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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is one of our favorite breakfast dishes! Filling and satisfying with all the veggies, it brings raves whenever I serve it to guests. A sure-to-please brunch idea! Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1/2 pound bacon strips, chopped |
1/2 pound bulk pork sausage |
1/2 pound sliced fresh mushrooms |
1 small onion, finely chopped |
1 small green pepper, finely chopped |
1 tablespoon butter |
8 eggs, lightly beaten |
1 package (3 ounces) cream cheese, softened |
1/3 cup sour cream |
1 garlic clove, minced |
1/4 teaspoon italian seasoning |
2 plum tomatoes, chopped |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
picante sauce and additional sour cream, optional |
Directions:
1. Unroll crescent dough into a greased 13-in. x 9-in. baking dish; seal seams and perforations. Bake at 375° for 6-8 minutes or until golden brown.
2. Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp and sausage is no longer pink. Using a slotted spoon, remove meat to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion and green pepper. Remove and set aside.
3. Heat butter in a large skillet over medium heat. Add eggs; cook and stir until almost set.
4. In a small bowl, beat the cream cheese, sour cream, garlic and Italian seasoning; spread over crust. Layer with eggs, sausage and bacon, sauteed vegetables, tomatoes and mozzarella.
5. Bake at 375° for 15-18 minutes or until cheese is melted. Serve with picante sauce and additional sour cream if desired. Yield: 12 pieces.
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