Breakfast Casserole

How did I get so lucky for Pillsbury to invent seamless dough sheets?!?! I used to have to piece together crescent rolls/rounds to make the crust for this yummy b-fast dish….but now, my life is so much easier!

 
– Spread crust in the bottom of a 9×13 pan.
– Top with frozen hashbrowns (thawed if you are going to bake right away).
– Add 1/2 lb. browned breakfast sausage (…or more if you’re a meat-lover!).
– Spread on sauteed mushrooms, red peppers, onions, and garlic.
– Sprinkle with your favorite cheese–I like to mix pizza cheese and cheddar.
– Whisk 6 eggs with a bit of milk, salt, and pepper (I only use three yolks, so you might need fewer eggs if you use all the yolks) and pour over casserole.
– Bake at 375* for 30-40 minutes, or until the eggs are set.

I adapted this from a breakfast pizza that my mom made when we were kids, and it is GENIUS to throw together when you know you will have overnight guests. I complete all the steps but add the eggs in the morning. Always a hit–especially when served with orange juice!

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