The prep work will be worth every second after tasting this hearty breakfast!
Ingredients
2 packages (8 ounces each) refrigerated crescent rolls
1 pound bulk pork sausage
1/3 cup chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1-1/4 cups sliced fresh mushrooms
2 cups shredded cheddar cheese
1 cup shredded pepper Jack cheese
Directions
-Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 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 package directions. Stir into sausage mixture; set aside.
-In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses.
-Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.
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