Sausage and Cream Cheese Breakfast Casserole
- 1 can refrigerated crescent rolls
- 1 lb breakfast sausage, cooked
- 1 (8-oz) package cream cheese, softened
- 1-1/2 cup shredded cheddar cheese, divided
- 6 eggs
- 1/2 cup milk
- 1/2 tsp pepper
Preheat oven to 350.
Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.
Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.
Bake 25-35 minutes or until center is set.
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