Breakfast Casserole

A snowy morning translated into a 2 hr. delay for starting school today. So, while the menfolk shoveled neighborhood driveways, I prepared their favorite breakfast, breakfast casserole:

1 8-oz can refrigerator crescent rolls (or enough biscuit dough to cover the bottom of a 13"x9" pan)
8 oz grated cheese (mozzarella, cheddar, or colby-jack do nicely)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
leftover cooked sausage (sliced or crumbled), ham or bacon, enough to form a layer over the biscuit dough (today I used slice ham, cut into bite-sized pieces).

Line bottom of greased 13x9 baking dish with rolls/dough; press firmly to seal. Sprinkle with meat and cheese. Combine remaining ingredients and pour over sausage. Bake at 425 F for 15 minutes or until set. Cool 5 min. Cut into squares and serve.

I usually make my own biscuit dough for the bottom layer rather than use the refrigerator rolls:

1 1/4 cup self-rising flour (or one cup plain plus a teaspoon of baking powder)
2/3 cup milk
3 Tbsp shortening or margarine.

Mix all together. If dough is too sticky, add a bit of flour. Pour out dough on well-floured board and knead for about 5 minutes. Roll out to fit bottom of 13x9 pan.

It's not exactly low cal (although one could substitute ingredients to make it so), but it hits the spot on a freezing cold morning and the kids eat it all up.