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Weekend Brunch Casserole by

Tags: breakfastcasseroles


1 lb bulk sausage
2 cups shredded mozzarella cheese
1 can (8oz) refrigerated crescent rolls
4 eggs, beaten
cup milk
tsp salt
1/8 tsp pepper


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

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