Breakfast Loaf

Breakfast Loaf

Ingredients

• 2 Dozen Quail Eggs (my favored option and what I use in these images) OR 8 Large Chicken Eggs
  
• 1 Role of Large Crescent Roll Dough (need 8)
  
• Chopped Vegetables of your choice (I used
  tomato, bell pepper, green onion, broccoli, and
  fresh garlic)
  
• 1/4 - 1/2 cup Shredded Cheese
• Salt and Pepper (to taste) 

  
  Pre-Heat oven to 350 degrees 
  
  
  Line mini loaf pans with crescent roll dough (can also use muffin tins but I prefer the loaf pans due to there being more filling and less bread and also because I find they make better serving sizes). I do not use any oils or non stick sprays with these pans due to there being no issues with sticking.
  
  
  Next put 2 quail eggs OR 1 large chicken egg into each loaf then top with chopped vegetables. If using quail eggs add a 3rd egg on top of vegetables.
  
  
  
  
  
  
  
  
  
  
  Top each loaf with some shredded cheese, salt, and pepper to taste.
  
  
  
  
  Bake for 15 minutes and/or until edges are golden brown.
  
  
  
  Enjoy as is, add salsa, or chopped vegetables as a topping. This delicious dish is good freshly made, cold straight out of refrigerator as leftovers or reheated in toaster oven for 8-10min (can also use oven but due to preheating it will take more time).
  
  
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