An oldie but goodie...

Since I have generally been feeling really yucky this past week, and I had practice, I decided on something simple for dinner last night. It's a an old stand-by that I combined from several different recipes then tweaked to my liking. Keep in mind that it needs to sit in the fridge over night, or the bottom floats to the top when baking. Pair with a fruit such as apples or strawberries to round it out. Can be topped with anything from hot sauce to pancake syrup. Enjoy!

Breakfast Casserole
1 tube of refrigerated crescent rolls
1 lb. of Maple sausage
1 cup of four cheese blend
1 cup of milk
6 eggs
1/2-1 tsp. of onion salt

Roll the crescent rolls out in one piece in the bottom of a 9"x13" pan. I use a glass Pyrex dish. Cook sausage in a frying pan over medium heat until almost done. Drain if any grease. Set aside. Crack eggs in a dish and mix with the milk. For the recipe last night, I used 3 chicken eggs and 3 duck eggs- it makes the dish a little richer. Evenly pour the sausage in the baking dish over the crescent roll sheet. Add cheese. Pour egg and milk mixture over cheese and sausage. Sprinkle onion salt over top. Cover dish and set in refrigerator overnight. The next day, pre-heat oven to 350 degrees Fahrenheit. If you are using a glass dish, make sure it sits out for 30 minutes prior to placing in the oven to ensure that the heat will not cause the dish to shatter. Bake for 30 minutes. Eggs should be firm before removing.

To change the flavor of the recipe to your liking, change the type of sausage or cheese used. I've used this recipe with hot sausage and sharp cheddar before- it was still great!

So if you know the next night is going to be hectic, or you're having friends over for breakfast- this is a great recipe to use!