A Texas Breakfast Casserole

• 1 each crescent roll dough package
• 1 pound sausage cooked, drained
• 1/2 pound mushrooms fresh, sliced
• 3/4 pounds monterey jack cheese grated
• 6 large eggs beaten
• 10 ounces soup, cream of onion or cream of mushroom

1. Line a 13x9 inch glass baking dish with rolls, sealing the perforations.
2. Cover with sausage (you can also use cooked crumbled bacon or diced ham), mushrooms and half the cheese.
3. Mix eggs with soup and pour over casserole.
4. Sprinkle remaining cheese on top.
5. Chill overnight.
6. Bake at 350F (180C) F for about 1 hour until cooked and bubbly.

crescent roll, sausage, mushrooms, eggs, soup

Taken from recipeland.com/recipe/v/a-texas-breakfast-casserole-1076 (may not work)