This recipe rolls all your favorite breakfast food into one dish.
January 14, 2013
2 lb. bulk sausage (1lb. reg. bulk sausage/1lb. Italian sausage, mixing variety of sausage is optional)
3 tablespoons onion, chopped fine
1 tablespoon jalapeno pepper, minced fine
2 tubes original Pillsbury crescent rolls
2 cups frozen hash brown potatoes
2 cups shredded sharp cheddar cheese
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
dash of garlic powder
1/4 cup grated Parmesan cheese
In skillet, cook sausage until brown, drain. Stir in onions and jalapeno peppers.
Press crescent rolls onto a 1/2 sheet baking pan. Seal perforations completely. Spoon sausage, pepper & onions over crust. Sprinkle with potatoes. Top with cheddar cheese; set aside.
Beat together eggs, milk, salt, pepper and garlic powder in mixing bowl; pour over filling. Sprinkle Parmesan cheese over all.
Bake at 375°F for 30-35 minutes.
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