- Crescent Rolls
- 6 Eggs
- Splash of milk (optional)
- Cheese of choice (I used cheddar)
- Veggies of choice (I used green peppers, onions, mushrooms, and spinach)
- A little butter to saute the veggies in
1. Chop veggies and saute in a pan with desired amount of butter, 1 tbsp is plenty. Put the spinach in right at the end just to wilt it.
2. While veggies are cooking, place crescent rolls in a greased baking dish. Stretch them out a little so they cover your entire pan and press the seams together to create your crust. I usually save a little dough so I can patch any holes at the end. To avoid eggs sloshing all over your oven, use a baking dish with sides on it or if you don't have one, create sides using tinfoil.
3. Crack your eggs into a bowl, add a splash of milk (optional to make them more fluffy), and beat with a fork.
4. Layer veggies, eggs, and cheese in the pan on the crust.
5. Bake at 375 for 25 to 30 minutes or until eggs are set throughout.
This recipe is so versatile... you could add any vegetable you want, potatoes, meat, different types of cheese. I've also made this for a large group of people using 2 packages of crescent rolls and a dozen eggs, it just takes significantly longer to cook. I also cover it with foil for the first half of cooking when I'm making the larger quantity. I'm honestly not sure how long I cook it for, but it's easy to tell when it's done... just check for when the eggs don't jiggle!
Man I love me some bfast, wish this would appear magically tomorrow when I wake up for work! Kitchen fairies, where art thou?
What's your favorite brunch?