Weekend Brunch Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 272.1
- Total Fat: 18.6 g
- Cholesterol: 92.6 mg
- Sodium: 721.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.0 g
- Protein: 16.0 g
View full nutritional breakdown of Weekend Brunch Casserole calories by ingredient
Number of Servings: 12
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.
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.