Ingredients
1 pound bulk pork sausage1 medium onion, finely chopped1/4 cup salsa1/2 teaspoon onion powder1/2 teaspoon ground coriander1/2 teaspoon ground cumin2 tubes (8 ounces each) refrigerated crescent rolls2 cups shredded cheddar cheese8 large eggs1/4 cup grated Parmesan cheese1/4 cup 2% milk1/4 teaspoon salt1/4 teaspoon pepperTiger Sauce, optional
Preparation
Preheat oven to 350°. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink, 5-7 minutes, breaking up sausage into crumbles; drain. Stir in salsa and seasonings. Remove from heat.
Unroll both tubes of crescent dough and press onto bottom and up sides of an ungreased 15x10x1-in. baking pan. Press perforations to seal. Top with sausage mixture and cheddar cheese. In a bowl, whisk eggs, Parmesan cheese, milk, salt and pepper until blended; pour over sausage and cheese.
Bake on a lower oven rack until crust is lightly browned and egg mixture is set, 23-28 minutes. If desired, serve with Tiger Sauce.
