Sausage Pinwheels

8 oz package cream cheese
1 lb breakfast sausage
1 package crescent rolls (or pastry sheets)

Crumble sausage and cook thoroughly in a pan.  Drain fat from pan and allow sausage to cool. Combine cream cheese and sausage in a bowl and mix well. 
Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents.  Press together and seal the perforated lines in the rolls.
Spoon sausage and cream cheese mixture onto the dough, spreading all over.
Roll the dough lengthwise.
Wrap in parchment paper (or press 'n seal) and refrigerate at least 20 minutes, or throw it in the freezer if you are in a hurry.  You could also make it the night before and leave in the fridge overnight, or freeze until ready to use.  The main thing is to get the roll firm enough to slice easily.
Cut slices to about 1/2 inch and place on cookie sheet. 
Bake at 375 degrees for about 13-15 minutes or until they are golden on top.

Hashbrown Casserole

30 ounce Ore Ida Frozen Hashbrowns
2 cups bacon pieces or 1 lb breakfast sausage
6 eggs beaten
1 cup of milk
salt and pepper to taste
16 ounces of cheese ( can combine pepperjack, sharp, mozzarella etc)

Pour 4 Tablespoons melted butter over hashbrowns and bake at 400 degrees for 20 minutes.  Stir in the meat and cheese with the hashbrowns. Beat eggs, milk and salt/pepper.  Pour on top of hashbrowns, meat and cheese mixture.  Bake at 350 for 40 minutes.