1 tube of crescent rolls
1 bag of frozen or refrigerated hashbrowns
12 oz of cheddar jack cheese (shredded)
salt & pepper to taste
*Pre-heat oven to 350 degrees.
The first thing I do is cook up the sausage in a large skillet until browned. Next, I take my grandma’s farm fresh eggs, crack twelve of them into a bowl and whisk until scrambled.
Then I spray a 9×13 glass dish with non-stick spray and roll out the crescent rolls into the bottom. My little helper loves to help me press them out and squish the dough flat.
Next up, we spread out the refrigerated hash browns across the bottom, on top of the crescent rolls. After that, our eggs are ready to be poured evenly over the top.
The sausage is then layered on and is topped with cheese.
Cover the dish with aluminum foil and bake for 75 minutes at 350 degrees. After the 75 minutes, remove the foil and bake for an additional 5-10 minutes to brown the cheese. Just make sure your eggs are thoroughly cooked before removing the foil. Otherwise, cook it just a little while longer since some oven cooking times may vary. After the casserole is done cooking, I always let mine sit for 5 minutes to cool before serving.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk
of foodborne illness, especially if you have certain medical conditions.
This casserole is perfect for large gatherings, for breakfast and even for dinner. Let me know how you like it and feel free to share it with your friends, but Shh. . don’t tell my mother I told you! 🙂