One of my favorite life tips, came from this article, How to be Polite. In it, Paul Ford, suggests that when you find out what someone does for a living, you follow up with something along the lines of, “Really? That must be hard.” Because here’s the thing. Everyone thinks their job is soooo difficult. That includes me. But there are a lot of parts of my job that are truly great.
One of them is that my coworkers do food right. We host staff breakfasts several times a year, and I always walk away almost as stuffed as I do on Thanksgiving. That’s winning. For a recent staff breakfast, I made an embarrassingly easy breakfast casserole. Where hash brown brown casserole is quick to throw together, this takes half the time. I browned the sausage the night before, and just put everything in the casserole dish the morning I needed it.
And yes, I did post something about individual serving dishes yesterday, and now we’re right back to casseroles. To everything, there is a season.
To make a 9 x 13 pan’s worth, you will need:
- 1 package crescent rolls
- 12 – 16 oz. sausage, crumbled and cooked
- 6 eggs, beaten
- 2 C shredded cheddar cheese.
Preheat the oven to 350 degrees. Grease a casserole dish, and line the bottom with the crescent roll dough. Put sausage on top, and pour eggs over. Top with cheese, and bake for 30 minutes.