Breakfast Casserole
1 can crescent rolls
1 lb. sausage, browned and drained
4 eggs and 1/4 c. water, beaten together
2 to 3 c. Mozzarella cheese

In a 9 x 13 inch Pyrex dish, put rolls in bottom, then sausage, then eggs, and top with cheese. Bake at 350 degrees will eggs are set, 30 to 35 minutes.

Scrambled Egg Casserole
1/2 cup butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1 and 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings.

Tropical Fruit Salad
2 cans (8-1/4 ounces each) tropical fruit salad
1/2 cup pineapple or vanilla yogurt
1 teaspoon honey
1 small apple, chopped
1/2 cup halved fresh strawberries
1/2 cup halved green grapes

Drain fruit salad, reserving 1/4 cup juice (discard remaining juice or save for another use). In a bowl, combine yogurt, honey and reserved juice. Fold in fruit salad, apple, strawberries and grapes. Serve immediately.
Yield: 4 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.