I have to thank Jimmy Dean's website for this one, though I modified it quite a bit. The whole family loves this and anxiously awaits the "Coming out of the oven" I did have to torture them a bit this time and make them wait while I took photos. * Insert evil laugh*
2 packages crescent rolls
2 Tablespoons butter, divided. Melt one tablespoon.
2 rolls ( 1 lb each) breakfast sausage
1 vidalia onion, chopped fine
12 eggs, scrambled
3/4 cup milk
1 teaspoon dill
salt and pepper
2 cups shredded cheese ( I like a mixture of Cabot Seriously Sharp cheddar and Monterey jack)
Preheat oven to 425. Butter pan with 1 Tablespoon of the butter.
Brown sausage and onion in large skillet.
Grease a 15 x 10 pan with the tablespoon of butter. Break open crescent rolls and roll out. Press into bottom and up sides of pan, making sure there are no holes. Baste with melted butter.
Pour sausage mixture evenly onto crescent roll dough.
Mix milk, dill, salt, pepper together and pour over sausage mixture, sprinkle with cheese.
Bake for approx. 30 minutes till crust is golden brown and eggs are no longer jiggly.
2 packages crescent rolls
2 Tablespoons butter, divided. Melt one tablespoon.
2 rolls ( 1 lb each) breakfast sausage
1 vidalia onion, chopped fine
12 eggs, scrambled
3/4 cup milk
1 teaspoon dill
salt and pepper
2 cups shredded cheese ( I like a mixture of Cabot Seriously Sharp cheddar and Monterey jack)
Preheat oven to 425. Butter pan with 1 Tablespoon of the butter.
Brown sausage and onion in large skillet.
Grease a 15 x 10 pan with the tablespoon of butter. Break open crescent rolls and roll out. Press into bottom and up sides of pan, making sure there are no holes. Baste with melted butter.
Pour sausage mixture evenly onto crescent roll dough.
Mix milk, dill, salt, pepper together and pour over sausage mixture, sprinkle with cheese.
Bake for approx. 30 minutes till crust is golden brown and eggs are no longer jiggly.
