Breakfast Casserole

 I made a Breakfast Casserole for our Sunday Midday Dinner this week and it was Scrumptious!!!

You might notice the cute little oval goodies on the table as well...

I put cinnamon roll dough (canned) in my waffle maker and then iced them. And I also put crescent roll Dough (canned) in the maker and added butter and jelly. I pulled apart the rolls and then gently formed a ball before putting them in the iron. Yum! And the canned doughs cook in about 1/3 the time when flattened in the waffle maker. There are really a gazillion (slight exaggeration ) things you can do with a Waffle Iron :-)

Here is the Recipe:

Breakfast, Casserole

Prep Time: 15 mins Cook Time: 35 mins Servings: 8 Source: karacreates.com 

INGREDIENTS

4 large croissants or 8 small croissants (baked and found in bakery section)

6 eggs

1/2 cup milk

1 packet Country Sausage Gravy Mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

salt and pepper

DIRECTIONS

Grease a 13×9 baking dish and preheat oven to 350.

Brown sausage in skillet and drain thoroughly.

Break croissants into 1 inch pieces and spread evenly in bottom of baking dish.

Layer cooked sausage over croissant pieces.

Sprinkle 1/2 cup shredded cheese over sausage.

Whisk eggs and milk, add salt and pepper and pour over sausage and cheese.

Prepare gravy according to instructions. Set 1/2 cup of sausage to the side and pour 1 1/2 cups over croissants, eggs, and cheese in baking dish.

Sprinkle remaining cheese over gravy.

Bake for 35-40 minutes or until eggs are cooked throughout.

Serve with extra gravy and enjoy!

NUTRITION

286 kcal
Calories: 286kcal Carbohydrates: 1g Protein: 17g Fat: 23g Saturated Fat: 9g
Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 180mg
Sodium: 502mg Potassium: 220mg Sugar: 1g Vitamin A: 387IU Vitamin C: 1mg
Calcium: 143mg Iron: 1mg