Barbara Britton’s Sausage and Egg Casserole
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See Recipe Below for Barbara Britton’s Sausage and Egg Casserole
Featured Author Barbara Britton lives in Southeast Wisconsin and loves the snow—when it accumulates under three inches. Barb writes romantic adventures for teens and adults in the Christian Fiction and Mainstream markets. She is published in Biblical Fiction and enjoys bringing little known Bible characters to light in her stories. Her new series highlights the daughters of Zelophehad.
Barb is a member of the American Christian Fiction Writers, the Society of Children’s Book Writers and Illustrators, Romance Writers of America and Wisconsin Romance Writers of America. She has a nutrition degree from Baylor University but loves to dip healthy strawberries in chocolate. Find out more about Barb’s books on her website at www.barbarambritton.com.
Barbara’s Latest Book Release: Lioness: Mahlah’s Journey
While the Israelites struggle to occupy the Promised Land of God, Mahlah but Zelophehad is orphaned and left to care for her four sisters. But daughters of the dead are unable to inherit land, and it will take a miracle for Mahlah to
obtain the means to care for her sisters and uphold the vow she made to her dying mother.
Mahlah must seek Moses, the leader of her people, and request something extraordinary—the right for a daughter to inherit her deceased father’s land. A right that will upset the ox-cart of male inheritance and cast her in the role of a rebel. But, God is the protector of the orphan and the widow, and five orphaned daughters need His help. With God, anything is possible. Even changing man’s tradition.
Ingredients to Make Sausage and Egg Casserole
- crescent rolls
- ground sausage
- Monterey Jack cheese
- cheddar cheese
- eggs (7 of them)
- 2% milk
- green pepper
- oregano
- salt and pepper to season
Instructions for this Recipe
If you have a busy morning, cook the sausage, chop the green pepper, and grate the cheese the night before and place in the fridge.
Grease a 9 x 13 pan with cooking spray. Press crescent roll dough into pan so that the dough is slightly coming up the sides.
Cover dough with cooked sausage. Sprinkle green pepper over sausage. Sprinkle cheese over pepper/sausage. Whisk or beat eggs lightly in a bowl. Add milk, oregano, and salt and pepper. Mix and then pour over sausage combination evenly.
Bake at 350 degrees for 35 minutes. Center should be firm. If not, bake a few minutes more. I like the sides to be a golden brown. Enjoy! Refrigerate any uneaten casserole.
See more Featured Author Recipes Here.
Ingredients
- 1 package crescent rolls I buy the sheet of dough
- 1 pound ground sausage cooked—I buy the small log of original pork sausage and crumble it while I cook it.
- 1 cup Monterey Jack cheese
- 1 cup Cheddar cheese
- 7 whole eggs
- 1 cup milk I use 2%
- 2 tablespoons chopped green pepper
- ¼ teaspoon oregano
- Dash of salt and pepper
Instructions
- If you have a busy morning, cook the sausage, chop the green pepper, and grate the cheese the night before and place in the fridge. Grease (Pam) a 9 x 13 pan. Press crescent roll dough into pan so that the dough is slightly coming up the sides. Cover dough with cooked sausage. Sprinkle green pepper over sausage. Sprinkle cheese over pepper/sausage. Whisk or beat eggs lightly in a bowl. Add milk, oregano, and salt and pepper. Mix and then pour over sausage combination evenly. Bake at 350 degrees for 35 minutes. Center should be firm. If not, bake a few minutes more. I like the sides to be a golden brown. Enjoy! Refrigerate any uneaten casserole.