Cook sausage according to package directions, making sure to break up the sausage as it cooks.
Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.
Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.
When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)
I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!
2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar
Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.
You may never eat regular old egg salad again! I accidentally skipped the pesto step, but it didn’t make a difference. This is delicious!
8 hard boiled eggs, peeled
2 Tbsp pesto
1 med/lg avocado, pitted
1 Tbsp mayo
3 Tbsp Greek yogurt
2-3 green onions, finely chopped
1/4 tsp paprika
1/8 tsp onionpowder
1/4-1/2 tsp Kosher salt Black Pepper To Taste
You can mix this all together, blending or chopping, depending on your consistency preference. I blended the egg yolks, mayo, greek yogurt and 1/2 avocado in the baby bullet. I then added that mixture to the chunky chopped eggs, green onion and the leftover avocado half. Season and devour!