Ingredients
Scale
For the Filling:
- 1 lb ground breakfast sausage (mild or spicy)
- 6 large eggs
- Salt and pepper (to taste)
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- Optional: ½ cup diced bell peppers or spinach
For the Rolls:
- 1 can (8-count) refrigerated crescent dough sheets (or regular crescent rolls)
Optional Garnishes:
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- Fresh parsley (chopped)
- Hot sauce or salsa
Instructions
1. Cook the Sausage:
- In a large skillet over medium heat, cook the ground sausage until browned and fully cooked.
- Drain any excess grease and set aside.
2. Prepare the Eggs:
- In the same skillet, scramble the eggs with a pinch of salt and pepper until soft and fluffy.
- If adding bell peppers or spinach, sauté them first before adding the eggs.
- Remove from heat and let cool slightly.
3. Assemble the Rolls:
- Preheat the oven to 375°F (190°C).
- Unroll the crescent dough and separate into rectangles (if using regular crescent rolls, press the perforations together).
- Evenly divide the sausage, scrambled eggs, and shredded cheese among the dough pieces.
- Roll each rectangle tightly, sealing the edges, and place seam-side down on a parchment-lined baking sheet.
4. Bake the Rolls:
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- Bake for 12–15 minutes, or until the rolls are golden brown and fully cooked.
- Let cool slightly before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 325°F (160°C) for 5–7 minutes or in the microwave for 30 seconds.
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- Freezing: Assemble the rolls and freeze unbaked; bake directly from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian