Cinnamon and honey sweetened bacon paired with smoky brussels sprouts and eggs on top of a crescent roll crust.
Preheat an oven to 350F and spray a pie dish with nonstick cooking spray.
Open the crescent rolls and arrange the triangles to fully cover the pie dish, going about 3/4 up the side. Be sure to press the dough together so there are no cracks. Set aside.
Microwave the frozen sprouts for 3 minutes before removing, draining, and halving with a knife.
Add the halved sprouts to a large pan over high heat. Cook until they begin to slightly char.
Add the bacon, honey, and spices, stirring well.
Add the sprouts and bacon mixture to the pie dish on top of the crescent roll crust.
Whisk the eggs and egg whites together before pouring over the top. Be sure to get the crust high enough up the sides of your pie dish or the eggs will spill over the edge and create a soggy bottom on your breakfast pie crust.
Bake for 12-15 minutes or until the crust's edges are golden brown and the eggs are fully cooked.