Melba's Breakfast Casserole

I love this recipe, especially for a make-ahead breakfast casserole.  My Mom's cousin "Melba" made this one time for us while we were visiting her in Colorado, and I had to have this recipe.  It has a wonderful medley of flavors with the butter, crescent rolls, potatoes, sausage and onions.  If preparing ahead of time, cook for 30 minutes at home and then refrigerate, covered in foil.  Bake the additional 30 minutes right before serving, also covered in foil.  Definitely a crowd pleaser!!



1 package Crescent Rolls  - Big and Buttery
1 lb pork sausage, cooked - we use Jimmy Dean's
2 lbs cooked hash browns (recipe follows) (or use frozen that has been thawed, although that's blasphemy in our house)  =)
1 bunch of green onions, sliced thin
8 oz shredded cheddar cheese
8 eggs, beaten with 2 tbsp milk


Mix the browned sausage, hash browns, and onion.  Season with a little salt and pepper; set aside.  Unroll the crescent rolls  and press in the bottom and sides of a well-buttered, 9" x 13" casserole dish.  Layer hash browns and sausage on top of crescent  rolls.  Layer cheese on top of the potato mixture.  Beat the eggs with milk and then pour the egg mixture over the cheese.  Bake at 350 degrees for 45 - 60 minutes.

Serves 8 - 10

Hash Brown Potatoes:

2 - 3 large russet potatoes
2 Tbsp vegetable oil
1 - 2 tsp Tony Chachere's Cajun seasoning
pepper to taste

Prick the potato with a fork about half way through and cook in the microwave for 3 minutes.  Let the potatoes cool; dice and peel.  Saute' the potatoes in oil that has been heated in a frying pan.  Cook*, stirring frequently until golden in color.  Season and serve hot.

*If cooking bacon or sausage, we sometimes add a little of the drippings for added flavor.