This is an easy meal to make for the week or to feed a big crowd. What makes it great is it is very customizable. Switch out the sausage for bacon, or add your favorite omelet toppings like peppers and tomatoes. Like most our recipes, this recipe is night shade free.
If you are being a little more health conscious, you can always leave out the crescent roll crust.
Ingredients
- 1 lb. Ground Sausage
- 1 Diced Onion
- 12 Eggs
- 1/2 cup Sour Cream
- 4 oz. Cream Cheese
- 3 cups Cheddar Cheese
- 1 bunch Finely Chopped Green Onion
- 1 Pillsbury Crescent Roll Sheet
- Other Ingredients: Bacon, Peppers, Mushrooms, Tomatoes, ect
Instructions
- Brown your sausage in a pan, adding your diced onion half way through to sauté.
- Mix in a large bowl 12 eggs, 1/2 cup sour Cream, 4 oz. cream cheese, 1 cup cheddar cheese.
- Whip with a whisk until the ingredients are thoroughly mixed.
- Add 1 bunch finely chopped green onion, and browned sausage.
- (Optional) add any other ingredients: peppers, mushrooms, ect.
- After the all ingredients are thoroughly mixed, transfer to a 9×13 pan. (Glass Preferred)
- Bake at 350 degrees for 25-30 minutes. You want the top to be firm enough to support your crescent roll sheet but fully cooked.
- Pull out of the oven and spread out 2 cups of cheddar cheese on the top.
- Place 1 unrolled Pillsbury crescent roll sheet over the top and place back in the oven.
- Bake for 25-30 more minutes or until the crescent roll crust is golden brown.
