Sausage Egg & Cheese Bake

Sausage, Egg & Cheese Bake

Serving Size : 12

Prep time: 30 minutes; Cook time:  30 minutes

1 pkg (8 ct) crescent rolls

1 lb. breakfast sausage, browned and crumbled (we like sage or 3/4 sage and 1/4 hot)

6 eggs

1/2 tsp ground mustard

¼ tsp sage

Pinch salt

2 cloves garlic, finely diced

1/2 tsp minced onion

1/4 tsp cayenne

1/4 tsp red pepper flakes

handful chopped green onions

Handful chopped parsley

1/4 tsp cracked pepper

2 heaping cups shredded sharp cheddar

Prep work:

-brown sausage

-mince garlic

-mince onion

-dice green onions

-chop parsley

-shred cheese

• PH oven to 350°. Spray 13x9” casserole dish with oil or cooking spray.

• Cover bottom of casserole dish with crescent rolls. Press together so that there are no holes and entire bottom of casserole dish is covered.

• Mix together eggs, ground mustard, sage, salt, garlic, onion, cayenne, red pepper flakes, green onions, parsley and pepper.  Make sure to beat until eggs are completely incorporated.

• Add sausage to egg mixture; mix thoroughly.

• Add cheese to egg mixture; mix thoroughly.

• Bake 30 minutes until casserole is light brown and eggs are cooked through.

*Note:  You can substitute biscuit dough for crescent rolls.

*Note:  Can substitute colby, monterey jack or another semi-hard

   cheese for all OR some of the sharp cheddar.

*I only measure spices when I bake, so these are just guidelines.

Keto tip:  Omit crescent rolls..