Beef / Pork

Rebecca's Breakfast Casserole is for Breakfast.

Rebecca's Breakfast Casserole takes 15 minutes to prepare.

Rebecca's Breakfast Casserole takes 30 minutes to cook.

Rebecca's Breakfast Casserole makes 12 servings.

The ingredients for Rebecca's Breakfast Casserole are:

1 can Pillsbury Reduced Fat Crescent Rolls
1 lb. sausage
6 lg eggs
1 can Cream of Onion soup, reduced fat
2 cans mushrooms
1 lb monterey jack cheese

Here is how you make Rebecca's Breakfast Casserole:

Preheat oven to 3751. Cook sausage and drain2. Beat eggs and soup in a large bowl until well blended3. Layer crescent rolls in bottom of 9X13 baking dish and seal perforations4. Spread sausage on top of rolls4. Put mushrooms on top of sausage5. Layer 1/2 of cheese over mushrooms6. Pour soup/egg mixture over cheese7. Top with remaining cheese8. Refrigerate over night or bake at 375 for 30 minutesLots of variations on this recipe: ground turkey sausage instead of pork sausage, reduced fat cheddar instead of monterey jack, use ham or bacon instead of sausage-purely up to the cook's taste!Refrigerating overnight allows eggs and soup to soak into rolls and lessen the chances of it over-browning.Number of Servings: 12Recipe submitted by SparkPeople user RHILLIARD.

The nutritional information for Rebecca's Breakfast Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 296.3

• Total Fat: 22.4 g
• Cholesterol: 146.8 mg
• Sodium: 869.7 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.6 g
• Protein: 15.2 g