Crescent Roll Breakfast Casserole
1 can (8 oz) crescent roll dough
1 lb sausage, cooked and drained
Fresh mushrooms, sliced
3/4 lb Monterey Jack cheese
6 eggs, beaten
1 can (10-3/4 oz) cream of onion soup
Line a 9 x 13 x 2" baking pan with crescent
roll dough. Seal perforations with your fingers.
Cover dough with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over all. Sprinkle with
remaining cheese. Chill overnight. Bake at 350
degrees 1 hour.
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