Breakfast Casserole

We have a practice of tradition-accumulation. We do something, like it, then declare it a "new tradition". One that's continuing to go over well is Breakfast Casserole on Thanksgiving and Christmas mornings then delaying the lunch feast until 3 or so in the afternoon. The casserole works well when cooked the night before, refrigerated, then heated for serving in the morning. To be honest, I have trouble keeping up with this recipe, so I thought I'd share it here where I'll know right where it is:

Breakfast Casserole

1 1/2 pounds hot ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Brown sausage. Drain, crumble and set aside. Preheat oven to 375 degrees F. Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Spread cooked sausage over crescent roll dough. Cover sausage with cheese. Mix beaten eggs, milk, salt and pepper. Pour eggs/milk mixture over the top. Bake in preheated oven for 30 minutes, until bubbly and rolls are baked.

This is what mine looks like:

Perfect with coffee and pears for Thanksgiving and with coffee and orange wedges for Christmas. The cup on the left at the top of the post was a present to The Husband from The Kids when they were little. We picked up the mug on the right many years later because we thought they would go together nicely.

Check out Bleubeard and Elizabeth's T(ea) Tuesday post to see what the others are sharing today.