Breakfast Sausage and Egg Casserole

Sonya Says: "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, because 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."

So, I'm finally getting around to trying this recipe. I made it in an 8x8 dish. I wasn't sure if Sonya meant to actually layer the ingredients in multiple layers like lasagna or in a single layer, so I made it like lasagna layers and it turned out really good - except that I forgot the cheese and milk, which is probably why this fit as layers in an 8x8. [Have I ever mentioned that I'm terrible at following recipes?] I also used pre-cooked sausage links to take out some of the prep 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 eggs, 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.

Recipe courtesy of my friend Sonya.

[click here for printable version]