Ingredients:

  • 1 tube (8 oz) Pillsbury crescent roll refrigerated dough
  • 1 tbsp unsalted butter
  • 1/2 lb ground breakfast sausage
  • 6 strips thick-cut bacon, diced
  • 1/2 small yellow onion, finely minced
  • 8 large eggs
  • 4 oz cream cheese, softened
  • 1/2 cup whole milk
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat oven to 375°F (190°C). In a large non-stick skillet over medium-high heat, brown the sausage, then add diced bacon until crisp and mahogany brown. Remove with a slotted spoon.
  2. In the same skillet, add minced onion. Cook until onions are translucent. Drain all excess fat thoroughly to ensure a flaky crust.
  3. Grease a 9x13 inch ceramic baking dish with butter.
  4. In a blender or using a whisk, combine eggs, softened cream cheese, milk, smoked paprika, salt, and pepper until completely smooth and emulsified.
  5. Layer the browned sausage, bacon, and onion mixture evenly across the bottom of the dish, then pour the egg mixture over the meat, then top with the remaining cheese.
  6. Unroll 8 oz of crescent roll dough and lay it over the top, pinching seams if you want a solid sheet. Bake for 35 minutes until the center is set and the top is golden brown.