El Dorado Eggs

• 1 pkg. taco seasoning mix
• 1 large green pepper, cut in 1 x 1/4-inch strips
• 8 oz. mushrooms, drained
• 1 c. grated Cheddar cheese
• 1 c. sour cream
• 1 (1 lb.) can whole tomatoes
• 1 (8 oz.) pkg. refrigerator crescent rolls
• 8 eggs, beaten
• 1 tsp. salt
• scant pepper
• butter
• poppy seed

1. Use ovenproof skillet (approximately 2 to 3-quarts).
2. Combine taco seasoning mix, tomatoes, green peppers and mushrooms.
3. Cover and simmer 10 minutes.
4. Remove rolls from package and separate into 4 rectangles.
5. Sprinkle each rectangle with 1/4 of the cheese.
6. Roll up tightly, jellyroll fashion, and slice each roll into 3 sections.
7. Combine eggs, sour cream, salt and pepper. Remove tomato mixture from heat.
8. Carefully spoon egg mixture over it while it is still hot.
9. Place biscuit spirals on egg mixture and sprinkle each with poppy seed.
10. Dot each biscuit spiral with butter.
11. Bake at 350u0b0 for 30 to 60 minutes until biscuits are brown and egg mixture is firm.

taco seasoning mix, green pepper, mushrooms, cheddar cheese, sour cream, tomatoes, refrigerator crescent rolls, eggs, salt, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808864 (may not work)