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Egg and Sausage Casserole
Reviews:
May 24, 2004

I have made this many, many times now for all kinds of events. I get asked for the recipe all the time. It does seem to need some extra time to cook (especially if it is refrigerated overnight before baking, like I do). One easy way I have found to determine if it is done is to bake it in a glass pan. When the cresent roll dough is no longer sticking all over the base of the pan and forms air pockets in between, it's done. ENJOY! You will love this recipe.

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