Ingredients
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1 pound bulk pork sausage
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1 small onion, chopped
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1 red sweet pepper, chopped
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1 8 ounce package refrigerated crescent rolls or crescent dough sheet
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10 eggs, lightly beaten
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¾ cup milk
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2 ½ cup shredded cheddar jack cheese
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1 tablespoon chopped fresh chives, plus more for garnish
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½ teaspoon salt
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¼ teaspoon ground black pepper
Directions
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Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish; set aside. In a large skillet cook sausage, onion, and pepper over medium heat until browned. Drain and set aside.
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Unroll crescent rolls, but don't separate into triangles. Press the dough rectangle over the bottom and about 1/2 inch up the sides of the prepared baking dish. Press the dough perforations to seal. Bake 7 minutes. Remove and reduce oven temperature to 325°F. Sprinkle dough with sausage mixture. In a large bowl combine eggs, milk, 2 cups cheese, chives, salt, and pepper. Pour into the dish and top with remaining ½ cup cheese.
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Bake 40 minutes or until a knife inserted in the center comes out clean. Before serving, sprinkle top with additional chives.
Chorizo
For a fun flavor twist substitute 1/2 pound of the pork sausage for with 1/2 pound uncooked chorizo. Cook the chorizo with the pork sausage as directed above.
Nutrition Facts (per serving)
| 332 | Calories |
| 23g | Fat |
| 11g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 9g | 45% |
| Cholesterol 202mg | 67% |
| Sodium 671mg | 29% |
| Total Carbohydrate 11g | 4% |
| Total Sugars 3g | |
| Protein 18g | 36% |
| Vitamin C 16.5mg | 18% |
| Calcium 213mg | 16% |
| Iron 1.3mg | 7% |
| Potassium 214mg | 5% |
| Fatty acids, total trans 1g | |
| Folate, total 27.8mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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