Breakfast Pizza II recipe

6 servings

1 pound ground pork sausage

1 (8 ounce) can refrigerated crescent rolls

1 (10 ounce) can diced tomatoes with green chile peppers, drained

1 (6 ounce) can mushrooms, drained and chopped

8 ounces shredded Cheddar cheese, divided

8 ounces shredded mozzarella cheese, divided

6 eggs

1 teaspoon Worcestershire sauce

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet.

Cook over medium-high heat until evenly brown.

Drain, crumble and set aside.

Line the bottom and sides of a 9x13 inch baking dish with crescent rolls.

Cover rolls with sausage, tomatoes, mushrooms, 1 cup Cheddar cheese and 1 cup mozzarella cheese.

Bake in preheated oven for 8 to 10 minutes or until crust is golden brown.

Remove from oven.

In a large bowl, beat together eggs, Worcestershire sauce, salt and pepper.

Pour egg mixture over crust.

Bake for another 7 to 9 minutes, or until eggs are set.

Remove from oven and sprinkle with remaining cheese.