Ingredients:

  • 1 tube (8 oz) Pillsbury™ refrigerated crescent rolls
  • 1 tbsp (14g) unsalted butter, melted
  • 1 lb (450g) ground breakfast sausage
  • 1/2 cup (75g) finely diced yellow onion
  • 1/2 cup (75g) diced bell pepper
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 cup (115g) shredded mozzarella cheese
  • 6 large eggs
  • 1/2 cup (120ml) whole milk
  • 1/2 tsp (2.5g) kosher salt
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (0.5g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C). Unroll the crescent dough and press it into the bottom of an ungreased 9x13 inch baking dish, pinching all seams firmly to create a unified sheet.
  2. In a 12-inch non-stick skillet over medium-high heat, brown the ground sausage until fully cooked. Remove sausage with a slotted spoon to drain excess grease.
  3. In the same skillet, sauté the diced onions and bell peppers in the residual sausage fat until translucent and moisture has evaporated to prevent a soggy crust.
  4. Layer the cooked sausage and sautéed vegetables over the crescent dough. Sprinkle both the cheddar and mozzarella cheeses evenly over the top to create a fat-barrier.
  5. In a large mixing bowl, whisk together the eggs, milk, salt, smoked paprika, and black pepper until well combined. Pour the mixture slowly over the layers in the baking dish.
  6. Brush the exposed edges of the dough with melted butter. Bake for 30-35 minutes until the center has a slight jiggle and the top is golden brown.
  7. Remove from oven and let rest for 5-10 minutes to allow carryover heat to finish the custard set before slicing.