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Tuesday, March 30, 2010

Breakfast Casserole

I will have to admit that breakfast casseroles have never been something that I "crave"....I like them, but have never loved them. THIS one on the other hand was very tasty and enjoyable!! The family all said that they would even eat leftovers (which in my book...means they liked it). It was really easy and versatile. You could make it up the night before (if you chose to) and pop it in the oven first thing in the morning, then get your shower while it cooked...(its that easy!) or you could mix it all up in the morning. It would be great for a weekend brunch or even for dinner, for that matter!
Regardless of HOW you cook it...just cook it, its good!

Breakfast Casserole

1 (8 oz) tube refrigerated crescent rolls
2 c. cooked breakfast sausage, cooked bacon, or chopped, fully cooked ham (2 c. of whatever kind of 
       meat that you want)
6 eggs
1/2 c. milk
dash of seasoning salt, garlic powder, pepper
2 c. frozen hash brown potatoes, thawed
1 1/2 c. (6 oz) grated cheese (I used less)

Open up refrigerated rolls and unroll into a greased 9x13 pan. Press seams together to make a crust on the bottom of your pan. Place meat on top of crescent rolls. Beat the eggs and milk together and let rest; set aside. Put the hash browns over the meat, season with seasoning salt and pepper (or whatever seasonings you like) then pour the egg mixture over the hash browns. Sprinkle grated cheese on top and bake at 375 for 45 minutes OR until eggs are set. Serve with salsa or fresh cut tomatoes. 
*The original recipe said to cook for 30 minutes but the middle of my casserole was still runny, so I just kept adding 5 more minutes until it was set and done. SO the moral of my story is...cook it for 30 minutes and then check it and see if its done, add more time if needed. 

Happy Cooking~
Julie

2 comments:

  1. Looks awesome! I love breakfast casserole dishes:)

    ReplyDelete