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Ingredientes
- 1 pound bulk pork sausage
- 1 (8 ounce.) pkg. refrigerator crescent dinner rolls
- 1 c. frzn hash brown potatoes, thawed
- 6 Large eggs
- 1 c. (4 ounce.) grated Longhorn Cheddar cheese
- Garnishes: cherry tomato halves, parsley sprigs
Direcciones
- Cook sausage till browned, stirring to crumble; drain well and set aside. Unroll crescent roll dough into a lightly greased 13 x 9 x 2 inch baking dish. Press bottom and sides to create a crust, seal perforations. Prick with a fork. Bake at 350 degrees for 6 min on lower oven rack. Spoon sausage proportionately over crust, top with potatoes. Beat Large eggs well, pour over potatoes. Bake uncovered at 350 degrees on lower oven rack for 25 min or possibly till set. Sprinkle cheese proportionately over top. Bake an additional 5 min or possibly till cheese melts. Garnish if you like. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 176 | 59% |
| Total Fat 19.57g | 24% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.22g | |
| Cholesterol 170mg | 57% |
| Sodium 607mg | 25% |
| Potassium 223mg | 6% |
| Total Carbs 14.37g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.7g | 1% |
| Protein 15.24g | 24% |
