Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 425.5
- Total Fat: 30.8 g
- Cholesterol: 143.5 mg
- Sodium: 905.2 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.0 g
- Protein: 22.9 g
View full nutritional breakdown of Weekend Brunch Casserole #2 calories by ingredient
Weekend Brunch Casserole #2
Submitted by: LINDALOU142Number of Servings: 8
Ingredients
-
1 pound Bob Evan's Sausage
1 8 oz can Pillsbury Crescent Reduced Fat Rolls
2 cups Kraft - Shredded Cheddar Cheese
4 whole Eggs
3/4 cup Dairyland 1% Milk White
Directions
Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until bloended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Number of Servings: 8
Recipe submitted by SparkPeople user LINDALOU142.
Line bottom of greased 13 x 9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until bloended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Number of Servings: 8
Recipe submitted by SparkPeople user LINDALOU142.
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