"The Kitchen Sink" Breakfast Casserole

1/2 lb. bacon

1 small onion, chopped

1 small zucchini, grated

1/2 red bell pepper, diced

2 C. frozen, shredded, hash browns

1 C. chopped ham

7 eggs

1/4 C. heavy cream or milk

1 roll crescent rolls

1 C. swiss cheese, shredded

1 C. cheddar cheese, shredded

1/2 tsp. each salt and pepper

How to Make It

Chop bacon and cook in a skillet till crispy, drain grease and remove bacon to a bowl, set aside. Add 2 T. of the bacon grease back to the pan and add in the hash browns, cooking till they become a little crispy, add in the zucchini, onions and bell pepper. Cook till veggies are tender, remove from heat. Beat the eggs and cream in a medium bowl. Gradually add in the veggie mixture, stirring to temper the eggs. Add the bacon (leave a few pieces to garnish at the end), ham, swiss cheese, 1/2 C. of cheddar cheese, salt and pepper. In a casserole dish or cast iron skillet as I used, grease generously with butter. Take the crescent dough and place it in the bottom of the dish spreading with your fingers to get it to the edges and pushing it up on the side of the pan just a tad. Pour the egg mixture over the dough and place in the oven at 350 degrees for 45 minutes or until set. Remove and top with a little extra bacon pieces and remaining cheese. Return to oven to melt the cheese, about 2-3 minutes.

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