CRESCENT SAUSAGE 'N CHEESE BAKE

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Crescent Sausage 'N Cheese Bake image

This recipe came to me from a potluck at my school. Our librarian Lillian brought this dish. It was wonderful. She copied the page this recipe came from a magazine in 1975. HA ha ...I had do laugh...the page say's, "It's under .60 cents a serving." Thankfully you can still get the ingredients and, yes, Swift still makes...

Provided by Sherry Blizzard

Categories     Breakfast Casseroles

Time 35m

Number Of Ingredients 9

8 oz can crescent roll dough
2 pkg 8 oz. swift brown n serve sausages, thawed and sliced (original recipe calls for 1 8 oz pkg.)
2 c shredded cheese (monterey jack or swiss)....use swiss
4 eggs, slightly beaten
1/4 c milk
1/4 c green pepper (nope....i used green chile)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano (don't leave this out...it makes a difference)

Steps:

  • 1. Preheat oven to 425F. Separate the dough into 2 large rectangles. Put in an ungreased 9 x 13 pan. Press the bottoms and up over the sides to make a crust. Seal the perforations.
  • 2. Toss in the sliced sausages, sprinkle with shredded cheese.
  • 3. Beat the eggs and stir in the milk, chile, salt, pepper and oregano. Pour over the top of the sausage/cheese. Bake 25 minutes or until golden brown.

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