolls
2 c. shredded mozzarella or Monterey Jack cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
Directions:
Brown sausage in a skillet, stirring until it crumbles; drain. Place cresent roll dough in bottom of a greased 13x9x2" baking dish; press perforations and pinch seams to seal. Sprinkle reserved sausage and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.
Makes 8 Servings
Brown sausage in a skillet, stirring until it crumbles; drain. Place cresent roll dough in bottom of a greased 13x9x2" baking dish; press perforations and pinch seams to seal. Sprinkle reserved sausage and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.
Makes 8 Servings
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