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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great recipe for weekend breakfast! Try serving it with salsa on the side. Ingredients:
1 pound ground pork sausage |
1 (8 ounce) can refrigerated crescent rolls |
1 (10 ounce) can diced tomatoes with green chile peppers, drained |
1 (6 ounce) can mushrooms, drained and chopped |
8 ounces shredded cheddar cheese, divided |
8 ounces shredded mozzarella cheese, divided |
6 eggs |
1 teaspoon worcestershire sauce |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. Line the bottom and sides of a 9x13 inch baking dish with crescent rolls. Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.
3. Bake in preheated oven for 8 to 10 minutes or until crust is golden brown. Remove from oven. In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper. Pour egg mixture over crust. Bake for another 7 to 9 minutes, or until eggs are set. Remove from oven and sprinkle with remaining cheese.
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