Sausage & Potato Breakfast Souffle

This filling breakfast can be adapted to use any meats and vegetables you have left over in the fridge. I used sausage and potatoes, but if you have leftover bacon (who has leftover bacon?) or spinach, those would be great additions.

Ingredients

• 1 tube crescent rolls
• 5 large eggs
• ¼ cup milk
• ¼ cup potatoes, cooked and diced into ½” pieces
• ¼ cup sausage, cooked and crumbled
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded Colby Jack cheese
• Salt & pepper, to taste

Directions

1. Preheat oven to 375°F.
2. Unroll the crescent roll dough and keep it in one large rectangle. Press or roll into 10” square. Spray 10” pie plate with non-stick cooking spray. Place dough into pie plate.
3. In a small microwaveable bowl, combine eggs and milk. Beat well. Microwave for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to thicken slightly.
4. Place sausage and potatoes on top of dough in pie plate. Sprinkle Parmesan and Colby Jack cheese on top. Season with salt and pepper. Top with egg mixture. Fold the crescent roll dough over the top of the egg mixture.
5. Bake at 375°F for 20 minutes, or until browned on top.

Adapted from https://www.tastesoflizzyt.com/spinach-cheese-egg-souffle/