Breakfast Casserole

Serves 6
1 pkg “Little Smokies” or other mini pre-packaged mini sausage*

1 8ou can refrigerated crescent rolls 

2C grated cheese of choice (mozzarella, cheddar, Monterey jack, etc.)

4 beaten eggs - maybe more depending on how many servings you want

3/4C milk

¼ t salt

1/8t pepper

• Preheat oven to 425degrees.
• Unroll refrigerated crescent rolls (if not cool, they will get sticky and not unroll well) and line bottom of a 9x13-inch baking dish, pressing perforations together to seal into one sheet.  This forms a bottom crust.
• Grate cheese.  
• Crumble meat (or use food processor).
• Sprinkle crust with meat and cheese, distributing evenly.
• Combine eggs, milk, salt and pepper - beat well (until slightly frothy).  
• Pour over meat and cheese mixture, distributing evenly throughout pan.
• Bake at 425 degrees for 20 minutes or until set and top is slightly brown.  
• Take out and sprinkle with fresh or canned parmesan cheese (optional: do this the last 5 minutes of cooking if you’d like parmesan to melt into casserole a bit)
• Let stand approximately 5 minutes to allow it to set up enough to cut.
• Cut into squares and serve immediately.  

*Note:  Cooked crumbled bacon, ham, bulk sausage (crumbled, cooked and well-drained) or other meat/protein of choice may be substituted for the sausage.