This easy breakfast is a great way to start the day. Sausage, eggs and cheese are layered over a crescent roll base for a delicious and filling meal.
1 8-ounce can refrigerated crescent dinner rolls 1 pound Bob Evans Original Recipe Sausage Roll 2 cups shredded mozzarella cheese 4 eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper
Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
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