WHAT YOU'LL NEED:
* One tube of Pillsbury Reduced Fat Crescent Rolls
* about 1 carton Egg Beaters (You can use real eggs if you prefer, but I don't know how many to tell you, as I've only used the Beaters.)
* 1 cup or so of Morningstar Farms Sausage-Style Crumbles
* 1 and 1/2 to 2-ish cups of Kraft Fat-Free Cheddar Cheese (or 2% if you like it better)
* any vegetables you might want to add... I like onions, mushrooms, spinach, or a combo of the three!
AS CLOSE TO DIRECTIONS AS YOU'RE GONNA GET:
* Preheat the oven to 350.
* Start by spraying a 9 by 13 glass baking dish. Lay the crescent roll in the dish, without separating the little triangles. Bake the crescent rolls until they are pretty much done, I find that works best for the next step. I won't surmise a guess as to how long, because my oven bakes things SO super fast. Just keep an eye on it, they should be smushed together and a light golden color.
* While that's baking, you'll want to sautee the sausage and any vegetables you're using. They just taste better that way. Add a little salt and pepper.
* When the crescent rolls are done and the sautee business is done, pour the eggs on top of the crescent rolls. The level should be fairly close to the top, leave an inch or so (so it doesn't bake over or something crazy). Toss in the stir-fry mixture and about 3/4 of the cheese. Bake until the eggs are good and poofy.
* Pull it out and add the rest of the cheese to top. Put it back in until that cheese is nice and melty, and a little browned.
This is really, really good served with sour cream, by the way. I apologize for my lack of times, I rely on my eyes and nose more than timers. Everyone's oven is different! Give it a try, and I hope you like it!
"I rarely wear clothes when I'm home by myself. I love making breakfast naked. But you've got to make sure the gardener's not coming that day. " ~Kristen Bell