No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (214g) Recipe makes 6 servings
Calories 526
Calories from Fat 317		(60%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 13.9g	69%
	Monounsaturated Fat 14.2g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.2g
Cholesterol 248mg		82%
Sodium 982mg		40%
Potassium 346mg		9%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 1.4g	5%
	Sugars 2.3g
Protein 28.5g		56%
detailed view... how is this calculated?

Weekend Brunch Casserole

Recipe #237893 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: internetnut
Jun 29, 2007

I made this for my family's Sunday Big Breakfast. When I made it I used a off brand of pork sausage. I also did not use all 2 cups of mozzarella. My family really liked this casserole. It was very easy to make. Mine took a extra 5 minutes to bake as the eggs weren't set all the way. I got it from Tops courtesy of Bob Evans Farms.

SERVES 6 (change servings and units)

Ingredients

1 lb bob evans original recipe roll of pork sausage
2 cups shredded mozzarella cheese
8 ounces refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk

Directions

1
Preheat oven to 425. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2
Line bottom of greased 13x9" baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
3
Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.