I try to make Easter breakfast special, but nothing too difficult. Of course, my children are already happy because of their baskets full of candy and don’t need much more. I bought some cold cereal we haven’t had in a while and let them eat that. The day before Easter I made French toast and eggs and he commented that it would be great with sausage. So I made this casserole with about half the amount of sausage that it called for. I shake a bit of crushed red pepper into the eggs before pouring in the pan. I had a piece of casserole and a big, juicy bowl of fruit, my favorite for breakfast.
It’s great to make this at night and store it in the refrigerator. Then you can put it in the oven while you’re getting ready on a busy morning.
Crescent Roll Breakfast
8 oz. tube refrigerated crescent rolls
1 lb. hot sausage (or turkey sausage), cooked well and drained of grease
2 ½ c. grated Monterey Jack cheese
6 eggs, beaten
3 T. green pepper, chopped
2 T. onion, chopped
1 c. milk
Salt and pepper to taste
Preheat oven to 425º. Unroll tube of crescent rolls and press together to cover bottom of 9x13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls. Beat together the eggs, milk, salt and pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately. When ready to serve, bake for 20 to 25 minutes until browned.
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