Caldwell Breakfast Casserole

NOTE:  We make individual casseroles in Jumbo muffin cups.  Serves 8.   These can be prepared ahead of time and refrigerated or frozen until needed.

1 lb. Pork sausage

Can of refrigerated crescent dinner rolls

Shredded cheese (We use several types)

7 eggs, beaten

¾ cup milk

¼ tsp. salt

¼ tsp. pepper

Tony Chachere Cajun Seasoning (if desired)

Mushrooms cooked in butter (if desired)

Pam Cooking Spray


Preheat oven to 325 degrees.

Crumble and cook sausage in skillet until brown.  Drain.

Spray muffin cups very well with Pam.

Break apart triangles of crescent dinner rolls, roll into ball, press flat to cover bottom of muffin.

Add cooked sausage (divide between 8 cups).

Add cheeses

Mix 7 beaten eggs, milk, salt, pepper, Tony’s.

Pour into muffin cups over meat and cheeses (they will be full to the top).

Bake about 40 minutes or until tops are brown.  Be sure eggs are cooked in the center.

It is good to line the bottom of the oven with foil or baking pans because it often overflows.

These can be frozen after they cool off.  Let thaw before heating.

To prepare for breakfast, line baking pan with aluminum foil, spray thoroughly with Pam.  Spray another sheet of aluminum foil and cover the tightly.  Heat in 350 degree oven for 25-30 minutes.

(Microwaving the casseroles is not as good because the egg and dinner rolls become a little chewy.)



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