Sausage & Egg Pie Recipe
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 This recipe for Sausage & Egg Pie, by Heidi McKeown, is from The Hanus Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Heidi McKeown
Added: Tuesday, November 6, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. ground breakfast sausage, cooked & drained
2 pkgs. refrigerated crescent rolls
1/2 lb. shredded Muenster cheese
1/2 lb. shredded Mozzarella cheese
8 eggs, beaten (put handful grated Parmesan cheese into eggs)
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Directions: |
Directions:Line bottom of greased 9x13 pan with one package of crescent rolls. Spread crumbled sausage evenly over dough. Top with shredded cheeses. Pour egg mixture over top of sausage. Press second package of crescent rolls onto wax paper, wide enough to cover inside of pan. Carefully put on top of sausage and remove wax paper.
Bake at 350º for 30-40 minutes. May need to cover with foil towards the end to prevent crust from burning before inside is done. |
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Personal
Notes: |
Personal
Notes: You can cook and drain the sausage the night before so there is less prep in the morning.
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