Breakfast Quiche

6 ounces ground pork sausage
½ chopped onion
2 each 8-ounce cans Pillsbury Crescent Rolls
2 cups shredded Colby-Monterey Jack Cheese (8 ounces)
1-1/2 cups cubed ham (8ounces)
6 eggs beaten
1 cup milk
¾ cups whipping cream
1 tablespoon parsley flakes or fresh parsley
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
Dash of bottle hot pepper sauce (optional)

Directions:

Preheat the oven to 375 degrees.

In a skillet cook the sausage and onion until the sausage is brown, drain. Line an non-greased 15x10x1 inch baking pan with the crescent rolls. Press all of the seams to seal. Bake 5 minutes. Sprinkle with the sausage mixture, cheese and ham. In a large bowl combine the eggs, milk, cream, parsley, mustard and Worcestershire sauce, and hot pepper sauce. Season with salt and pepper, if desired. Pour the egg mixture over the crust.

Bake for 25 to 35 minutes or until egg mixture is set. Let stand for 10 minutes. Cut into squares and serve.

Makes 6 to 8 servings

Enjoy!