**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Thanks to my friend Dee Stewart for this recipe. Easy to make and goes great with a dash of Louisiana.
1 can crescent rolls
2 cups grated cheddar cheese
6 eggs
1 lb sausage pork (or bacon) crumbled
½ can cream onion soup
¼ cup bell pepper diced
¼ cup onion diced
Garlic salt
Brown sausage throughly and drain well.
Spray 9" x 13" baking dish with cooking spray and season lightly with garlic salt.
Press crescent roll dough into baking dish to cover bottom of pan completely and form up sides about ¾" .
Sprinkle cheese over dough.
Sprinkle sausage over cheese.
Whip eggs, stir in soup, bell pepper, onion (salt and pepper to taste) and pour over cheese and sausage.
Bake at 350 for approx 30 – 45 minutes until done.
Cut into squares, serve hot.
Urban Cowgill 2012 (updated 2023)