Sausage Egg Cheese Crescent Roll (Print Version)
# Ingredients:
01 -
8 breakfast sausage links
02 -
1 can refrigerated crescent roll dough
03 -
4 eggs whisked, reserve 1 tablespoon
04 -
1/4 teaspoon salt
05 -
1/8 teaspoon pepper
06 -
1 tablespoon fresh chives, thinly sliced
07 -
1 teaspoon milk
08 -
1 tablespoon butter
09 -
1-1/2 cups shredded cheese (pepper jack and cheddar used)
10 -
Parmesan cheese (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Heat a skillet on medium heat. Cook the sausage links for 10–12 minutes, then remove them to a paper towel to drain.
03 -
In a small bowl, whisk together 4 eggs and 1 teaspoon of milk until well combined.
04 -
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the whisked eggs and stir with a spatula until the eggs are almost fully set. Sprinkle with salt, pepper, and chives. Remove from heat.
05 -
Open the crescent roll dough and lay each piece flat on a baking sheet. Add one sausage link, 1 tablespoon of scrambled egg, and a large pinch of shredded cheese to each piece of dough. Roll the dough up around the filling, tucking in the edges to seal.
06 -
Brush the reserved tablespoon of egg over the tops of the rolls. Sprinkle with Parmesan cheese if desired.
07 -
Bake in the preheated oven for 18–20 minutes or until golden brown.
# Notes:
01 -
You can substitute sausage links with cooked bacon or ham.
02 -
Avoid using crescent dough sheets; opt for perforated crescent roll dough.
03 -
Using precooked breakfast sausage links can save time.
04 -
A mixture of pepper jack and cheddar cheese is recommended, but any preferred cheese can be used.