Nancy's Breakfast Squares

“My Mother, Nancy, has made this dish for as long as I can remember around the holidays or a birthday,some of the work can be done in advance--this makes a pretty presentation and is very flavorful. Hope you enjoy.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) cans refrigerated crescent dinner rolls, preferably pillsbury
  • 2 lbs regular pork sausage (OR 1 pound regular or hot pork sausage and one pound bacon, cut in inch pieces, This is the combo we) or 2 lbs hot pork sausage (OR 1 pound regular or hot pork sausage and one pound bacon, cut in inch pieces, This is the combo we)
  • 4 cups monterey jack cheese, grated
  • 8 eggs
  • 1 23 cups half-and-half cream
  • 1 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Preheat oven to 425 degrees.
  2. Spray a 15x10x1-inch pan with cooking spray and line it with the crescent roll dough (Usually the four rectangular pieces of dough contained in the 2 packages fit nicely in the pan (side by side)--if not you can manipulate the dough to make it fit--pinch seams together if necessary.
  3. Brown sausage; drain well and crumble over crust.
  4. If using bacon-either fry to desired doneness or microwave it and cut into one inch pieces.
  5. Spread it evenly over the dough and sausage that is already in the pan.
  6. Top with the Monterey jack cheese.
  7. Beat the eight eggs with the half and half, salt and pepper.
  8. Pour over ingredients in the pan.
  9. Bake 20-25 minutes until eggs are golden and set.
  10. Note: If using an airbake pan please add 10-15 minutes to your bake time.
  11. Cut into 12 equally sized "squares" or more--depending on serving size desired--.
  12. May serve with a dollop of sour cream if desired, and an assortment of fresh fruit -- .

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