Breakfast Crescent Egg Casserole Recipe

Name: Breakfast Crescent Egg Casserole
Ingredients: 8 ounce can Pillsbury crescent rolls; 8 ounce pkg. (10) brown & serve sausages, thawed & sliced; 2 c. (8 ounce) shredded cheese; 4 large eggs, slightly beaten; 3/4 c. lowfat milk; 2 T minced green pepper; 1/2 teaspoon salt; 1/4 teaspoon oregano; 1/4 teaspoon pepper

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $0.65 view details

8 ounce can Pillsbury crescent rolls
8 ounce pkg. (10) brown & serve sausages, thawed & sliced
2 c. (8 ounce) shredded cheese
4 large eggs, slightly beaten
3/4 c. lowfat milk
2 T minced green pepper
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper

Directions

Heat oven to 425 degrees. Separate dough into 2 large rectangles. Place in ungreased 9"x13" pan, press over bottom and 1/2" up sides to create crust. Seal the perforations.Place sliced sausages over crust. Sprinkle with cheese. Put together remaining ingredients. Pour egg mix over cheese. Bake 20 to 25 min till golden. Serves 5 to 6.

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Amount Per Serving	%DV
Serving Size 142g
Recipe makes 6 servings
Calories 305
Calories from Fat 153	50%
Total Fat 17.33g	22%
Saturated Fat 9.37g	37%
Trans Fat 0.22g
Cholesterol 180mg	60%
Sodium 839mg	35%
Potassium 130mg	4%
Total Carbs 20.25g	5%
Dietary Fiber 0.7g	2%
Sugars 4.52g	3%
Protein 17.06g	27%

Breakfast Crescent Egg Casserole Recipe

Ingredients