SAM_1421

1 tube croissant dough

1 lb. sausage, cooked, crumbled and well drained and dried

4-5 c. leftover cooked quinoa

9 eggs

1/3 c. milk

8 oz. shredded pepper jack cheese

Cook, crumble, drain and dry sausage.  I like to buy turkey or chicken sausage and try to watch for a lower sodium content.

SAM_1412

Roll out croissant dough in the bottom of a sprayed 13 x 9 pan.

SAM_1415

I was able to find the recipe croissant dough which is all one sheet.

SAM_1413

Top with cooked sausage.

SAM_1416

Top with leftover quinoa.

SAM_1417

Beat 9 eggs with 1/3 c. milk and pour over.  If you want it eggier, just use more eggs!  The original recipe called for 6 eggs and 1/4 c. milk, but there was a lot of quinoa, so I increased it.

SAM_1419

Top with shredded cheese.  I shredded a block of pepper jack I had on hand.

SAM_1418

SAM_1420

Bake at 375 for 35-40 minutes.