Tuesday, January 12, 2016

Recipe Throwback {Deluxe Breakfast Casserole}

After multiple attempts to publish a recipe for an awesome Olive Garden copycat soup I made, PicMonkey won out in then end and I'm throwing in the towel on that recipe...for now. So until I figure out what the heck is going on when I try to edit my pictures, enjoy this warm and cheesy breakfast casserole recipe I posted over a year ago!

This warm and hearty casserole is sure to hold you over until lunch time, but may leave you wanting to eat leftovers for every meal!


What You'll Need:
-1 can Crescent Rolls (or crescent roll sheet)
-2 tbs butter
-16 oz sausage 
-1 green pepper
-1/2 of sweet onion
-1 cup chopped hash browns
-Cheddar or American Cheese
-salt & pepper to taste

Preheat your oven to 350 degrees. While oven is preheating, cook sausage thoroughly and drain. 

In a skillet melt the butter and sauté chopped green pepper and onion. Once vegetables become tender, add hash browns and cook on low for 5 minutes, just until the hash browns begin to soften. 

Layer the crescent rolls in a greased 9x13 inch pan and top with sausage. Next add the vegetable-hash brown mixture and top with cheese. I prefer American cheese with breakfast food (eggs, casseroles, etc) and we only had slices so that's what I used. You could use shredded Cheddar if you prefer and I think Swiss would be good as well.

Bake at 350 degrees for 30 minutes and enjoy!

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