About the Recipe
1- 8 oz. can refrigerated crescent 8 eggs, beaten
dinner rolls 1 c. of half and half milk
1 pkg. frozen Potatoes O'Brien Salt (to taste)
thawed Pepper to taste
1 lb. roll of breakfast sausage Salsa
browned and crumbled
1 cup Shredded sharp cheddar
Lightly spray 9x13 inch pan with Pam. Unroll crescent rolls and press together to cover
bottom of pan; seal perforations. In a skillet, brown the sausages breaking up with a fork
until browned, cooked and crumbled; drain any fat and set aside to cool. Crumble cooked
sausag evenly over crescent rolls. Sprinkle the Potatoes O'Brien over the sausage. Then
sprinkle the cheese over the potatoes. Beat together eggs, half and half, salt and pepper.
Pour over the Pototato-sausage-cheese. Bake at 42° uncovered for about an hour or until the eggs
are firm and the casserole holds together. Serve w/salsa if you like.