Description
Warm, savory rolls filled with seasoned sausage, soft scrambled eggs, and melty cheese, perfect for busy mornings.
Ingredients
Scale
- 1 pound breakfast sausage
- 6 large eggs
- 1 cup shredded cheese (cheddar or similar)
- 1 package refrigerated crescent roll dough
- Salt and pepper to taste
- Chopped green onions (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the crescent dough and separate it into triangles, arranging them on a clean work surface.
- In a bowl, whisk the 6 eggs with a pinch of salt and pepper until smooth. Set aside the cheese and chopped green onions if using.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small pieces as it cooks. Remove excess fat by draining or blotting with a paper towel. Using the same skillet, add the whisked eggs and scramble until just set. Combine the scrambled eggs with the cooked sausage and stir in the shredded cheese off the heat so it melts into the mix.
- Place a spoonful of the sausage and egg mixture at the wide end of each crescent triangle. Roll each triangle toward the point, sealing the edge gently. Place rolls seam-side down on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, until the crescents are puffed and golden brown. Optionally sprinkle with chopped green onions before serving.
Notes
To prevent soggy rolls, use lean breakfast sausage and drain excess fat. Don’t overcook the eggs for a moist filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 350mg