Chili Rellenos

• 1 large can whole green chili peppers
• 1 lb. sharp Cheddar cheese
• 1/2 lb. Jack cheese
• 5 beaten eggs
• 1 heaped Tbsp. flour
• 1/2 tsp. salt
• 1 large can milk
• salsa sauce
• 10 beaten eggs
• 1/2 c. milk
• 1/2 to 1 tsp. black pepper
• 1/2 to 1 tsp. dry mustard
• 2 tubes refrigerated crescent rolls (Pillsbury)
• 2 to 3 c. shredded Cheddar cheese
• 1 lb. bulk pork sausage, cooked and drained, or you can use cubed ham, turkey sausage or turkey ham
• 2 to 3 c. frozen O'Brien hash brown potatoes

1. Use a 10 x 15-inch jelly roll pan with sides and lightly greased.
2. Lay out crescent rolls.
3. Bring up dough on sides of pan. Pat in place.
4. Layer in order:
5. meat, hash browns and cheese evenly over the crescent rolls.
6. Mix eggs, milk and spices and pour carefully over layers.
7. Let eggs settle.
8. Then bake at 350u0b0 for 40 minutes.
9. Times will vary.
10. (Eggs need to be firm.)
11. Cool slightly and cut in squares.
12. Serve with fresh fruit salad.
13. Enjoy!

green chili peppers, cheddar cheese, jack cheese, eggs, flour, salt, milk, salsa sauce, eggs, milk, black pepper, dry mustard, crescent rolls, cheddar cheese, pork sausage, frozen obrien hash brown potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666033 (may not work)