Easy Breakfast Casserole
Easy Breakfast Casserole recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
|
*
|
| 1 | pound |
sausage
cooked and drained |
|
| 1 | x |
mushrooms
sliced, fresh |
*
|
| ¾ | pound |
monterey jack cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 1 | can |
soup, cream of onion
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crescent roll dough
|
*
|
| 453.6 | g |
sausage
cooked and drained |
|
| 1 | x |
mushrooms
sliced, fresh |
*
|
| 340.2 | g |
monterey jack cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 1 | can |
soup, cream of onion
|
*
|
Directions
Line a 13x9 inch Pyrex dish with rolls, sealing perforations.
Cover with sausage, mushrooms and half the cheese.
Mix eggs with soup and pour over casserole.
Sprinkle remaining cheese on top. Chill overnight.
Bake at 350℉ (180℃) for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
