Ingredients
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1 lb. bulk pork sausage (hot)
1 pkg. (8) refrigerated crescent rolls
1 1/2 c. frozen, loose packed hash brown potatoes, thawed
1 c. shredded sharp Cheddar cheese (4 oz.)
1 c. shredded Swiss cheese (4 oz.)
5 eggs
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated Parmesan cheese
Preparation
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In a skillet, cook sausage until browned; drain off excess fat.
Separate crescent rolls into 8 triangles.
Place in an ungreased 12-inch pizza pan, with points toward the center.
Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust.
Sprinkle with potatoes.
Top with Cheddar and Swiss cheeses.
In a bowl, beat together the eggs, milk, salt and pepper; pour over crust.
Sprinkle Parmesan cheese over all.
Bake in a 375\u00b0 oven for 25 to 30 minutes.
Serves 4 to 8.
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