| A Texas Breakfast Casserole
|
| Prep. Time |
30 minutes
|
| Cook Time |
60 minutes
|
| Yield |
6 servings
|
| Ingredients |
| 1 |
each |
crescent rolls package
|
| 1 |
pound |
sausage, cooked, drained
|
| 1 |
each |
mushrooms, fresh, sliced
|
| 3/4 |
pound |
monterey jack cheese, grated
|
| 6 |
each |
eggs, beaten
|
| 1 |
each |
cream of onion soup can
|
| Direction |
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour.
|
| Note : |
For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
|
