Ingredients

1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese

Directions

1. Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
3. In a small bowl, whisk the eggs, milk and pepper.
4. Pour over pizza; sprinkle with Parmesan cheese.
5. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Serves 2.

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Ingredients

2 1/2 pounds red skinned potatoes
3 tablespoons extra-virgin olive oil
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon grill seasoning (recommended: McCormick's Montreal Steak Seasoning)
2 teaspoons sweet paprika

Directions

1. Preheat oven to 500 degrees F.
2. Coarsely chop potatoes and transfer to a nonstick cookie sheet.
3. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula.M/li>
4. Serve hot.

Serves 4.

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Ingredients

1 pound bacon

Directions

1. Heat a cast-iron or other heavy skillet over medium heat.
2. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes.
3. Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes.
4. Drain and reserve fat for another use, and repeat with remaining bacon. Drain bacon on paper towels. Serve immediately.

Makes 1 pound.

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