2 crescent roll doughs
1 medium sweet yellow onion, chopped
1 red pepper, chopped
1 lb bacon, cooked & crumbled
1 roll Bob Evans breakfast sausage, cooked and crumbled
1 cup milk
1 stick butter
1 bag shredded cheddar cheese
1 bunch fresh parsley, chopped finely
Sauté onion and pepper in a couple tablespoons of butter. Once it's tender, turn off the heat and set aside.
Crack the eggs into a large bowl. Whisk til beaten. Whisk in milk and chopped parsley.
Spread crescent rolls in the bottom of a 13 x 9 casserole dish, creating a crust. Work it with your fingers... About half way up the casserole dish.
Sprinkle the cooked bacon and sausage evenly over the crust. Top with sautéed onion and peppers. Then shredded cheddar. Pour egg mixture evenly over top.
Bake at 350 degrees for 45 minutes to an hour or until the eggs are set.
Cut in squares to serve!