Ingredients
1 pound bulk pork sausage
1 (8 ounce) can refrigerated crescent rolls
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
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