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Brunch Scrambled Eggs 1 can of crescent rolls
1 cup of mushrooms; sliced, optional
1 small green pepper; chopped, optional
1 small onion, chopped
2 tablespoons of butter or margarine
12 eggs
1 cup of diced ham
1 1/2 cups of Cheddar cheese; shredded |
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Preheat oven to 375ºF. Separate crescent roll dough into 2 large rectangles. Place dough in ungreased pan. Press over bottom and halfway up sides to form crust. Sauté your choice of vegetables in butter. Set aside. Lightly beat eggs. Cook and scramble in additional butter to desired consistency. Place cooked scrambled eggs in unbaked crust. Layer sautéed vegetables and ham over eggs. Sprinkle cheese over all. Bake for 15 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges and serve warm. Source: The Pampered Chefs Favorites. Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 15, 1998
Recipe by: Sue Klapper Preparation Time: 0:20
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