Prep 15 mins
Cook 15 mins
This came from a Bob Evans little grocery store cookbook - its quick to make unlike some casseroles takes minutes to cook up!
- 1 lb Bob Evans sausage (original brand)
- 1 (8 ounce) can refrigerated crescent dinner rolls (can use low fat version also)
- 2 cups shredded sharp cheddar cheese (can use other cheeses)
- 5 eggs (beaten)
- 1⁄2 cup milk
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- Preheat oven 425 F.
- Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
- Drain off sausage fat and drippings.
- Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
- Crumble sausage over dough, then sprinkle cheese over the sausage.
- Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
- Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot.
- *Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.
I used 6 eggs, and used 6 slices of American cheese, a slice of baby swiss and some leftover shredded cheddar cheese. I don't believe the total of all the cheeses would equal 2 cups. This was good, easy, and quick.