Ingredients

1 package sausage (look for preseasoned)

2 (8 oz.) pkg. refrigerator crescent rolls

1 large potato

1 c. shredded sharp cheddar cheese (4 oz.)

1 c. shredded mozarella (look for new seasoned blends)

8 strips of bacon

4 portabello mushrooms

1/4 of large purple onion

1/2 package of cream cheese

canola oil

olive oil

5 eggs

1/4 c. milk

1/2 tsp. salt

1/8 tsp. pepper

oregano

Preparation

  1. Cook sausage until browned; drain.
  2. Chop up potato into small pieces. Cook in canola oil.
  3. Cook bacon in same oil, after potatoes. Set both aside to drain excess oil.
  4. Saute chopped mushroom and onion in olive oil with oregano, salt and pepper.
  5. Separate rolls, place on greased cookie sheet. Press over bottom and sides. Try to raise the edges a bit to hold in contents.
  6. Spread softened cream chees e over the dough.
  7. Layer Sausage, bacon, potatoes and cheddar. Then spoon on sauteed veggies.
  8. Whip eggs and milk in a bowl, then pour over the layers.
  9. top with mozarella.
  10. Bake at 375 for approximately 25-30 minutes. This is to ensure eggs cook well. At about 15/20 minutes, if the dough edges begin to look dry, spray with aerosol butter.
  11. Slice and serve!