1 pound roll pork sausage
2 cans refrigerated crescent rolls
4 eggs
¼ teaspoon salt
Pinch of pepper
1 cup sharp Cheddar cheese, shredded
1 cup Jack cheese, shredded
½ cup butter, melted
2 tablespoons sesame seed
,1.To make Crescent Breakfast Casserole, preheat the oven to 375 degrees F.
2. In a pan, cook pork until crumbled and no longer pink. Remove sausage from pan and drain on a plate with paper towels.
3. In a medium size bowl whisk eggs with salt and pepper. Add sausage into egg mixture.
4. Grease a 9 x 13 inch baking dish. Press one roll of crescents into bottom of dish pinching closed any cut seams. Pour sausage and egg mixture over crescent. If baking the next day, store in the fridge until morning.
5. Put in the oven for 10 minutes.
6. Remove from oven and sprinkle cheeses on top. Place second roll of crescents on top, again pinching closed any cut seams. Spread melted butter over the top crescents and sprinkle with sesame seeds.
7. Bake for 10 more minutes until golden brown.,
