6 slices bacon, cut in half crosswise
1/3 cup plus 1 Tbsp. milk
6 eggs, slightly beaten
salt, pepper, cayenne, garlic, minced onion to suit your taste
1 1/2 tubes refrigerated crescent rolls (12 rolls total)
1 1/2 cup Mexican cheese blend, divided
1 cup browned breakfast sausage
Preheat oven to 375º.
Line a large baking sheet with parchment paper.
In 10 inch skillet cook bacon over medium heat about 4 minutes or until cooked, but not crisp, turning once (it will cook more in the oven). Set bacon aside. Drain all except 2 tsp. of drippings from skillet.
In medium bowl, beat with fork 1/3 cup milk, eggs, salt and pepper, and other seasonings as desired. Pour egg mixture into skillet. As mixture heats, the eggs will begin to set. Gently push cooked portions to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5-6 minutes or until eggs are thickened throughout but still moist.....