Ingredients Jump to Instructions ↓

  1. 1 pound bulk sausage 8-oz can refrigerated crescent rolls

  2. 2 Cups Shredded cheddar cheese

  3. 4 eggs , Beaten

  4. 3/4 Cup Carnation Evaporated Milk salt and pepper to taste (be careful with the salt as the sausage already has sodium) Couple of dashes of hot sauce

Instructions Jump to Ingredients ↑

  1. How to make it Preheat oven to 425 and lightly grease a 13x9 Pyrex Cook bulk sausage until brown Drain grease Beat together: Eggs, Milk, Hot Sauce, salt and pepper Line the bottom of the Pyrex with Crescent Rolls and press to seal Crumble Sausage over Rolls (I don't use all of the sausage, just a light layer) Sprinkle Cheese over Sausage (use amount desired) Pour egg mixture over Cheese Bake for 15 minutes or until set Let stand 5 minutes, cut into squares and serve **Can be made ahead and cooked the next morning but the cook time will take a little longer due to the chilled temperature


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