Sunday Brunch | Recipe | Breakfast Casserole

What I like about the weekends is having a little extra time to make something special for breakfast or brunch.  During the week I usually have a couple of sunny-side up fried eggs or scrambled eggs in the morning.  What I like about this breakfast casserole is that the sausage or bacon can be made in advance, and refrigerated until needed.   

Breakfast Casserole

Ingredients

1  can crescent roll sheet

8  ounces breakfast sausage, broken up while cooking into small pieces, drained of fat

2  cups shredded Colby-Jack cheese

5  eggs, room temperature, slightly beaten

3/4  cup whole milk

1  teaspoon dry mustard

1/2  teaspoon salt

1/2  teaspoon freshly ground pepper

1  teaspoon dried parsley flakes

Method:

Preheat oven to 425*F

Butter a 9x13 baking dish.

Spread crescent roll sheet on bottom of baking dish.

Sprinkle sausage to cover crescent roll sheet.

Combine eggs, milk, dry mustard, salt, pepper, and cheese.

Pour over sausage and spread evenly.

Bake at 425*F for 20--25 minutes, or until light golden brown.