Brunch Scrambled Eggs

By pattiaroberts

Ingredients

• 1 can (8oz.) refrigerated crescent rolls
• 1 cup sliced fresh mushrooms (optional)
• 1 small green pepper, chopped (optional)
• 1 small onion, chopped (optional)
• 2 tablespoons butter or margarine
• 1 dozen eggs
• 1 cup diced ham
• 1 and 1/2 cups grated Cheddar cheese

Preparation

Step 1

Preheat oven to 375. Separate crescent roll dough into 2 large rectangles. Place dough in ungreased Deep Dish Baker. Press over bottom and half way up sides to form crust. Saute' your choice of optional vegetables in butter. Set aside. Lightly beat eggs. Cook and scramble in additional butter to desired consistency. Place cooked scrambled eggs in unbaked crust. Layer sauteed vegetables and ham over eggs. Sprinkle grated cheddar cheese over all. Bake for 17 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges and serve warm.