I made this egg casserole on Saturday for some friends before we began our first St. Paddy's day celebration in Denver. The leftovers are just as good!
Ingredients
- 1 pound hot pork sausage
- 1 (8 ounce) package refrigerated crescent roll dough
- 10 eggs, beaten
- 1 8oz bag of finely shredded cheddar cheese
- 1 teaspoon dried oregano
- 1 small green bell pepper (optional)
- 1 3.5 oz can of mushrooms (optional)
- 1/2 small onion (optional)
Directions
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Preheat oven to 325 degrees F. Lightly grease a 9x13 inch baking dish.
- Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs and oregano. Pour mixture over the sausage and crescent rolls. Add veggies on top and sprinkle bag of cheddar cheese on top.
- Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
* Add your favorite veggies and enjoy!
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