Description
I love the versatility of crescent rolls. This is an easy, family pleasing recipe and you can make it with whatever your favorite omelet fillings are. You will have a new hit breakfast treat!
Ingredients
- 2 packages Crescent Rolls, 8 Ounce Packages
- 6 whole Eggs, Beaten
- 1 Tablespoon Milk
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ cups Assorted Pepper Slices
- 6 strips Bacon, Cooked And Crumbled
- ½ cups Cheddar Cheese, Shredded
Preparation
Preheat oven to 375 F.
Spray a large cookie sheet with cooking spray and lay out the first can of crescent rolls. Pinch the seams together to make one large sheet. Lay out the second can of crescent rolls beside it and do the same. This one will become the top. It is easier to do this now than to try and pinch them together when they are on top of your egg mixture.
In a medium sized bowl whisk together the eggs and milk and pour into a skillet over medium heat. Cook the beaten eggs until they are soft scrambled. Sprinkle with salt and pepper.
Cut up the peppers and saute them over medium heat in a pan sprayed with cooking spray until they are just tender and slightly browned.
Place the eggs across the top of one of the crescent roll layers, leaving an inch border at the edge. Top with bacon, peppers and cheese. Now place the second crescent roll layer on top and pinch all the sides together to make sure it is sealed well.
Bake at 375 F for 20 minutes.
