Breakfast Sausage Casserole (Emily Zinsmeister)

Ingredients

2 lbs sausage (I get the rolled kind)

3 packages crescent rolls

4 cups shredded cheddar cheese

12 oz whipped cream cheese

Directions

Brown the sausage and drain.

While sausage is still warm mix in the cream cheese.

Spray the bottom of the 9 x 13 pan with Pam. Line the bottom with crescent rolls and a little up the sides pinching them all together to cover bottom (usually takes about 1 & ½ cans). Cover with sausage and cream cheese mixture.

Top with cheddar cheese

Cover over cheese with remaining crescent rolls (pinch together to make all connected).

Cook at 350° for about 35 minutes (keep checking to see if crescents are browned so they don’t burn)

YOU CAN MAKE THIS THE NIGHT BEFORE YOU WANT TO SERVE, JUST REFRIGERATE AND COOK IN THE MORNING.