Ingredients:

  • 1 can (8 oz) Refrigerated Crescent Roll Dough
  • 1 tbsp Unsalted Butter
  • 1 lb Ground Pork Breakfast Sausage
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Red Pepper Flakes
  • 6 Large Eggs
  • 0.5 cup Whole Milk
  • 0.5 tsp Kosher Salt
  • 0.5 tsp Freshly Cracked Black Pepper
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 0.25 cup Fresh Chives, finely minced

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch ceramic or glass baking dish thoroughly with 1 tablespoon of unsalted butter.
  2. In a large non-stick skillet over medium-high heat, brown 1 lb of ground sausage until deeply browned and sizzling. Drain the excess fat completely. Stir in 0.5 tsp smoked paprika and 0.25 tsp red pepper flakes.
  3. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, pinching any seams together to form a solid sheet.
  4. Spread the cooked sausage evenly over the raw dough layer. Sprinkle 2 cups of the shredded cheddar cheese over the sausage.
  5. In a medium mixing bowl, whisk together the 6 eggs, milk, salt, and black pepper until slightly frothy. Pour the mixture slowly over the sausage and cheese layers.
  6. Bake for 35 minutes until the center is set and the top is golden-bronze. Garnish with fresh chives before serving.