Bacon 'n Eggs Crescent Sandwich
1 8-oz package refrigerated crescent rolls
1 tablespoon chopped onion
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375F.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.
Bake for 30-35 minutes or until golden brown and filling is set.
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