Bacon 'n Eggs Crescent Sandwich

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
|Cook the bacon crisp; crumble. Heat oven to 375~. 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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