This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes".
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
4 eggs (sometimes we add 1 or 2 more eggs)
2 Tbsp. milk
1/8 tsp. pepper
3/4 cup shredded chedder cheese
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8
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