Eggs, Hash Browns, & Sausage Pizza

1 can crescent rolls
1 pound breakfast sausage
1 small bag frozen hash browns, thawed
8 ounce cheddar cheese, grated
6 eggs
1/2 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt

Preheat oven at 350° degrees F.
Spray 10 x 13 inch pan with nonstick spray. Brown, crumble, and drain sausage. Press crescent
rolls dough onto bottom of pan so that it stretches to edges. Cover dough with drained sausage.
Top with frozen hash browns and grated cheese. Scramble 5-6 eggs with milk and pour over
ingredients. Bake for 35-55 minutes. Test by sticking toothpick in center, if it comes out clean the
recipe is done. Cut into squares and serve.

Sausage and Cheese Soufflé

1 pound sausage, cooked and drained
6-8 slices white bread, cubed and no crust
1 cup Swiss cheese, shredded
1 cup sharp cheddar cheese, shredded
5 eggs, slightly beaten
3/4 cup half-and-half
1 /4 cups milk
1 teaspoon prepared mustard
1(3 ounce) can chopped mushrooms, drained
salt and pepper

Preheat oven at 350° degrees F. Grease a 9 x 13 inch pan. Arrange bread cubes in pan, put
sausage over bread. Mix remaining ingredients and pour over sausage. Cover and refrigerate
over night. Bake for 45-60 minutes until golden brown and the center is no longer wiggly. 8
servings.

Eggs, Bell Pepper, & Sausage Casserole

1 pound sausage, cooked and drained
12 eggs
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
6 slices bread, cut into pieces
2 cups cheddar cheese, shredded
1/4 cup green (bell) pepper, diced
1/2 cup onions, diced

Preheat oven to 350° degrees F.

Sausage Gravy

1 pound pork sausage, crumbled
1/2 cup flour
2 cups milk
2 cups water
1 teaspoon salt
1/2 teaspoon pepper, ground

Cook sausage in skillet. Once sausage is done, sprinkle flour over it and stir until sausage is
coated with flour. If there is excess oil left standing, gradually add more flour until you can no
longer see the sausage grease. Brown flour covered sausage.
Mix water and cream together in large bowl and pour over the flour coated sausage. Add salt and
pepper. Cook over medium heat stirring constantly, scraping bottom and sides of pan so gravy
does not stick. Add salt and pepper. Continue to cook until thickened. 6-8 servings . [By Janet Sue Terry]