BRUNCH CASSEROLE

1 lb. sausage                                     

1 (8 oz.) refrigerated crescent rolls

2 cups Mozzarella cheese

4 eggs, beaten

3/4 cup milk                 

1/4 tsp. salt

1/8 tsp. pepper

                                                                       

Cook sausage until brown and crumbly; drain well.  Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations.  Sprinkle with sausage and cheese.  Beat eggs, milk, and seasonings in bowl.  Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

BREAKFAST IN A PAN

3 cups frozen hash browns           

1 1/2 cups sharp Cheddar cheese

1 small onion, chopped

Bacon or sausage, cooked, drained, and crumpled

1 small can mushrooms

10 eggs

3 Tbsp. milk

1/2 tsp. salt

1/2 tsp. pepper

Grease baking dish.  Lay potatoes on bottom.  Top with grated cheese and onions.  Arrange cooked meat and mushrooms on top.  Beat eggs with milk, salt and pepper.  Pour on top.  Bake at 350º for 40 minutes or until set.

SAUSAGE BRUNCH CASSEROLE

1 pound bulk pork sausage, cooked and drained

1/2 cup chopped green onions

1 can (4 oz.) mushroom stem and pieces, drained

2 medium tomatoes, chopped

2 cups (8 oz.) shredded mozzarella cheese

1 cup pancake mix

12 eggs

1 cup milk

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.  In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned.  Let stand for 10 minutes before serving.  (Can be assembled the night before and kept in the fridge.)