Recipe(tried): A Texas Breakfast Casserole (using crescent roll dough, make ahead)

A TEXAS BREAKFAST CASSEROLE

1 package refrigerated crescent roll dough
1 lb sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
3/4 lb Monterrey jack cheese, grated
6 eggs, beaten
1 (10 3/4 oz) can condensed cream of onion soup

Unroll the crescent roll dough and use to line a 13x9-inch Pyrex dish with rolls, sealing perforations.

Cover with sausage, mushrooms and half the cheese; set aside.

Mix eggs with (undiluted) soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

WHEN READY TO BAKE:
Bake at 350 degrees F for 1 hour.

VARIATION:
You can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Makes 8 servings