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Breakfast Squares with Fresh Fruit Parfaits


My husband Mike and I belong to a share what you are cooking site and each week there is a Weekend Challenge.  This is what we entered this weekend and I must say it is delightful!   We enjoyed them with easy breakfast parfaits.  I included the recipe below as well.

2 cans of crescent rolls
2 pounds bulk sausage (mild or spicy) 1 pound might be enough for you, but Mike and I really like sausage, so we used 2
2 cups of sharp cheddar cheese
1 small onion, diced
½ bell pepper, diced
1 tablespoon parsley flakes
3 tablespoons butter
9 eggs
½ cup milk
Pepper to season eggs

Preheat oven to 375 degrees.  Unroll one sheet of crescent dough, but don’t separate into triangles.  Place in bottom of a glass 9x13 pan and pinch seams together. Bake for 6 minutes.  In a large skillet, breakup sausage and fry with chopped onion, parsley flakes, and bell pepper.  Drain any grease. In a separate skillet, melt butter.  Beat  eggs in a bowl with milk and pepper.  Scramble in skillet with the butter until soft scrambled set.  Spoon sausage on top of baked crust, then eggs and top of cheese.  Place remaining crescent sheet on top of cheese; pinch seams together.   Bake 20-25 minutes until crust is golden brown.



Fresh Fruit Parfait

½ cup of Greek yogurt
½ cup softened fat-free Cool Whip
Fresh blueberries, strawberries (cut in half), and pineapple tidbits
½ cup toasted pecans

To toast pecans, chop ½ cup of pecans and spread on baking sheet that is lined with foil.  Bake 350 degrees for 5 minutes.  Let cool. 

In bowl, mix yogurt and Cool Whip until smooth and glossy. 
Layer mixture and fruits in parfait glasses.  Top with toasted pecans.
I like to drizzle 1 teaspoon of honey on the top of mine. 

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