Wednesday, September 06, 2006

WFMW - Breakfast Casserole

My friend Norma gave me this recipe a couple of months ago, and I've made it at least six or seven times since then. It's perfect for breakfast when you have company or for a wedding or baby shower where you're serving brunch. It's great with orange rolls and fruit - and so, so pretty when it comes out of the oven.

Crescent Roll Breakfast Casserole

1 12 oz. package bacon, chopped and fried (reserve about 2 Tbs. of bacon grease)
2 packages fresh sliced mushrooms
2 packages crescent rolls
8 large eggs, beaten
2 cups Pet milk (Pet milk is a brand of EVAPORATED milk that we like in the South):-)
2 cups milk
2 cups shredded Swiss cheese

Cook bacon pieces. Drain on paper towels. In reserved bacon grease, saute' mushrooms until they lose their firmness (about 8 minutes). While mushrooms are cooking, press crescent roll dough in the bottom of a large (around 10 x 13), greased casserole dish, making sure that you press all the seams together. Depending on the size of your casserole dish, you may have a little bit of dough left over.

In a separate bowl, combine eggs, Pet milk, milk, and cheese. Set aside.

Scatter bacon and mushrooms on top of the crescent roll dough. Pour egg / milk / cheese mixture on top.

Bake 15 minutes on 325, then 35-40 minutes on 300.

You won't believe how good this is. My husband even likes it - and he's not a fan of breakfast casseroles (he thinks anything I would serve for brunch isn't "real" food). And if you don't like bacon and mushrooms, you could do sausage and onion, ham and spinach - any combination would work.

Y'all enjoy!

And for more great Works-For-Me Wednesday tips, go see Shannon at Rocks In My Dryer.


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