Breakfast Casserole

Breakfast Casserole



Ingredients:
1 lb sausage
1 pkg crescent rolls
1 c frozen hash browns, thawed
1 c grated cheddar cheese
5 eggs
1/4 c milk
salt & pepper to taste
2 Tablespoons Parmesan cheese

Press crescent rolls into the bottom of a greased 9x13 pan. Brown sausage, drain, and put into the 9x13 on top of rolls. Add potatoes and cheese. In a small bowl, mix eggs, milk, salt, and pepper. Pour over the potatoes. Sprinkle Parmesan cheese over the top.

Bake at 375 for 30 minutes.

Notes: You can do some of these things the night before. I measured out a cup of the hash browns and put them in my fridge over night. I also browned the sausage the night before and mixed up the egg mixture. Then, in the morning its a quick combine it all and throw it in. Also, I didn't have crescent rolls when I made this one but I had buttermilk biscuits. It did take 1 1/2 tubes to cover the 9x13 but it turned out well. Also, you can add whatever "extras" you like- I've added green peppers and onions to the sausage layer, you could add some zucchini, mushrooms, etc.

Hard Boil Eggs

Since more people hard boil eggs for decorating and eating around Easter I thought I'd share this little tip. These always turn out well for me. There are probably lots of ways to do it without the shell breaking, but I don't like the yolk dark yellow or greenish. What other ways do you do it?

Perfect Eggs

For foolproof hard-cooked eggs, place eggs in a single layer in saucepan; add cold water to cover by 1 in. Cover saucepan and bring water to a boil. Remove from heat. Let eggs stand, covered, in the hot water for 10 minutes for large eggs. Rinse in cold water and place eggs in ice water until completely cooled.