Tinfoil Chef

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This casserole is a great breakfast dish when served with a side of eggs but it also works just as well for lunch or supper with whatever side dish you prefer.

While you’re doing the prep, preheat the oven to 350 degrees.

Saute a chopped onion over medium heat until it’s just beginning to caramelize. Then two pounds of breakfast sausage (we use the one pound rolls of mild but you can use whatever kind suits your taste.) Once the sausage is cooked and crumbled, drain away as much grease as possible. and then stir in eight ounces of cream cheese until it’s melted.

In a 9×13x2 baking dish, open a can of crescent rolls and press them together to make a crust and spread it across the bottom of the baking dish.

Spread the sausage and cream cheese mixture over the bottom crust. Use another can of crescent rolls to make a top crust and spread it across the to of the sausage and cream cheese mixture, stretching it to reach the sides of the dish. Then melt a stick of butter and drizzle it over the top crust.

Bake for about 25 to 35 minutes at 350 degrees. When it’s done the rolls will be a golden brown color.

Cut it into squares and it’s ready to serve.

Technorati Tags: crust, butter, sausage, breakfast sausage, lunch, breakfast dish, cream cheese, crescent rolls, rolls, chopped onion

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