Breakfast Casserole

August's recipe of the month is one of my all time favs, a breakfast casserole. Simple, fast, and yummy. Learned this one in college from my roommate Sarah.

Sarah's Breakfast Dish

1 package crescent roll dough (in the "pop" can)

1 roll of sausage meat, cooked and crumbled

6-8 eggs

1 & 1/2 cups of shredded cheese

3/4 cup milk

salt and pepper

Preheat oven to 425 degrees. Grease a 9x13 pan.

Whisk together eggs, milk, salt and pepper.

Roll out crescent rolls to cover base of 9x13 pan. Sprinkle crumbled sausage over the dough and sprinkle with cheese. Pour over egg mix.

Bake for 15-20 minutes until eggs cooked through. Cool for 10 minutes before serving.

FOR A LOWER FAT OPTION:

try and find fat free or reduced fat crescent roll dough. just sprinkle a small layer of cheese, and use non-fat milk. Subsitute with mostly egg whites. Use1/2 a roll of sausage, bacon bits, low fat sausage, or crumble up meatless sausage patties instead.