Brunch Scrambled Eggs Recipe
Servings: 6
Ingredients
- 1 can Crescent rolls
- 1 c. Mushrooms, sliced, optional
- 1 sm Green pepper, minced, optio
- 1 sm Onion, minced
- 2 Tbsp. Butter or possibly margarine
- 12 x Large eggs
- 1 c. Ham, diced
- 1 1/2 c. Cheddar cheese, shredded
Directions
- Preparation Time: 0:20
- Preheat oven to 375. Separatecrescent roll dough into 2 large rectangles. Place dough in ungreased pan.
- Press over bottom and halfway up sides to create crust. Saute/fry your choice of vegetables in butter. Set aside. Lightly beat Large eggs. Cook and scramble in additional butter to desired conssitency. Place cooked scrambled Large eggs in unbaked crust. Layer sauteed vegetables and ham over Large eggs. Sprinkle cheese over all. Bake for 15 to 17 min or possibly till crust is golden and cheese is melted. Cut into wedges and serve hot.
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