This recipe is our Christmas Morning tradition... with most of the prep on Christmas Eve, the morning is a breeze!
(As seen on O'Keefe Family Fun.)
1 (8 oz.) can refrigerated crescent rolls or crescent roll sheet (preferred)
6 oz. oil
1 (32 oz.) package frozen hash browns
1 lb. ground pork sausage (I prefer to buy the pre-cooked crumbles)
1 c. shredded cheddar cheese
4 large eggs
1 tsp. salt
1/8 - 1/4 c. milk
1/2 tsp. ground pepper
THE DAY BEFORE:
Use non-stick spray on a 13x9 in. baking dish, and unroll crescent rolls dough and press on bottom and partially up sides of the dish (press perforations to seal, if necessary).
Bake at 375 degrees for 5 minutes.
If necessary, cook sausage until no longer pink and drain well; sprinkle cooked sausage evenly over crust.
Prepare hash browns according to package (I make them extra-crispy... ½ bag in 2-3oz. of oil for 6-7 minutes, stir, cook for another 6-7 minutes, done. Repeat for other ½ bag. Pat excess oil off with paper towel.) and spoon evenly over sausage.
Sprinkle cheese over hash browns.
Cover and chill for 24 hours.
THE DAY OF:
Next morning, whisk together eggs, salt, milk, and pepper.
Pour evenly over cheese.
Bake uncovered at 350 degrees for 30-35 minutes, until liquid is nearly all baked.