A Texas Breakfast Casserole
1 can Crescent rolls
1 lb Sausage; cooked and drained
Fresh mushrooms; sliced
3/4 lb Monterey jack cheese; grated
6 Eggs; beaten
1 can Cream of onion soup
Line a 13x9 inch Pyrex dish with rolls, sealing
perforations.
Cover with sausage, mushrooms and half the cheese. Mix eggs with
soup and
pour
over casserole. Sprinkle remaining cheese on top. Chill
overnight. Bake at
350 for 1 hour. Note: For variation, you can use cooked, crumbled
bacon or
bite-sized
pieces of ham instead of sausage.
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