OVERNIGHT EGG, SAUSAGE, AND HERB CHEESE BREAKFAST CASSEROLE

1, can Pillsbury Crescent Rolls

1, pound bulk sausage

1 small onion, chopped

1 red bell pepper, chopped

1, 5.2 ounce package Boursin garlic and herb cheese

1 cup shredded mozzarella cheese

8 eggs

1 cup milk

1 cup heavy cream

1 teaspoon salt

1 teaspoon black pepper

¼ cup flat leaf parsley, chopped

Prepare a 9” x 13” baking dish with non-stick spray and spread the crescent rolls in the bottom of the pan and pinch the seams together with your fingers and push the dough about 1” up the sides of the pan all around.  Set aside.

Brown the sausage in a large deep non-stick skillet, breaking it up with a spatula.  When the sausage begins to brown, add the chopped onions and red pepper.  Cook until the sausage is cooked through and the onions and peppers are soft.  Let cool for 10 minutes.

Place the sausage mixture in an even layer on top of the crescent rolls in the baking dish.  Break up the Boursin cheese into chunks and distribute over the sausage followed by the shredded mozzarella.

Beat the eggs, milk, cream, salt, pepper, and parsley with a whisk in a large bowl.  Pour this mixture into the casserole.  Covered with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 375 degrees.

Bake the casserole, uncovered, for 45-55 minutes until center is set and tester comes out clean.  Let rest for 10 minutes.

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