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Egg and Sausage Casserole

ChrissieChrissie Weyenberg

This casserole is a special occasion dish. It’s quick and easy, but is as unhealthy as it is good. We made this for Dad, Mom, and Katie after our first night in our house on Hayes St.

servings:Makes 12


  • 1 lb. ground pork sausage
  • 1 8 oz. package refrigerated crescent roll dough
  • 8 eggs, beaten
  • 2 C. shredded mozzarella cheese
  • 2 C. shredded cheddar cheese
  • 1 tsp dried oregano


  • 1

    Cook sausage in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain and set aside.

  • 2

    Preheat oven to 325°. Lightly grease a 9 x 13 inch pan.

  • 3

    Line the bottom of the prepared dish with the crescent dough, pushing the seams together. Sprinkle with crumbled sausage.

  • 4

    In a large bowl, combine eggs, cheese, and oregano. Pour over the dough.

  • 5

    Bake for 25-30 minutes, until eggs have set and top is golden.



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