- 2 packages refrigerated crescent rolls
- 16 ounces bulk pork sausage
- 12 large eggs
- 2 cups shredded medium cheddar cheese
- 1 tsp dried mustard
- 6 thyme sprigs worth of fresh thyme leaves
Bake refrigerated crescent rolls according to package directions. Cool rolls. Tear each crescent roll into at least four pieces.
Preheat oven to 350° F. Grease baking dish.
Brown sausage in a medium sauté pan. Remove from pan and set aside.
In a large bowl break all 12 eggs. Add salt, dry mustard and fresh thyme leaves and mix thoroughly.
Add cheese and pieces of crescent roll. Mix thoroughly.
Add egg, sausage, cheese mixture to baking dish. Let sit for a minimum of 30 minutes or a maximum of 24 hours.
Bake in oven for roughly 45 minutes, or until the top is golden brown and the casserole appears cooked through.