So for the last week I have had 4 college Chinese students staying at my home. They have a schedule to keep everyday, but in the mornings I prepare breakfast for them before they are off for a full day. Breakfast has given me the opportunity to chat and get to know them. Since this is their first time to America, our chats have been about the food I make for them and lots of conversation from politics to music to contrasting life in the United States to life in China.
I have made pancakes to quiche to scones and this quick ans simple breakfast casserole.
Simple Egg and Sausage Breakfast Casserole
1 can of crescent rolls
1 lb. roll pork breakfast sausage, crumbled and cooked
10 large eggs
1 cup half and half
1 cup grated cheddar cheese
1/2 cup Monterrey Jack Cheese
1 tsp. salt
1/2 tsp. pepper
Heat oven to 350 degrees. Spray a 13×9 pan with nonstick cooking spray. Open the crescent rolls and lay out in the bottom of the 13×9 pan. Press the seams together.
Crumble sausage in a skillet and brown until completely cooked. In a large bowl, add the eggs, half and half, salt and pepper and whisk together. Add the cooked sausage and grated cheeses to the egg mixture. Pour on top of the crescent rolls and spread evenly. Cook in a 350 degree oven for 30 minutes.