CRESCENT SAUSAGE AND POTATO
BREAKFAST BAKE

Prep Time:

Cook Time:

Serves:

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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

cheese

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.