Weekend Brunch Casserole
Ingredients
- 1 8- ounce can refrigerated crescent dinner rolls
- 1 lb Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs beaten
- 3/4 cup milk
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
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Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
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Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
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Combine remaining ingredients in medium bowl until blended; pour over sausage.
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Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
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