KATHERINE JOHNS / THE TWO KATES
2- 8 oz. cans crescent rolls
1 lb pork or turkey sausage
8 oz cream cheese, softened
2 Tbsp milk
2 cups/ 8 oz grated sharp cheddar cheese
Optional ingredients: thinly sliced tomato, thinly sliced sweet red pepper, minced onion.
Set cream cheese out to soften while preparing other ingredients.
In large skillet, brown sausage. Drain well and return to skillet. On low heat, mix cream cheese with sausage until fully incorporated. Set aside.
In medium bowl, whisk eggs, milk, and salt - pepper, to taste together. In medium skillet on medium low heat, melt a tablespoon of butter and scramble eggs. Set aside.
Preheat oven to 375 degrees. Spray a 13 x 9" pan or baking dish with non-stick spray. Unroll 1st can of roll dough and gently press into bottom of dish and 1/2" up sides to make crust. Layer over crust as follows: sausage mixture / scrambled eggs/ optional vegetables / cheddar cheese. Unroll 2nd can of rolls on work surface to make a 13 x 9" layer. Place on top of casserole. Bake for 20- 25 minutes or until golden brown. Cool for 5-10 minutes, cut and serve. Enjoy!
*NOTE: If leave off eggs and vegetables, this makes a delicious brunch side dish or appetizer.