Name: Brunch Scrambled Eggs
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

Nothing makes God more supreme and more central than when a people are utterly persuaded that nothing – not money or prestige or leisure or family or job or health or sports or toys or friends – is going to bring satisfaction to their aching hearts besides God. This conviction breeds a people who passionately long for God on Sunday morning. They are not confused about why they are here. They do not see songs and prayers and sermons as mere traditions or mere duties. They see them as means of getting to God or God getting to them for more of His fullness.

John Piper

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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