Ingredients
2 packages (8 ounces each) refrigerated crescent rolls1 pound bulk pork sausage1/3 cup chopped onion1 small green pepper, chopped1 envelope country gravy mix6 large eggs2 tablespoons 2% milk1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1-1/4 cups sliced fresh mushrooms2 cups shredded cheddar cheese1 cup shredded pepper Jack cheeseMinced chives, optional
Preparation
Preheat oven to 375°. Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake until golden brown, 11-13 minutes.
Meanwhile, in a large skillet over medium heat, cook sausage, onion and green pepper until sausage is no longer pink, breaking into crumbles; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
In a small bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake until eggs are set and cheese is melted, 5-10 minutes. If desired, sprinkle with chives.
