How to make it

  • Preheat oven to 350 degrees F.
  • Lightly grease a 12 x 8-inch (2-quart) baking dish.
  • Base
  • In large skillet over medium heat, cook onion and green pepper in 3 tablespoons margarine until crisp and tender.
  • Add eggs, cook just until eggs are set, stirring occasionally. (eggs will be moist on top) fold in shrimp and mushrooms.
  • Sauce
  • In medium saucepan, melt 2 tablespoons margarine.
  • Blend in flour, cook and stir until smooth and bubbly.
  • Gradually add half and half, cook until mixture boils and thickens, stirring constantly.
  • Add Swiss cheese, Parmesan cheese and wine, if desired.
  • Stir until smooth.
  • Topping
  • Fold sauce into scrambled egg mixture.
  • Pour into greased pan or baking dish.
  • Remove dough from can in 2 rolled sections (DO NOT UNROLL DOUGH).
  • Cut each roll into 6 slices, then cut each slice in half.
  • Arrange 20 slices flat edge down around edges of pan or baking dish, arrange remaining 4 slices in center.
  • In small bowl, combine 1 tablespoon margarine and parsley, brush over dough slices.
  • Bake for 25 to 35 minutes or until eggs are set and crust is golden brown. Let stand 5 minutes before serving.

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    I love the sound of this dish. Will be trying it out very soon. Thanks & 5 forks
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  • justjakesmom 9 years ago
    This is very different and sounds really good! I actually have crescent rolls too! Saving for later..... soon ;')
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  • krumkake 9 years ago
    Oh my goodness, does that ever sound delish, sparow! It makes me wish I was doing a buffet for Mother's Day - but not this year...that's ok, I will be doing this one the very next time I have guests for breakfast - a very tasty recipe, I'm sure, and I'm looking forward to trying it! Thank you ~ Krum
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