Hey there lovelies! Happy Monday! Hope you had a great weekend! We have a sweet lady for you to meet today, Bethani of Cheers, Bethani! She’s got the prime position on our sidebar this month!
<—– Over there on the left, under sponsors. Yep, that’s her. And we just adore her. She’s a new mommy, a wife to her fun hubby (shown below) and a sweet Texas gal! 😉 She has a yummy breakfast recipe to share with you today! First, take notes on the deliciousness, then please take a second and tell her hello over at her place. While you’re there meet her sweet baby boy, the cuteness kills me! Thanks dolls!
hey gals (and guys)! my name is bethani and i blog over at cheers, bethani where i talk about just about everything. seriously. what i’m loving, hating, family adventures and of course food!
i recently become a mommy to the sweetest, most handsome little boy ever & will be married to my love two years in april! life has definitely changed over the last few months, but this chapter of my life has been the best so far, especially since i get to be a stay at home mom with him, while just working a few hours in the evenings and on weekends.
one thing though that hasn’t changed is my love for food. and one of my favorite foods ever is breakfast! anytime of the day too. so today i’m gonna share one of my favorite breakfast casserole recipes that i live for. its so simple & can feed a crowd. even if you don’t have a crowd to feed, this recipe makes great for leftovers the next morning.
6 large eggs
1 can crescent rolls (the pillsbury i have found work the best)
1 can cream of mushroom soup
1 can (the small can) green chiles
1 lb breakfast sausage, browned
1 regular size bag shredded cheese
the night before you want to eat this yumminess: mix together in a glass bowl the eggs, mushroom soup & green chiles. cover and refrigerate overnight. this gives everything to time merge flavors.
when ready to cook: preheat oven to 350 degrees.
brown sausage in skillet and drain of grease.
grease 9×13″ baking pan with your preferred cooking spray (PAM).
roll out & press crescent rolls into bottom of pan, sealing any gaps to create a solid layer on the bottom.
sprinkle browned sausage on the layer of crescent roll evenly.
dump egg, soup, chile mixture on top of sausage and crescent rolls.
spread bag of shredded cheese on top evenly. (my dad cant have cheese so we always leave a corner without when he dines with us)
bake at 350 for 45 minutes to 1 hour. (i check to see if its cooked by gently pressing on the top and if it bounces back or not and/or jiggles.)
enjoy with salsa!
i hope you enjoy this recipe as much as our family and friends do.
thanks again to kassi & kayli for letting me take over their blog today & for residing on their sidebar during april. be sure to stop by my blog & subscribe for more recipes, tips, & more on my life.