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Cackleberry
Breakfast Casserole
Mary
Reed
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2 8 oz. cans crescent dinner rolls
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7 eggs
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1 cup milk
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8 oz. shredded Monterrey Jack cheese
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8 oz. fresh or canned diced green chiles
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10 oz. box breakfast sausage – browned
and halved (maple is good)
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¼ tsp. baking powder
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Salt and pepper to taste
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Preheat oven to 350 degrees. Brown sausage and cut in half. Lightly grease
13x9 pan. Line pan with rolls to form a crust. You may want to use a rolling pin
to stretch out the rolls and then pinch the seams together.
Beat the eggs and milk. Add cheese and green chiles, baking soda, salt and pepper.
Pour mixture over crust and place sausages on top. Bake 25-30 minutes until lightly
browned.
Salsa and sour cream on the side are nice additions.
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