Cooking Thursday

 We like to have breakfast for supper sometimes.  Usually it's scrambled eggs and bacon, but I recently made this breakfast dish that was a big hit. Bob said I could make it any time!  The leftovers heat up nicely too.  

Sausage and Crescent Roll Breakfast Casserole

1 tube refrigerated crescent rolls
1 pound breakfast sausage
1 cup chopped green pepper
2 cups shredded chedder or co-jack cheese
8 eggs
1 cup half and half
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees
Grease a 9x13 pan and press crescent roll dough into pan.
Brown the sausage and drain the grease.  Stir in green peppers and cook for a few minutes until peppers are slightly softened.
Spread sausage and green pepper mix over top of crescent rolls.
Sprinkle one cup of the cheese over sausage mix.
Lightly beat eggs, stir in half and half, garlic powder, onion powder, salt and pepper.
Pour egg mix over cheese.
Sprinkle remaining cheese over top of eggs.
Bake for 35-40 minutes, until top is slightly browned.