"The belly rules the mind."--Spanish Proverb

Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorin Ford
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Brown & Serve Sausages.
6 slices (approximately) Deli ham.
6 slices (approximately) Swiss or Cheddar cheese.
1 pkg. (cylinder) refrigerated Crescent Rolls.
9 eggs.

Directions:
Directions:
Pre-heat oven to 375 F. Lightly grease casserole dish. Pre-cook sausages and drain/blot to remove grease. Cut into coin-sized slices and cover bottom of casserole dish. Add a single layer of ham and a single layer of cheese. Quantities will depend upon the size of the casserole. Open crescent roll package and spread a layer of flat crescent roll dough over cheese layer. Beat eggs, add pepper and salt to taste, and pour over the top of the rolls. (The eggs will make their way between the layers.) Cover casserole dish with foil. Bake for 35 minutes. Remove foil and bake for no more than an additional 10 minutes to brown. Monitor closely to prevent over-browning. Serve hot.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Delicious for any mealtime, perfect for buffet meals.

 

 

 

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