SAUSAGE EGG CASSEROLE
Servings: 13X9 pan
INGREDIENTS
1 can croissants
8 eggs
1 cup cheese
1 lb sausage, browned and drained

Press Croissants retaining rectangle form and sealing edges along the bottom of your 9x13 baker. Layer Sausage, eggs, and cheese on top. Bake at 425 for 25 minutes.

Submitted by: Katie Luetters

RECIPE ARCHIVE


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