Saturday, July 3, 2010

Back in Auburn and Breakfast Casserole

Whew...where did June go? After enjoying some amazing time with family and friends in North Carolina, Justin, Mason and I are officially back in Auburn for the rest of the summer! July is special for us since it's Justin's birthday month, as well as our anniversary. We've jumped right into the swing of things with getting some very much needed yard work done (it's crazy what 3 weeks away will do), visiting the Thomas's and sweet Baby Thad, and enjoying Justin's intramural basketball games. They play in the semi-finals next week! :) We really did have a wonderful visit at home, but it's always good to get back our home away from home...

Breakfast Casserole (there are several versions of this, but I'm pretty bias and think mine is pretty good :))

-6 eggs, scrambled, salt and pepper to taste
-1 cup skim milk
-1 package reduced fat Crescent Rolls
-1 lb spicy sausage, cooked and drained
-2 cups 2% sharp shredded cheese
*Optional; spinach leaves, diced cherry tomatoes, can of drained Rotel, diced onions and/or green peppers

1. Grease 9x13 baking dish
2. In large bowl, mix eggs and milk
2. Roll out crescent rolls until flat in bottom of 9x13 pan
3. spread cooked sausage over crescent rolls
*If you decided to add any of the optional ingredients, do so now. I usually add spinach leaves and diced tomatoes to give us some veggies. :)
4. pour egg and milk mixture evenly over sausage
5. Spread cheese over eggs
6. Bake at 375 for app. 25 minutes or until eggs are light and fluffy and rolls are golden brown
*This is great for a brunch or can be made ahead and baked later...

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