Breakfast Lasagna

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1 lb. breakfast sausage

2 8oz. cans crescent rolls

4 eggs

1 large potato

1 green onion, sliced thin

1 c. shredded Colby jack cheese

1 - 2 C. pkg. plus 1 - 1C. pkg. country gravy mix


1. Brown sausage in a skillet using a wooden spoon to break it apart.

2. Remove sausage from pan and keep grease.

3. Wash the potato and with skin on, thinly slice length wise.

4. Fry the potatoes in the sausage grease until fork tender and lightly browned on each side.

5. Place potatoes on a paper towel lined plate until ready to use.

6. Using the same pan add 1 tbs. butter and crack all 4 eggs into the pan.

7. Bust the yolks and cook till done.

8. Remove and set aside.

9. Make the gravy according to package directions, then add the cooked sausage to the gravy and combine well.

10. This will be a thick mixture. Using a 9x9 pan, press a layer (using 5 slices) of crescent roll dough into the pan.

11. Top with 1/2 of the sausage gravy, then place 1/2 of the sliced potatoes, sprinkle with some of the green onion, sprinkle with some of the cheese and then place 1/2 of the fried eggs around.

12. Repeat the process ending with the remaining crescent dough on top.

13. Place in a 350 degree oven for 20 minutes, remove and top with remaining cheese and return to oven until cheese melts.

Bon Appetit!

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