Recipe Details
- 1 – 8 oz package refrigerated crescent roll dough or Pillsbury seamless crescent dough
- 2 cups breakfast sausage, cooked and crumbled or fully cooked chopped ham
- 6 eggs, beaten
- ½ cup milk
- dash of salt and pepper
- 2 cups frozen hash brown potatoes, thawed
- 2 cups cheddar or Monterey Jack cheese, shredded
Arrange the crescent rolls on the bottom of a 13 x 9 inch baking pan making sure to seal the seams or use the seamless crescent roll dough.
Place the cooked sausage or ham on top of the crescent rolls. In a separate bowl beat the eggs and milk together; set aside.
Layer the hash browns over the meat, season with salt and pepper then pour the egg mixture over the hash browns.
Top with cheese. Bake at 375° for 30 minutes.
Serves: 8
Cook’s Note: Make sure to press the rolls together at the seams after unrolling the dough or use seamless crescent roll dough. If cutting the recipe in half use a 8 x 8 inch pan. You will have two crescent triangles left over. Use 3 eggs cut the milk to ¼ cup. Use the same amount of sausage hash browns and 1 ½ cups cheese.