2 eggs, beaten
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
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