2 tubes crescent rolls
7 eggs
1/2 C. chopped veggie combination (onion, red/green/yellow bell peppers, tomato, mushroom)
Shredded cheese of choice, if desired
Scramble eggs in a skillet with veggie combination. Mix in cheese and let cool so it's easier for you to handle and doesn't make the crescent dough soggy. Separate the crescent dough so you have 8 flat rectangles (each made up of two triangles with the perforation pressed together). Distribute the egg mixture evenly onto one side of each rectangle. Fold the other side of each rectangle over the eggs and press the edges together. Carefully place them on greased cookie sheets and bake at the temperature and time advised on the crescent roll tube or until golden brown.
Tricks & Ideas:
-My veggie combination was made up of leftover stuff from the kabobs we grilled a couple nights before.
-You could also add some sausage or crumbled bacon to the egg mixture. I just served turkey bacon along side.
-Depending on how much you put in and how fluffy you get your eggs, you may have some mixture left over. If it doesn't get eaten up, save it to put into a tortilla for later. Almost any leftovers are yummy and convenient to grab when wrapped in a tortilla.
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