Tuesday, August 30, 2011

Recipe - Breakfast Casserole

photo courtesy only via
Who else dreads a noon kickoff?  One, it is so blooming hot.  Two, there is not near enough time to tailgate before the game.  Nevertheless, it means a breakfast spread complete with mimosas and bloody marys.

My last game as collegian was at noon.  We went all out for breakfast by scrambling eggs over the grill with the flat-top attachment.  I wish I had thought of this recipe to make this more simple.

Breakfast Casserole

1 lb. sage pork sausage
1 can crescent rolls
1 lb. Monterey Jack cheese, shredded
5 eggs
3/4 cup milk
2 tsp. minced onions
Pinch of garlic salt

1. Fry and drain sausage
2. Place rolls flat in bottom of 9x13 pan to make crust
3. Crumble sausage, then cheese over dough
4. Mix eggs, milk, onion, and garlic salt in bowl
5. Pour mixture over cheese layer
6. Bake at 350 for 20 to 25 minutes

The bonus for this recipe is that it can be made the night before and refrigerated.  It can be taken straight from the fridge to the oven.  By cutting out all that prep time in the morning, you have more time to stress about getting pretty.


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