1 can crescent rolls
1 pound sausage, cooked and drained
fresh, sliced mushrooms
3/4 pound Monterey Jack cheese, grated
6 eggs, beaten
1 can cream of onion soup
1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half of the cheese.
2. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
3. Bake at 350 degrees F for 1 hour.
NOTE: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.