1 - 8 oz. can refrigerated crescent rolls
1 cup sliced fresh mushrooms
1 green pepper, chopped
1 onion, chopped
2 tablespoons butter or margarine
1 dozen egg
1 cup diced ham
1 1/2 cups grated cheddar cheese

Preheat oven to 375. Separate crescent roll dough into 2 large rectangles. Place dough in un-greased baker. Press over bottom and half way up sides to form crust. Sauté your choice of optional vegetables in butter. Set aside. Lightly beat eggs.  Cook and scramble in additional butter to desired consistency.  Place cooked scrambled eggs in unbaked crust. Layer sautéed vegetables and ham over eggs. Sprinkle grated cheddar cheese over all. Bake for 15 - 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges and serve warm.