Ever miss breakfast so often you just want it for dinner? This breakfast casserole makes a perfect dish, and what’s great is that you can have it again for breakfast!
I usually like to add veggies in my breakfast so I can get all the necessary nutrients. And this breakfast is sure packed with a lot of protein, too. Keep in mind that you can add and remove things to your taste. Don’t be afraid to experiment with food, it’s the best part when sharing the experience with your family.
- 1 package of sausage
- 1/2 cup of mushrooms
- 1 cup spinach
- 1 tomato (sliced or diced)
- 2 cups of shredded cheddar cheese
- 9 eggs, beaten
- 2 cans of refrigerated crescent rolls
- Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat. Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and add in mushrooms, spinach, and tomatoes. Top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown. Serve warm with maple syrup (optional).
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