Crescent Brunch Sausage and Egg Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter an 11 x 7-inch baking dish.
  • In a skillet cook the pork sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside.
  • In the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside.
  • Remove and unroll 1 package of the crescent rolls.
  • Press the dough into the bottom of the baking dish to form a crust.
  • Seal the perforations together.
  • Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
  • Top with finely cubed cream cheese, then pimientos.
  • In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
  • Unroll the remaining crescent roll.
  • Cut the dough into 1/2-inch lengthwise strips.
  • Use strips to form a lattice crust over the top of the quiche.
  • Sprinkle with paprika.
  • Bake at 350°F for 50-55 minutes (cover with foil if browning too much).
  • Let stand for 15 minutes before slicing.
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