Brunch Scrambled Eggs

  • 12 Eggs
  • 1 can Crescent rolls
  • 1 cup Mushrooms; sliced, optional
  • 1 small Green pepper; chopped, optio
  • 1 small Onion; chopped
  • 2 Tbsp Butter or margarine
  • 1 cup Ham; diced
  • 1-1/2 cup Cheddar cheese; shredded image placeholder

Preheat oven to 375° F. Separate crescent roll dough into 2 large rectangles. Place dough in ungreased pan. Press over bottom and halfway up sides to form crust. Sauté 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 sautéed 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.

Submitted by: Recipe Group Member
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