/ Breakfast Casseroles
breakfast sausage - crumbled
monterey jack cheese - grated
sliced mushrooms (small jar or can) - drained
pillsbury crescent rolls (2 regular size and one mini roll)
1Preheat oven to 350 degrees
2Line the bottom and sides of a 9x13 inch pan with crescent rolls reserving left over for the top
3Saute onions in a skillet.
4Add the sausage and cook completely. Drain any excess oil and then add the mushrooms.
5When heated through, pour the sausage mixture into a mixing bowl.
6In a separate bowl, scramble the eggs and then add to the sausage mixture.
7Spread half of the egg and sausage mixture into a layer over the prepared crescent rolls, and then top with a layer of cheese.
8Repeat with remaining sausage and egg mixture and another layer of cheese.
9Top with the rest of the crescent rolls.
10If desired, brush the top of the rolls with raw egg and sprinkle with sesame seeds before baking.
11Cook about 35 – 45 minutes or until browned on top.