The world would be such a lovely place if I neatly kept my passwords in a single location where I could always retrieve them. While I’m listing good intentions, I should also back up my hard drive monthly, exercise weekly, and eat a salad daily. Here in the real world, where lazy people lose things, I’m posting this multiply requested recipe on my personal blog instead of over on my poor forgotten food blog.
Preheat oven to 375.
Rub the ramekins with a light coating of olive oil. Unfold 2 triangles of crescent dough, keeping them in a long rectangle. You’re going to want to seal the filling up inside them, so drape them over the ramekins for now, pressing down into the mold.
Microwave the frozen soy sausage patties. Once cooked, chop the meat substitute into small pieces and add them to the pepper and onion mix.
Meanwhile, heat the olive oil in a skillet. Saute the onions and peppers Whip the eggs, milk, garlic salt, and pepper into a frothy broth, then scramble it into the pepper and onion mix.
Scramble the egg mix to whatever texture you prefer your scrambled eggs. When done, spoon 1/4 mix into each of the crescent roll lined ramekins.
Fold the dough over the top and pinch closed. Bake at 375 for 12 minutes.
Let them cool for a couple minutes before removing your pastry goodness from the ramekins. Any you don’t eat instantly, just put in the fridge overnight. You can reheat them in the toaster oven for 8-10 minutes for a super easy breakfast. They stay good in the fridge for 3-4 days.
Now, let’s say you’re not a lactose intolerant Jew. You could substitute whatever kind of milk or sausage you normally keep in your fridge. Heck, you could even go wild and add some kind of shredded cheese to the top of the egg mix before sealing it the filling into its crescent crust. Rumor has it, you could also scramble in some mushrooms, if you’re the kind of person who eats fungus.