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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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We had this for breakfast this morning. The original recipe is from a local cookbook dedicated to the memory of a local teenager that died from a heart attack, Patrick W. Cox. I have made various changes in the original, so I hope you like it. We did. Ingredients:
1/2 lb sausage |
4 cups diced potatoes (diced very small, this is about 5-6 small potatoes) |
1/8 teaspoon cayenne pepper |
6 -8 eggs, beaten (the original calls for 6 but mine were small so i used 8) |
1 1/2 cups shredded cheddar cheese (divided) |
4 ounces fresh baby portabella mushrooms |
1/4 cup vegetable oil, for frying potatoes |
1 (8 ounce) can crescent rolls |
salt |
pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Brown sausage and drain.
3. Heat oil in a non stick pan over medium heat.
4. When very hot, but not smoking, add potatoes and brown them very well until crispy (this will take about 20-25 minutes).
5. Drain on paper towel.
6. Line a lightly sprayed pie plate with the crescent rolls, points in the middle. Leave a little space between each one then work the dough with your hands to cover the entire pie plate.
7. Add sausage and cover with 1/2 cup cheddar cheese.
8. Add the crisp potatoes and cover with 1/2 cup cheddar cheese.
9. Lay the mushroom on top of the potatoes.
10. Add salt, pepper and cayenne pepper to the egg mixture and pour over the top.
11. Bake for 35 minutes. The last 10 minuutes add 1/2 cup cheddar cheese to top.
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