Ingredients
|
||
|
|
Non-stick Spray |
1 |
Cont. |
Crescent Rolls |
½ |
Lb. |
Breakfast sausage, bulk |
6 |
Each |
Eggs, extra large |
¾ |
Cup |
Milk |
1 ½ |
Cups |
Cheddar cheese, finely shredded |
2 |
Cups |
Hash Brown Potatoes, or shredded potato uncooked |
¾ |
Cup |
Italian bread crumbs |
To taste |
Garlic salt and black pepper
|
Procedure Steps |
|
1. |
Pre-heat oven to 350° F. |
2. |
Spray a 9” X 9” X 2” square baking pan with non-stick spray |
3. |
Open the crescent rolls and line the bottom of the pan with the dough in one single layer covering the entire pan. |
4. |
Break up the breakfast sausage into chunks and brown in a separate sauté pan on all sides until cooked through, then drain on paper towels. |
5. |
Arrange the browned sausage in a single layer on top of the dough layer. |
6. |
Add the shredded potatoes (hash browns) in an even layer over and between the sausage layer. |
7. |
Break the eggs and mix them in a separate small bowl with the milk then add the shredded cheddar cheese and stir well. Add the salt and pepper to the egg/cheese mixture and stir again to mix well then pour it into the baking pan over the potatoes and sausage layers. Smooth out to even the top. |
8. |
Sprinkle the top with a nice thin layer of bread crumbs and bake in the oven for 30 – 40 minutes or until the eggs set up and the top is golden brown. Allow to rest a few minutes then cut into 6 even portions. Also makes a great brunch menu item. |
1 response so far ↓
1 A big thank you to my new foodblogger friends — London eater // Sep 25, 2008 at 6:45 pm
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