Mexican Egg Casserole
Submitted by: Isaiah Callaway
Serving Size: 12
|2 package||refrigerator crescent roll dough|
|1 pounds||ground sausage|
|2 cups||cheddar cheese, shredded, divided|
|1 cups||shredded lettuce|
|1 cups||sour cream|
|1 cups||corn chips, crushed|
- Preheat oven to 350°F. Grease a 9x13 baking pan. Press dough into bottom and up sides of pan. Spread with salsa and sprinkle with 1 cup cheese. Brown sausage in skillet; drain off fat. Beat eggs and add to sausage in skillet. Cook mixture thoroughly.
- Spread egg and sausage mixture over salsa and cheese. Sprinkle with remaining 1 cup cheese.
- Bake for 20 to 25 minutes. Cool for 5 minutes. Just before serving, top with sour cream, lettuce and corn chips.