Amy Street | MidSouth EC

This egg bake packs all the flavors of a breakfast sandwich into a casserole. I love finding great recipes to have on hand for a lazy Sunday morning brunch with ingredients I have readily available in my kitchen. Fresh from the oven, I topped my slice with plenty of hot sauce—delicious!

1 tube crescent rolls (12 ounces)
1 pound pork breakfast sausage
1/2 cup diced green onion
8 eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese, divided use
1 cup shredded mozzarella cheese, divided use

1. Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line crescent rolls along the bottom, pinching seams to seal. Bake 8 minutes, then remove from oven.

2. While crust is baking, cook breakfast sausage in a skillet over medium-high heat, breaking up with a spoon. Add green onion and continue to cook, stirring occasionally, until sausage is fully cooked. Remove from heat.

3. Reduce oven temperature to 350 degrees. Add eggs, milk, salt and pepper to a bowl. Whisk until thoroughly combined.

4. Spread sausage mixture over cooked crescent crust. Sprinkle half the cheddar and mozzarella over sausage. Pour egg mixture evenly over cheese and then sprinkle on remaining half of cheeses.

5. Bake 30 minutes or until top is lightly browned and toothpick inserted comes out clean.

Serves 12.