Ingredients
1 tube (8 ounces) refrigerated crescent rolls1/2 pound bacon strips, chopped1/2 pound bulk pork sausage1/2 pound sliced fresh mushrooms1 small onion, finely chopped1 small green pepper, finely chopped1 tablespoon butter8 large eggs, lightly beaten3 ounces cream cheese, softened1/3 cup sour cream1 garlic clove, minced1/4 teaspoon Italian seasoning2 plum tomatoes, chopped1-1/2 cups shredded part-skim mozzarella cheesePicante sauce and additional sour cream, optional
Preparation
Unroll crescent dough into a greased 13x9-in. baking dish; seal seams and perforations. Bake at 375° for 6-8 minutes or until golden brown.
Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp and sausage is no longer pink. Using a slotted spoon, remove meat to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion and green pepper. Remove and set aside.
Heat butter in a large skillet over medium heat. Add eggs; cook and stir until almost set.
In a small bowl, beat the cream cheese, sour cream, garlic and Italian seasoning; spread over crust. Layer with eggs, bacon and sausage, sauteed vegetables, tomatoes and mozzarella.
Bake at 375° for 15-18 minutes or until cheese is melted. Serve with picante sauce and additional sour cream if desired.
