This recipe remains a guest favorite, even though it's been around a while, having been first published as a Hillwind Farm B&B recipe in the 1999 "Mornings Inn Style" WBBA cookbook and travel guide. While we serve our entrees meatless (sausage on the side), any type of brown-and-serve sausages could be cut up and added to the recipe. We garnish each serving with a tomato wedge sprinkled with oregano and serve it with warm baking powder biscuits and fresh fruit.
1 package of refrigerator crescent rolls
8 extra-large eggs
3/4 tsp dried oregano
3/4 tsp dried basil
1/2 tsp fennel seed
3/4 cup chopped red onion
3/4 cup chopped red pepper
3/4 cup chopped green pepper
6 ounces fresh or canned mushrooms, sliced
4 cups shredded pizza cheese
Preheat the oven to 350 degrees. Unroll crescent dough and press into the bottom of an ungreased 13 x 9-inch baking pan; set aside. In a large bowl, beat eggs. Add oregano, basil, and fennel. Stir in red onion, red pepper, green pepper, mushrooms, and cheese. (Mixture will be thick.) Pour over crescent roll crust and spread evenly to edges. Bake for 35 to 45 minutes until cheese is slightly browned and eggs are set.