Melissa’s Texas Breakfast Casserole

 1 can crescent rolls

3/4 lb. Monterey Jack cheese, grated

1 pound sausage, cooked and drained

6 beaten eggs

1 can cream onion soup

Fresh sliced mushrooms

1. Line a 13 x 9 dish with rolls, seal perforations

2. Cover with sausage

3. Mix eggs with soup and pour over casserole

4. Sprinkle remaining cheese on top

5. Bake at 350° for 1 hour

6. For variation, you could use, crumbled bacon, or bite size ham instead of sausage. 

See this recipe. I added the green chilies and seasonings and some milk. 

https://ourbestbites.com/overnight-sausage-and-egg-casserole/