Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 1 tbsp extra virgin olive oil
  • 1 cup lean turkey sausage crumbles, browned (approx. 225g)
  • 3/4 cup low-moisture part-skim mozzarella cheese, shredded (approx. 85g)
  • 1/4 cup sharp white cheddar, shredded (approx. 30g)
  • 4 large eggs
  • 2 large egg whites
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 13x18 inch baking sheet with parchment paper. Unroll the crescent dough and press into a single rectangle, pinching seams to seal. Brush edges with olive oil and bake for 5–7 minutes until just set.
  2. While the crust par-bakes, whisk together eggs, egg whites, milk, salt, and pepper. Cook in a non-stick skillet over medium-low heat until soft-scrambled and still slightly 'wet'.
  3. Spread the soft-scrambled eggs over the par-baked crust, leaving a 1/2-inch border. Evenly distribute the browned turkey sausage crumbles over the egg layer.
  4. Sprinkle the shredded mozzarella and white cheddar over the toppings. Return to the oven and bake for 8–10 minutes until the cheese is bubbling and the crust is golden brown.