Ingredients:

• 7 eggs
• 1 package refrigerator crescent rolls
• 1 pound bulk pork seasoned breakfast sausage
• 1/4 cup butter
• 8 ounces sliced mushrooms
• 1/4 cup diced onion
• 9 ounces fresh spinach
• 2 cups shredded Italian cheese blend
• 10 cherry tomatoes

Recipe Directions:

1. Preheat oven to 350 degrees.
2. Open package of rolls and line bottom and sides of 9 x 13 pyrex baking dish.  Pinch to seal along the perforations. Poke a fork into the crust in about 10 places to let air escape while baking.
3. Bake 6 minutes on a lower rack in oven, remove and set aside.
4. In large skillet brown sausage, drain and spread over the bottom of the prepared crust.
5. In same pan sauté the mushrooms in butter about 3 minutes, add onions for about 2 minutes, and the spinach in batches for 5 for minutes of cooking time, stirring frequently.
6. Add the spinach mixture on top of the sausage.
7. In a medium bowl beat the eggs and pour over the entire casserole.
8. Place into oven on middle tack and bake for 25 minutes or longer until the eggs set.
9. Remove from oven, sprinkle with cheese, bake 5 to 10 minutes until the cheese melts.
10. Remove from oven top with sliced tomatoes and cut into squares to serve.