Sunday Morning Breakfast

Every month or so, Brian and I are signed up to take breakfast for our Sunday School class. We sign-up pretty far in advance, so when the time comes to bring breakfast, we normally remember at 11:30 the Saturday night before, or worse, 7:30 the morning of. When we finally realize we need to bring breakfast, it is too late to shop, so we end up at Krispy Kreme, spending WAY more than we need to.

Today was our day and we were determined to not fall into the same rut.

My mom had mentioned a good casserolish bfast that would be great, so I got it from her yesterday.

Folks, it was *AWESOME* We made two 9x13s and came home with NoThInG. I was kind of hoping for some left overs for the week, but no such luck. That's okay though! It was scrumptious!

Need a good breakfast recipe? Try this out! :)

Sausage and Cheese Crescent Squares

Ingredients

2 cans Pillsbury Refridgerated Crescent Dinner Rolls

1 lb. hot or mild bulk pork sausage (Since we made a double batch, we mixed hot and mild- it was the perfect spicyness)

1 (8 oz) pkg. cream cheese

8 oz. shredded sharp cheddar cheese

Cayenne pepper

Heat the oven to 375*. Unroll 1 can of dough into a long rectangles. Place in ungreased 13 by 9 in glass baking dish; press over bottom and 1/2 in. up on the side to form a crust. Brown sausage in a large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage and stir to coat. Spoon evenly over the crust in the baking dish. Sprinkle with cheddar cheese. Unroll the second can of dough on work surface. Press to form a 9x13 rectangle. Carefully place over the cheese. Sprinkle cayenne on top by preference.

Bake at 375* for 21 to 26 minutes. Cool 15 minutes before cutting into squares.

Have a blessed Sunday my friends!