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Crescent Roll Egg Bake

from the kitchen of Tammy Struck

For breakfast or supper! This dish wins for flavor, simplicity, versatility and is an excellent source of protein and vegetables.

1 or 2 cans of Crescent rolls
12 eggs
½ cup of milk
salt and pepper to taste
shredded cheese: a Colby/Mozzarella combo, Cheddar, Swiss or your choice.
vegetables: peppers, onions, mushrooms, zucchini, broccoli, etc…chopped into small pieces
meat: cooked- chopped ham, browned sausage, crisp bacon

Grease a pan or baking dish. A 13 X 9 with one can of crescent rolls makes a ‘deeper dish’ casserole. Jelly roll pan with 2 cans of crescent rolls makes more of a pizza like dish.

Unroll crescent rolls and place on the bottom of prepared pan. Pinch seams together to
cover the entire bottom of the dish. It will be making the crust of the dish.

In a large bowl, crack eggs and whisk together with milk, salt and pepper.

Pour egg mixture over the crescent rolls.

Sprinkle desired vegetables over the entire dish.

Sprinkle desired meat over the entire dish.

Sprinkle 1 or 2 handfuls of shredded cheese over the dish.

Bake at 375 degrees or according to the temperature on the crescent roll instructions for 25 minutes or until eggs are firm and golden.


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