My husband thinks that the breakfast casseroles with the hash brown bottom crusts are too "wet". I now use crescent rolls. Press into the bottom of a 9x13 pan. Be sure to seal all seams in the dough. Add 1 lb. pre-browned bulk pork sausage, and the veggies and cheese of your choice. I like to use 2 cups of shredded cheddar. Then beat 8 to 10 eggs with some milk and pour over. Bake at 375 for about 40 minutes or until done.
Our grandkids love this. I'm usually up before everyone in the mornings, so I put this together and in the oven and then have it baked by the time everyone else starts stirring. I brown the pork sausage the night before and refrigerate it. Our daughter has even made this for supper and the kids ask for it all the time.
Sue