Crescent Roll Breakfast Bake

Step 1/6

Preheat oven to 375

Step 2/6

• ⅛ lb pork sausage
• ⅛ cup onion

• frying pan
• spatula
• knife

In a large skillet, fry off sausage and diced onion; breaking the sausage into crumbles until it is no longer pink. Drain.

Step 3/6

• ⅛ package Refrigerated Crescent rolls
• ⅓ cups shredded mozzarella cheese

• baking dish (9x13 in.)

Unroll crescent dough into greased 9x13 baking pan. Seal seams and perforations. Sprinkle with sausage and onion mixture and cheese.

Step 4/6

• 1⅓ eggs
• ⅓ cups milk
• ⅛ tsp salt
• ⅛ tsp pepper
• ⅛ green bell pepper

• whisk
• bowl (large)

In a large bowl, whisk eggs, milk, salt and pepper. Add diced bell pepper. Stir until mixed in. Pour over sausage and cheese.

Step 5/6

Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

Step 6/6

Let rest 5-10 minutes before serving. Can be reheated in the microwave for breakfasts.