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Breakfast Casserole


1 tube ( 8 ounces) Pillsbury refrigerated crescent rolls

2 cups breakfast sausage cooked and crumbled

6 eggs

1/2 cup milk

Dash of salt and pepper

2 cups frozen hash browns, thawed

1 1/2 cups shredded cheddar cheese

1) Arrange crescent rolls on bottom of a 13×9 inch baking pan. Place cooked sausage on top. Beat eggs and milk together and set aside.

2) Layer hash browns over sausage and season with salt and pepper then our egg mixture over hash browns.

3) Top with cheese and bake at 375 degrees for 30 minutes.


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