- 1 package Regular Flavor Jimmy Dean Pork Sausage
- 1 (8.5-ounce) can refrigerated crescent rolls
- 1 cup frozen hash brown potato cubes, thawed
- 1/8 cup each diced green, red and yellow bell pepper (optional)
- 1/4 cup thinly sliced green onions (optional)
- 4 ounces (1 cup) shredded sharp Cheddar cheese
- 3 eggs, lightly beaten
- 1/8 cup milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/8 cup grated Parmesan cheese
- Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
- Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
- Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
- Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Makes 1 pizza
(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.
In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.
If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:
- Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
- Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
- Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.
To get more ideas for a better breakfast, visit www.bobevans.com.
Watch video to see how to make this delicious recipe!
Weekend Brunch Casserole
- 1 8-ounce can refrigerated crescent dinner rolls
- 1 pound Bob Evans Original Recipe Sausage Roll
- 2 cups shredded mozzarella cheese
- 4 eggs, beaten
- 3/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
- Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
- Combine remaining ingredients in medium bowl until blended; pour over sausage.
- Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
- 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1 Honey Maid Graham Pie Crust (6 ounces)
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
- Pour into crust.
- Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
- Top with fresh strawberry slices if desired and serve.
Source: Kraft® Foods