You can prepare this recipe the night before which saves on time, but I usually just do the prep the night before without assembling.
I just brown up the sausage and store it in the refrigerator, make sure my cheese is shredded and thaw my hash browns in the fridge as well. That way in the morning its a snap to throw together.
Start by preheating the oven to 375 degrees and brown and drain the sausage.
Arrange the crescent rolls on the bottom of a 13 x 9 x 2-inch baking pan. Make sure to seal the seams.
Place the ham or browned sausage on top of the crescent rolls. Beat the eggs and milk together; set aside.
Layer the hash browns over the meat, season with salt & pepper
then pour the egg mixture over the hash browns.
Top with shredded cheese.
Bake at 375* for 30 -45 minutes or until egg mixture is done. use a knife to check if casserole is completely cooked. Sometimes the middle can be a stickler when using a smaller dish.
If the egg mixture is still a bit runny lower the temperature a bit and cook a little longer that is why the cooking time can vary from 30 - 45 minutes.
Let cool and cut into squares.
Ingredients:
1 - 8 oz. package refrigerated crescent roll dough or Pillsbury seamless crescent dough
2 - cups breakfast sausage, cooked and crumbled or fully cooked chopped ham
6 - eggs, beaten
1/2 - cup milk
dash of salt and pepper
2 - cups frozen hash brown potatoes, thawed
2 - cups Cheddar or Monetary Jack Cheese, shredded
Serves: 8.
Note: Make sure to press the rolls together at the seams after unrolling the dough or use seamless crescent roll dough. If cutting the recipe in half use a 8 x 8 inch pan. You will have two crescent triangles left over. Use 3 eggs cut the milk to 1/4 cup. Use the same amount of sausage, hash browns and 1 1/2 cups cheese.
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