Crust:
Heat oven to 375º. Spread Crescent Rolls into pizza pan – if you
have a baking stone, this works best – and bake for 10 minutes until light
brown.
Scramble Eggs:
While the crust is baking, break all eggs into bowl with water and mix
well. Add my spices at this time. Mrs. Dash works especially well, that
way no salt is needed. But add any spice for flavor you would like. (Try
adding a little dill weed.) Scramble eggs over medium heat until just set.
Don’t overcook the eggs, they still need to go into the oven for a few
more minutes.
Assemble:
Distribute the scrambled eggs evenly over the entire area of the crust.
Add your toppings, any way you like, with the cheese last.
Bake:
In 375º for another 5 – 7 minutes until cheese is melted.
Cut and serve while piping hot.
There are so many variations to this great recipe:
- Use reduced fat crescent rolls, low fat cheese, egg beaters;
- Spread the crust into a square cookie sheet for thinner crust;
- Chopped ham/onion/pepper with cheese on top. Think omelets;
- Use 2 cans of crescent rolls and 1.5 dozen eggs making one meat &cheese and one veggie & cheese;
- Add picante or salsa as a garnish, for a little more zip;
- Kids love this as a special treat on Sunday’s;
- Be creative, make this your very own specialty!
Chris Chamberlain
