This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.
Brunch Casserole
Pat Henson
1 lb. sausage
6 eggs, beaten
1 (8-oz.) can crescent rolls
¾ c. milk
2 c. mozzarella, Swiss, or cheddar cheese, grated
¼ tsp. salt
1/8 tsp. pepper
Brown and drain sausage (can use hot sausage). Line the bottom of 9X13 pan with the crescent roll dough. Press seams of rolls together to form a crust. Sprinkle sausage and then the cheese over the dough. Combine eggs, milk, and seasonings. Beat well and pour over the layers in the pan. Bake at 375 for 30 minutes or until set. Let stand for five minutes. Cut into squares and serve immediately. 6-8 servings. This may be frozen before or after cooking for later use.