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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Whenever I want to serve something special for a family brunch, this is usually what I prepare. I'll get the ingredients together the night before, so it's a snap to bake the next morning. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1 pound bulk pork sausage |
1/4 cup chopped onion |
6 eggs, lightly beaten |
3/4 cup 2% milk |
2 tablespoons chopped green pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon garlic salt |
1 cup (4 ounces) part-skim shredded mozzarella cheese |
Directions:
1. Unroll crescent dough into a greased 13-in. x 9-in. baking dish; seal seams and perforations. Bake at 375° for 6 minutes or until golden brown.
2. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the eggs, milk, green pepper, oregano, pepper and garlic salt; pour over crust. Sprinkle with sausage mixture.
3. Bake for 15-20 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
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