Mixed Cheese Breakfast Casserole
|Refrigerated crescent rolls||8 Ounce (1 Tube)|
|Bulk pork sausage||1 Pound|
|Frozen shredded hash brown potatoes||1 Cup (16 tbs), thawed|
|Canned sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Bacon strips||6 , cooked and crumbled|
|Sliced ripe olives||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Unroll crescent dough and separate; place on a greased 12-in pizza pan.
Press seams together and build up edges; set aside.
In a skillet, cook sausage over medium heat until no longer pink; drain and cool slightly.
Sprinkle sausage, hash browns, mushrooms, bacon and olives over dough.
Top with cheddar and mozzarella cheeses.
In a bowl, beat eggs, milk and salt; pour over pizza.
Sprinkle with Parmesan cheese.
Bake at 375° for 25-30 minutes or until golden brown.
Let stand for 10 minutes.