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Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shari Beavers
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Neese's hot sausage
1 8 oz. can refrigerated crescent rolls
8 oz. shredded Monterey Jack cheese
4 eggs, beaten
3/4 c. milk
1/2 t. dried oregano
1/8 t. pepper

Directions:
Directions:
Cook sausage in skillet until browned, stirring to crumble. Drain and set aside. Unroll crescent roll dough and place in the bottom of a lightly greased 13 x 9 " baking dish. Spread the dough to cover the bottom and 1/2 " up the sides of the dish, pressing the seams to seal. Sprinkle the sausage over the dough; top with cheese. Combine the eggs with the remaining ingredients and pour over the casserole. Bake at 400 for 20-25 minutes, or until center is set and crust is browned.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
20 min.

 

 

 

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