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BRUNCH CASSEROLE 1 pound bulk sausage 2 c. (8 oz.) shredded Mozzarella cheese 3/4 c. milk 1/8 teaspoon pepper 1 (8 oz.) can refrigerated crescent rolls 4 eggs, beaten 1/4 teaspoon salt Crumble sausage in a medium skillet. Cook over medium heat until browned, stirring occasionally. Drain well. Line bottom of a buttered 13 x 9 x 2-inch baking dish with crescent roll dough firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients. Beat well and pour over sausage. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve immedi- ately. Yields 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |