2 pkgs (8 ounces each) refrigerated crescent rolls
1 pound bulk pork sausage
1/3 cup chopped onion (optional)
1 small green pepper, chopped (optional)
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 1/4 cups sliced fresh mushrooms (optional)
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper Jack cheese
Separate crescent dough into 16 triangles and place on a greased 14-inch round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375 degrees for 11 - 13 minutes or until golden brown. Meanwhile, in a large skillet, cook the sausage, onion, and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside. In a small bowl, whisk the eggs, milk, salt, and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms, and cheeses. Bake 5 to 10 minutes longer or until eggs are set and cheese is melted. Cut into wedges. Makes 8 servings.
Mission Oak Inn Central Illinois Bed and Breakfast
