When I taught an early morning new-testament class, the students took turns bringing food in on Fridays. One student got assigned breakfast more often than the others because this is what is mom brought.
These days it is a favorite around here with the kids, and is a fun option for a family breakfast, brunch or even dinner.
2 cans crescent rolls
8-12 eggs (based on how eggy you like it)
1 c. crumbled bacon, sausage, or diced ham, (cooked)
1 c. shredded cheddar cheese.
(you could also add sauteed onions, mushrooms, etc, if you like)
1. Unroll crescent rolls on baking sheet or stone, press together and roll out lightly to form one large crust. Bake at 375 for about 10 minutes.
2. Scramble eggs until just soft set, so they will finish cooking in the oven.
3. Spread eggs onto crust. Add bacon, sausage, or ham. Sprinkle all over with cheese. Return to oven for about 3 minutes or until cheese is melted and eggs are set.