Turkey Sausage and Egg Breakfast Casserole

Made this for a weekend visit with Laura and Terry and it was scrumptious!  I think next time I would double the veggie in it.  The recipe is from Pillsbury and serves 8. – Kathy

Ingredients

• 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1/2 cup red pepper, chopped
• 2 cups baby spinach leaves, packed
• 4 fully cooked refrigerated turkey sausage breakfast patties, chopped (1 cup)
• 8 eggs
• 1/2 teaspoon salt
• 1 1/2 cups Italian cheese blend, shredded

Directions

1. Heat oven to 375°F.  Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray.  Unroll dough, and press into bottom of dish; set aside.
2. In a 10-inch skillet, heat butter over medium-high heat until melted. Add onion and bell pepper. Cook 2 to 4 minutes, stirring occasionally, until tender and starting to brown. Stir in spinach; cook until starting to wilt.  Top dough evenly with cooked vegetable mixture and sausage.
3. In a medium bowl, beat eggs and salt with whisk until well beaten. Stir in 1 cup of the cheese. Pour egg mixture into baking dish, carefully spreading the spoon or spatula to distribute the mixture evenly.
4. Bake 20 to 25 minutes or until eggs are set and crescent bottom is golden brown. Sprinkle with remaining 1/2 cup cheese; return to oven 1 to 2 minutes or until cheese is melted.  Let stand 5 minutes before serving.