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EGGS - HAM - SAUSAGE - CASSEROLE - 2 Breakfast Casseroles
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| Crescent Roll Casserole | |
| 1 lb | pork sausage, browned and drained |
| 1 (8 oz) pkg | crescent rolls |
| 10 | eggs, beaten |
| 2 cups | mixed shredded cheeses |
| 3/4 cup | milk |
| 1 tsp, Italian seasoning Grease 9X13 pan. Heat oven to 350. Pinch seams together and spread crescent rolls in pan. Bake for 7 minutes. Sprinkle cooked sausage on rolls. Mix eggs, cheese, milk and seasoning and pour over sausage and rolls. Bake at 350 for 25 minutes, reduce to 325 and bake for 20 minutes. <><><><><><><><><><><><><><><><><><><><><><><><><><><><><> Ham and Hashbrown Casserole 8 frozen shredded hashbrown patties (I used Ore-Ida frozen hashbrowns and just sprinkled them liberally on the bottom of the pan) | |
| 4 cups | shredded cheddar cheese |
| 1 lb. | cooked ham, cubed |
| 7 | eggs |
| 1 cup | milk |
| 1/2 tsp | dry mustard |
| 1/2 tsp | salt |
Arrange hashbrown patties in a single layer in a greased 9X13 baking pan. Sprinkle with cheese and ham, set aside. Blend together eggs, milk, mustard and salt in a bowl with a whisk. Pour over ham. Cover with foil and bake at 350 for one hour. Uncover and bake for an additional 20 minutes.
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