1 Tube Reduced-fat refrigerator crescent rolls
1 Cup crumbled cooked breakfast sausage
1 Cup Frozen Hash Browns, thawed
1 Cup (4 ounces) shredded Cheddar cheese
1 Cup onions (optional)
1 Cup Green pepper
Hot sauce (optional)
1/4 cup milk
Salt and pepper to taste.
Preheat oven 375 degrees.
Separate dough into triangles on a round pizza pan with the points toward the center. Press edges together lightly to form pizza.
Sprinkle sausage, hash browns and cheese evenly over the crust. Top with onions, peppers, and hot sauce.
Place the eggs and milk in a mixing bowl and beat with whisk until smooth.
Sprinkle with salt and pepper.
Bake 30 minutes or until the eggs are set and the crust is golden brown. Check to make sure it doesn't get too brown.
Remove and cut into wedges with pizza cutter.
1 slice red bell pepper
1 slice green bell pepper
1 slice yellow bell pepper
1/4 cup small onion
1 (10 ounce) package chopped spinach thawed
1 cup egg substitute or egg whites
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup (1 ounce) Cheddar cheese
(Add ham, bacon bits, or tofu for a change,or substitute broccoli or asparagus for the bell peppers or spinach.
Preheat oven 350 degrees.
Spray 12 muffin cups with canola oil spray. Use kitchen knife to chop mushrooms and peppers.
Squeeze the spinach until as dry as possible.
Combine chopped vegetables and spinach with the egg substitute, salt and pepper in a mixing bowl. Mix well.
Scoop mixture with a 1/4 cup measuring cup and place in the prepared cups. Sprinkle each with some of the cheese.
Bake for 20 minutes or until the quiches are puffed and light brown and a table knife inserted into the center of a quiche comes out clean.
Remove the muffins and place on a wire rack to cool for 5 minutes. Serve with fruit.
These can be found in "Junior Leagues in the Kitchen with Kids"
Great pictures, tips and activities to make cooking with the kids fun, easy, healthy and yummy!
Go to www.jlsl.org to order and for more information about the Junior League of St. Louis.