SAUSAGE CRESCENT BREAKFAST CASSEROLE
| 1½ lbs | Pork Sausage, mild or hot, depending on your taste |
| 2 | Garlic Cloves, minced |
| ¼ cup | Green Chilies, diced |
| 1× 8 oz can | Refrigerated Crescent Dinner Rolls |
| 2⅔ cups | Mozzarella Cheese or Monterey Jack Cheese, shredded |
| 4 | Large Eggs, beaten |
| ¾ cup | Milk |
| ¼ tsp | Salt |
| ⅛ tsp | Black Pepper |
| Cayenne Pepper, optional |
DIRECTIONS:
Brown the sausage and garlic in a skillet, stirring until it crumbles. Add the diced green chilies and drain the grease from the skillet.
Place the crescent roll dough in the bottom of a 13x9x2 inch baking dish and press the perforations and seams to seal together. Sprinkle the sausage, garlic, and 2 1/3 cups of the cheese over the dough. Combine the eggs and remaining ingredients; pour over the mixture in the dish. Sprinkle with the remaining 1/3 cup cheese.
Bake uncovered at 425 degrees for 15 to 20 minutes or until set. Let stand 5 minutes before serving
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