WEEKEND BRUNCH CASSEROLE

By avpeters

Ingredients

• • 1 pound Bob Evans Original Recipe Sausage Roll
• • 2 cups shredded mozzarella cheese
• • 1 (8 ounce) can refrigerated crescent dinner rolls
• • 4 eggs, beaten
• • 3/4 cup milk
• • 1/4 teaspoon salt
• • 1/8 teaspoon black pepper

Preparation

Step 1

Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.