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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I often serve this hearty egg dish to family and friends for special occasions. They just rave over the flavor. Crescent rolls make a tasty, easy crust. -Jennifer Polk, Lincoln, Nebraska Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
12 ounces johnsonville® smoked sausage, cooked and cut into 1/2-inch pieces |
1 medium onion, chopped |
1 tablespoon butter |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes |
4 ounces process cheese (velveeta), cut into 1/4-inch cubes |
2 tablespoons chopped pimientos |
6 eggs |
2/3 cup half-and-half cream |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
paprika |
Directions:
1. Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
2. In a small skillet, saute onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a large bowl, whisk the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
3. Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
4. Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean. Cover loosely with foil if top browns too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.
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