Paula’s Breakfast Casserole

My sister, Paula, hosts our entire family on Christmas every year and many of you know our matching PJ tradition. That tradition goes hand in hand with her breakfast casserole on Christmas morning and it is just the best!

This is great for a large group and if you want to get ahead, you can combine the cooled cooked sausage with the cheese, herbs and seasonings, and refrigerate the mixture. The next day, when you’re ready to bake, just add the eggs and milk and pour the mixture over the crescent dough!

INGREDIENTS:

• One 8-oz package refrigerated Crescent Rolls

• 1 lb Loose Breakfast Sausage (cooked and drained)

• 2 cups Colby Jack Cheese (shredded)

• 6 Eggs

• 2 cups Milk

• 1 tsp Salt

• 1/2 tsp Freshly Ground Black Pepper

• 1 Tbsp Fresh Oregano (chopped)

• 1 Tbsp Fresh Parsley (chopped)

INSTRUCTIONS:

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 13- inch baking pan.

Unroll and spread the crescent rolls to cover the bottom of the pan. Evenly spread the cooked sausage and Jack cheese on top.

Whisk together the eggs and milk in a medium owl.

Mix in the salt, pepper, oregano and parsley, and pour the egg mixture over the sausage.

Bake, uncovered until golden brown. 40-50 minutes.