Recipe of the Week | Breakfast casserole

PEA RIDGE — Breakfast casserole

From the kitchen of Angela Nuno Recipes to Remember; Women’s Business Association of Pea Ridge

1 pkg. crescent rolls

1 lb. sausage

6 to 8 eggs

1/2 c. chopped onion

1/4 to 1/2 c. bell pepper

1 c. shredded cheese

1 pkg. shredded hash browns

Salt and pepper

Cook sausage until done; add onion and pepper.

Cook until tender. Unroll crescent rolls in 9-inch by 13-inch cake pan. Press to cover bottom of pan.

Spread hash browns on top of crescent rolls. Layer sausage mixture.

Beat eggs together, then slowly pour over sausage and hash browns. Bake for about 20 minutes. Top with cheese and back additional 40 minutes or until eggs firm. Serve with salsa.

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