EGG AND SAUSAGE CASSEROLE


This is easy - and tasty! Not as many carbs as the traditional recipe with all the bread in it - no soaking overnight-and you can scrape the crescent off the bottom if you don't want the bread but crescents do not have that many carbs!

1 pound pork sausage
1 (8-ounce) package refrigerated crescent rolls
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 tsp. dried oregano

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Preheat oven to 325. Lightly grease a 9x13 baking dish.

Line the bottom of the dish with the roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.

Bake 25 to 30 minutes in preheated oven, or until a knife inserted in the center comes out clean!