This is the other part of our favorite breakfast menu. I first had this up on the ranch. I have mentioned several times before that this was the most requested vacation spot for our kids (well the ony requested vacation). The food was amazing and I always came home with new recipes. Everything just tasted better. Texie is a great cook and things always taste better when you do not have to make them. I had this on my first visit there. I was barely pregnant with Kallie and was sick most of the day and not many things tasted good, but this sure did. I can’t tell you how many times I have made this since that visit 28 years ago. I can’t believe it has been that long. It is a great make ahead. Just prepare as instructed and then refrigerate until serving time and cook as directed. I served this at Jace’s farewell dinner ( brunch). It is always a hit and so easy.
This is a little different than the original recipe. I have tweeked it for my family’s taste. The original recipe had hash browns. I have since lost that recipe so this is my pinch of this and pinch of that recipe!!!!
1 tube cresent rolls (I use the new cresent roll sheets)
1 pound country sausage
1/2 cup milk
salt and pepper to taste
Line a 9×13 cake pan with the dough sheets, pressing halfway up the sides of the pan. You will need to carefully stretch the dough to fit. Brown sausage and spread over the dough. Beat together the eggs, milk and seasonings. Pour this over the dough and sausage. Sprinkle cheddar cheese over the top. Bake uncovered at 350 for about 30-40 minutes until lightly browned and eggs are set in the middle.