Ingredients
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10 large eggs
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1/3 cup half-and-half or 1/3 cup full-fat milk
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salt and pepper
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1 (8 ounce) can refrigerated crescent dinner rolls
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1/4 cup grated parmesan cheese (or to taste)
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1 lb small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
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4 cups frozen hash browns (can use more)
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5 green onions, chopped (can use more)
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1 small red bell pepper, seeded and chopped
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3 cups grated cheddar cheese (or to taste)
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1/2 teaspoon paprika (or to taste)
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grated parmesan cheese
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1 small green bell pepper, seeded and chopped
Instructions
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
- In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
- In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
- Unroll the crescent rolls (do not separate at the perforations).
- Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
- Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
- Layer the cooked sausage over the dough.
- Sprinkle the potato/green onion mixture on top of the sausage meat.
- Then sprinkle the cheese over the potato/onion mixture.
- Pour the eggs over top.
- Lightly sprinkle paprika over the eggs.
- Then sprinkle Parmesan cheese over the top.
- Bake for about 45 minutes.
- Delicious!