Ingredients

The following ingredients have 7 Servings
  • 1 pound breakfast sausage
  • 6 eggs
  • 1 cup half-n-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 cup colby jack cheese (shredded)
  • 1 cup mozzarella (shredded)
  • 16 refrigerated crescent rolls ((2 tubes of 8 rolls))
  • 1 green onions (thinly sliced)

Instruction

  • Preheat oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick spray. Set aside.
  • Brown sausage in a large skillet over medium-high heat until browned all the way through, about 6 to 8 minutes. Be sure to break up the sausage as it cooks. Remove from heat and strain off grease. Set aside.
  • In a large mixing bowl, whisk together eggs, half-n-half, salt, pepper, onion powder, and paprika until fully incorporated. Add cheese and stir to combine. Set aside.
  • Open crescent rolls and roll according to package directions. Arrange 15 rolls in the prepared baking dish in three rows with 5 rolls in each row. Add sausage to the baking dish, spreading it evenly over the rolls. Pour the egg mixture over the rolls and sausage.
  • Bake for 25 minutes. Carefully remove from the oven. Allow to sit for 5 minutes. Sprinkle top with green onions, if desired. Serve warm.