Recipe of the Week | Breakfast casserole

Wednesday, September 29, 2010

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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.

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Opinion, Pages 4 on 09/29/2010

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