Breakfast Crescent Rolls (Print Version)
# Ingredients:
→ Main ingredients
01 -
5 large eggs
02 -
Salt and pepper to taste
03 -
8 oz tube refrigerated crescent roll dough
04 -
8 fully cooked breakfast sausage links
05 -
4 slices American cheese
# Instructions:
01 -
Preheat oven to 350°F. Beat eggs in a small bowl and set aside 2 tablespoons for brushing on tops later. Season the remaining eggs with salt and pepper.
02 -
Cook the seasoned eggs in a skillet, scrambling them until just set. Remove from heat and let cool slightly.
03 -
Unroll the crescent roll dough on your work surface and separate into 8 triangular pieces.
04 -
Cut each cheese slice in half and place one half on each dough triangle. Top with a spoonful of scrambled eggs and one sausage link.
05 -
Starting from the wide end, loosely roll up each crescent roll around the filling. Place seam-side down on an ungreased baking sheet.
06 -
Brush the tops with the reserved beaten egg and sprinkle with freshly ground black pepper. Bake for 15-18 minutes until golden brown.
# Notes:
01 -
These are perfect for meal prep - you can make them ahead and freeze, then reheat when ready to eat.
02 -
Don't overfill the crescents or they'll be hard to roll and may burst open during baking.
03 -
Let the scrambled eggs cool slightly before adding to prevent the cheese from melting too early.
04 -
Store leftovers in the fridge for up to 3 days and reheat in the microwave or oven.