Tuesday, August 17, 2010

Back to School Breakfast Dish

From the archives....Originally posted in August, 2009.

Posted by Lori:
This four layered breakfast dish is our annual "Back to School" breakfast. I'm not sure where this recipe came from, but I'm glad to have found it. It's one of my family's favorites.

1 lb. ground sausage
4 eggs
1/4 cup milk
1 can crescent rolls
2 to 3 cups shredded cheese of your choice (Mozzarella, Cheddar, Colby-Jack - I usually use a mixture of two)

In a medium skillet, fry sausage until browned and all pink is gone. Drain excess grease. Beat eggs and milk together in 2 cup glass measuring cup or bowl. Press crescent rolls into the bottom of a 9 x 13 inch buttered or greased casserole dish, making sure seams are sealed. Scatter sausage over crescent rolls, pour egg mixture over sausage, and top with cheese. Bake in 350 degree oven (preheated) for 30 - 50 minutes, until eggs are no longer runny. Can be prepared the night before then refrigerated and baked the next morning. The refrigerated dish would need the longer baking time.

I make this dish other times during the year, but it's especially great for that first hectic morning of getting back into the routine of getting up early. Making it the night before ensures we'll have time for annual first-day-of-the-new-school-year pictures. The kids would be disappointed if we didn't have time for pictures. (not!)
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