Weekend Sausage Breakfast Casserole

This is a great recipe to make for breakfast if you have guests coming and don't want to make a big mess in the kitchen. You can make this up the night before. It's DELICIOUS!!! 

Start by browning 1 pound of breakfast sausage. Then add 1 shallot, finely chopped. 

Line a 13 x 9 baking dish with refrigerated crescent dinner rolls, firmly pressing perforations to seal. Poke several holes with a fork. 

Sprinkle with cooked sausage.

Next top evenly with 2 cups of mozzarella cheese.

Beat 4 eggs, add 3/4 cup milk. Beat a couple minutes more. 

Pour eggs over sausage and cheese. 

Now you can either bake immediately, or cover and refrigerate overnight. Bake at 425 degrees for about 15 to 20 minutes, until eggs are set. 

Ingredients:

1 8 oz. can refrigerated crescent dinner rolls

1 lb. breakfast sausage

1 shallot, finely chopped

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1 teaspoon dried thyme

salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet until browned. Add shallots. Cook until shallots are tender. Drain off grease.

Line a 13 x 9 inch baking dish with the crescent roll dough, firmly pressing perforations to seal. Poke holes with a fork. Sprinkle with sausage and cheese. Combine eggs, milk, thyme, salt and pepper in a medium bowl until blended. Pour over sausage. 

Cover and refrigerate until ready to bake or bake immediately for about 15 to 20 minutes or until eggs have set. Let stand for 5 minutes before cutting into squares, serve hot.