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A Texas Breakfast Casserole

	Category	Breakfasts
	Views	7
	Ratings	0
	Comments	0

Ingredients And Procedures

Ingredients
1	each	crescent rolls package
1	pound	sausage, cooked, drained
1		mushrooms, fresh, sliced
3/4	pound	monterey jack cheese, grated
6	each	eggs, beaten
1	each	cream of onion soup can

Directions:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

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<h1>A Texas Breakfast Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>crescent rolls package </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>sausage, cooked, drained </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>mushrooms, fresh, sliced </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>pound</TD><TD class=ingredient>monterey jack cheese, grated </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs, beaten </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>cream of onion soup can </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. <BR><BR>Bake at 350 for 1 hour. <BR><BR>Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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