Monday, September 1, 2014

Sausage and Egg Crescent Casserole

Happy Labor Day! I hope you had a nice weekend relaxing. It has been that for me and my husband. Yesterday we spent the day celebrating the birthday of a friend of ours. We spent the day at his pool and the evening bowling. It was a blast, except now I am sore from lunging!

I didn't swim, I just relaxed and hung out with the girls.
The boys did a lot of swimming and played some fun pool games!
 Another strike for Jeffrey!
 I had a few strikes myself!

Wednesday is my last day of Summer Bible Study with my girlfriends. Then we start our Bible Study Fellowship year! I made this breakfast several weeks ago and LOVED it. It's a recipe my dad and his wife made of Christmas this past year and it is so easy. I think I will make it again for our last breakfast.

Sausage and Egg Crescent Casserole
1 package of crescent roll dough
1 pound breakfast sausage
1 Tbsp butter
1/2 onion, diced
1 4oz can diced green chilies
3 cups grated sharp cheddar cheese
3 Tbsp milk
6 eggs
salt and pepper
Preheat oven to 350.
 Not pictured: crumble and cook breakfast sausage. Drain grease from pan. Remove sausage and set aside. Heat butter in same pan and add diced onion. Cook until tender and then remove from heat.
Whisk together milk, eggs, cheese and 1/4 tsp of salt and pepper.
 Remove crescent dough from the tube. Unroll dough and press into the bottom of a greased 9x13 baking dish.
 Layer cooked diced onion, diced green chilies and cooked sausage over the dough.
 Top evenly with the egg mixture. Bake for 40 minutes or until it begins to be golden on top.

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