These 5 Breakfast Busters Will Be The Heroes Of Your Day!
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Check out what my friends at Sugar Dish Me had to say about this Apple Butter Breakfast Bake:
Wow! What interesting ingredients. I love it, and can’t wait to give it a try.
Anyone that does give this casserole a try will love it. I know this for a fact! I’ve taken it to many a church potluck and gotten rave reviews. As I said before, I love it because it helps use up our homemade apple butter. Not that we wouldn’t use it anyway, but it’s fun to use it in new ways.
Ingredients
1 pound Johnsonville breakfast sausage
2 packages Pillsbury crescent rolls
7 Eggland’s Best eggs
½ cup milk
½ cup Musselman’s Apple Butter
½ cup shredded sharp white cheddar (optional)
Directions
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Preheat the oven to 375°F. Lightly spray a 3 quart casserole dish with Pam nonstick cooking spray.
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Brown the Johnsonville sausage and crumble it as it cooks. Remove to a paper towel to drain any extra grease.
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Roll up the crescent rolls according to your Pillsbury package instructions and line them up in the casserole dish (It’s okay if they’re crowded in the pan).
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Whisk together the Eggland’s Best eggs, TruMoo milk, Apple Butter, and optional Kraft cheese.
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Scatter the cooked sausage over the top of the Pillsbury crescent rolls in the baking dish. Then pour the egg mixture over the top.
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Bake for 35-40 minutes or until the eggs have completely set in the center.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT BREAKFAST RECIPE.
Quick Tip: Serve some fresh summer melon on the side, this dish is perfect year round.
Thank you to Sugar Dish Me for this awesome recipe!