This Texas Breakfast Casserole is something you should think of on those occasions when you know preparing the morning meal will be a hassle
All the prep work is done the night before and on that particular morning, you just pop it in the oven.
It’s great for Sunday mornings or holiday mornings. Especially Christmas when the kiddies are opening gifts. You can shoot video while breakfast cooks and you haven’t done a thing!
What I really like about this dish is its versatility. The recipe as listed is just a jumping-off place. You could add onions, crumbled cooked bacon, ham, green and red peppers, etc. to this dish to make it even tastier.
A wonderful way to wake up and have a cooked breakfast without the fuss!
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This Texas Breakfast Casserole is perfect for Sunday mornings!
- 1 12 ounce can crescent rolls
- 1 lb sausage cooked and drained
- 1 lb fresh mushrooms sliced
- 3/4 lb monterey jack cheese grated
- 6 eggs beaten
- 1 10 1/2 ounce can cream of onion or mushroom soup
Open and unroll the crescents and line a 13x9-inch Pyrex dish with them.
Cover the crescents with cooked sausage, mushrooms, and half the cheese. (This is where you add any extra ingredients you decide on).
Mix the eggs with the soup and pour over the casserole. Sprinkle the remaining cheese on top.
Chill overnight. Next morning bake at 350° for 1 hour.
Enjoy!
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By gertc96
French Tart