INGREDIENTS
- 1 lb. ground breakfast sausage
- 8 oz pkg refrigerated crescent rolls
- 1 cup frozen hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- 5 eggs
- ¼ cup milk
- ½ tsp salt
- 1/8 tsp black pepper
- ¼ cup shredded cheese
DIRECTIONS
- Preheat oven to 375.
- Brown sausage and drain fat.
- In 9 x 13 pan lightly sprayed with cooking oil (Pam), roll out crescent dough and press into bottom and sides of pan to form a crust.
- Pinch together all seams of dough to seal.
- Spoon sausage over crust.
- Sprinkle with hash browns
- Top with cheddar cheese.
- Beat together eggs, milk, salt and pepper.
- Pour over crust.
- Sprinkle with remaining cheese.
- Bake 25 – 30 minutes or until eggs are set.