Spicy Mexican Crescent Casserole

• 1 lb chorizo sausage
• 1 (11 ounce) can mexicorn
• 5 eggs
• 14 teaspoon salt
• 18 teaspoon pepper
• 14 cup green onion, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 12 cups colby-jack cheese with jalapenos, shredded
• 1 (8 ounce) can crescent roll dough, Pillsbury Crescent Recipe Creations
• sour cream, if desired
• salsa, if desired

1. Heat oven to 375.
2. In a skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain.
3. Stir in corn.
4. Spoon into ungreased 11 x 7 baking dish.
5. In medium bowl, beat eggs, salt and pepper.
6. Stir in green onions and cilantro.
7. Pour evenly over sausage mixture.
8. Sprinkle with shredded cheese.
9. Unroll dough; place on top of cheese.
10. Bake 23 to 28 minutes until golden brown.
11. Cool 5 minutes before serving.
12. Top with sour cream and salsa if desired.

chorizo sausage, mexicorn, eggs, salt, pepper, green onion, fresh cilantro, colbyjack cheese, crescent roll, sour cream, salsa

Taken from www.food.com/recipe/spicy-mexican-crescent-casserole-408725 (may not work)