| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk pork sausage (we like the spicy) |
| 1 |
cn |
(8-oz) refrigerated crescent rolls |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
sm |
Onion; chopped |
| 4 |
lg |
Eggs; beaten |
| 3/4 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This is great for Sunday morning breakfast!
Brown the sausage in large skillet and drain excess fat. Press the crescent
rolls in bottom and up sides of a large greased casserole dish; press seams
together and pinch to seal. Sprinkle with the cheese and the onion. Combine
the eggs, milk and seasonings and pour over mixture in casserole. Bake at
400 degrees for 20 minutes or until eggs look set. Let stand 5 minutes
before serving.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 17 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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