Egg Strata Breakfast Casserole
This is for sure the best breakfast casserole that I have ever eaten. It is for sure a favorite at Duke and Pretty's house. This is always served during holidays and special occasions. We find reasons to make this dish. I know that this recipe will stand the test of time. We all LOVE it! I got this recipe from the Prestonwood Cookbook. The cookbook says that this is from a bed and breakfast in Salado, Texas. Here's how...
1 (8 count) can refrigerated crescent rolls
1 pound mild breakfast sausage
1 (8 ounce) package cheddar cheese, shredded
Chopped tomatoes, mushrooms, or chili peppers (optional)
7 eggs, beaten
1 teaspoon dry mustard
1 teaspoon celery salt
1/4 cup ranch dressing
Directions: Preheat oven to 350º. Spray 9x13 inch pan with cooking spray. Press crescent roll dough in pan to cover bottom. Brown sausage in skillet and drain. Layer sausage, cheese, and optional ingredients in prepared pan. In bowl, combine and mix beaten eggs, dry mustard, celery salt, ranch dressing, and milk. Pour over layers. Bake 25 to 30 minutes.Once thoroughly cooked, pull out, slightly cool, and enjoy!