This was such a tasty Sunday brunch. It was very simple and fairly quick to make. We didn't use any mushrooms this time because we didn't have any on hand (and I don't particularly care for them). You could always add anything extra as a toppings as well. It was also very good the next day by warming it up in the oven.
What you'll need:
2 packages (8 ounces each) refrigerated crescent roll dough
1 pound bulk pork sausage
1/3 cup chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
2 tablespoons milk
1/2 teaspoon salt(or to taste)
1/4 teaspoon pepper (or to taste)
1 tablespoon butter or olive oil
1 1/4 cup sliced fresh mushrooms
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper jack cheese
Here's what you do:
Separate the crescent dough into 16 triangles and place on a greased 14-inch round pizza pan with points toward the center. Press on the the bottom and up the sides (or make a crust if no sides on your pan); seal the seams. Bake the crust at 375 degrees for 11-14 minutes or until golden brown.
Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to the package directions. stir into the sausage mixture and set aside.
In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter (or oil) over medium heat. Add egg mixture; cook and stir till almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake for 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Makes 8 servings.