Recipe Name Crescent Breakfast Pocket Submitted by cmcdade4christ Recipe Description It's a breakfast pocket full of vegetables and protein. Make it a head to freeze and then grab microwave and eat quickly Quantity 16 Quantity Unit Pockets Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 Usda default (100 gm - 4 oz) pork sausage crumbles(cup) 1 can mushrooms stems and pieces 4 oz. can (drained) 1/4 cup, chopped green pepper chopped 1/4 cup, chopped Red bell pepper -- chopped 1/4 cup, chopped chopped red onion 1/2 cup Spinach, fresh baby 2 cups potatoes, hashed brown, frozen 10 large eggs 1/4 cup milk (non-fat) 1 teaspoon salt 2 rolls (1 oz) Pillsbury crescent rolls 2 cup, shredded colby -jack cheese Steps Sequence Step 1 Preheat oven at 350 degrees 2 over medium heat, brown sausage in large skillet and drain. 3 Chop green pepper, red pepper, onion and spinach. 4 Place vegetables and hashbrowns in skillet with sausage. 5 cook mixture over medium heat for 5 min or until hashbrowns are soft stirring occasionally. 6 Whisk eggs, milk and salt together. 7 Add egg to mixture in skillet and cook until eggs are firm. 8 take crescent rolls and lightly pull on edges and long corner to make dough larger or roll out with rolling pin. 9 Place 1/2 cup of egg mixture in center of largest part of dough. 10 pull corners around outer edges and pinch to seal. 11 Place on baking sheet 4-6 per sheet and Bake 10 min 12 Sprinkle cheese over egg mixture continue to bake for 2-5 min until crescents are finished and cheese is melted 13 Let stand 2 minutes. Enjoy or store for later date.