As we are now on the umpteenth day of Christmas vacation, with kids and adults endlessly home, staying up late, and famished come morning, I wanted to pass along a breakfast creation that has proved easy and satisfying.

Nothing fancy here, simple ingredients, quick prep and a fast turnaround that will feed hungry teenagers bleary-eyed from staring at phone screens or gaming consoles most of the night.

EGG AND SAUSAGE CASSEROLE

Ingredients: 1 pound pork sausage; 1 (8 ounce) package refrigerated crescent roll dough; 8 eggs (beaten); 1 1/2 cups shredded mozzarella cheese; 1 1/2 cups shredded cheddar cheese; 1 teaspoon dried oregano; 1/4 teaspoon salt; and 1/4 teaspoon pepper.

Remove sausage casing and pluck pieces off, tossing them into a skillet over medium heat until browned; place into bowl and set aside.

Preheat oven to 325 degrees.

Lightly grease a 9×13 inch baking dish.

Line the bottom of the prepared baking dish with crescent roll dough by bending and melding it to fit the space; sprinkle crumbled sausage evenly across the bottom.

Crack the eggs into a large bowl and scramble; add in the cheeses, oregano, salt and pepper; whisk all ingredients until blended.

Pour mixture over the sausage in the crescent roll-lined dish.

Bake 35 minutes in the preheated oven, or until a knife inserted in the center comes out clean. I like a nice dark brown top on this dish, where the cheese has crisped up. Right toward the end of the prescribed cooking cycle I often crank the broiler up on my oven to push the top to its desired crispness. This should only take a minute or two, as the dish is essentially finished cooking. Watch closely if this is desired, as it can burn quick.

That’s it, super easy and filled with cheesy goodness that will fuel another day of watching bowl games or playing with the goodies Santa delivered.