- 1 can (8 oz) crescent roll dough
- 1 lb sausage, cooked and drained
- Fresh mushrooms, sliced
- 3/4 lb shredded Monterey jack cheese
- 6 eggs, beaten
- 1 can (10-3/4 oz) cream of onion soup
Line a 9" x 13" Pyrex dish with crescent roll dough, sealing perforations with your fingers.
Cover with sausage, mushrooms and half of cheese.
Mix eggs with soup and pour over all.
Sprinkle with remaining cheese.
Bake at 350 degrees one hour.