For 8 servings you will need:

  • 1 (8 oz) can refrigerated crescent rolls
  • 1 lb. pork sausage
  • 1 (32 oz) (I use less - one layer on top of crescent rolls) frozen hash browns with onions and peppers (I use shredded hash browns and add red and green pepper and chopped onion)
  • 1 cup shredded cheese
  • 5 large eggs
  • ½ cup milk
  • 1 tsp. garlic pepper

Night before:

Spray bottom and sides of 9" X 13" baking dish. Unroll crescent roll dough, and press on bottom and partially up sides of pan; press perforations to seal. Bake at 375° for 5 minutes.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Drain well and sprinkle evenly over crust.

Prepare frozen hash browns according to package directions, and spoon evenly over sausage. Sprinkle peppers and onions and cheese evenly over hash browns. (Cover and chill up to 24 hours).

Day of serving:

Mix eggs and next three ingredients; pour evenly over cheese.

Bake at 350° for 40-50 minutes or until set.

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