| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Brunch |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Crescent rolls |
| 1 |
c |
Mushrooms; sliced, optional |
| 1 |
sm |
Green pepper; chopped, optio |
| 1 |
sm |
Onion; chopped |
| 2 |
tb |
Butter or margarine |
| 12 |
|
Eggs |
| 1 |
c |
Ham; diced |
| 1 1/2 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:20 Preheat oven to 375. Separate
crescent roll dough into 2 large rectangles. Place dough in ungreased pan.
Press over bottom and halfway up sides to form crust. Saute your choice of
vegetables in butter. Set aside. Lightly beat eggs. Cook and scramble in
additional butter to desired conssitency. Place cooked scrambled eggs in
unbaked crust. Layer sauteed 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
Chef's Favorites.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Apr 15, 1998
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