Sausage Egg and Cheese Crescent Roll Ups
Soft scrambled eggs, savory sausage links, and melted cheddar rolled in golden crescent dough.
Equipment
- Nonstick skillet
- Baking sheet
- Pastry brush
Ingredients
Main Ingredients
- 5 large eggs beaten, 2 tablespoons reserved for brushing
- 1 can refrigerated crescent dinner rolls 8 ounce can, 8 triangles
- 8 fully cooked breakfast sausage links
- 4 slices cheddar cheese cut in half
- ⅛ tsp black pepper
- 1 tsp butter for the skillet
Instructions
Cooking
- Cook the sausage. Heat the oven to 350 degrees F. Warm the links in a skillet for 3 to 4 minutes, or brown raw links until they reach 160 degrees F.
- Scramble the eggs. Reserve 2 tablespoons of the beaten eggs, then cook the rest in butter over medium low heat for 2 to 3 minutes until just set.
- Fill the dough. Separate the crescent dough into 8 triangles, then layer half a cheese slice, a spoonful of eggs, and one link on each.
- Roll and brush. Roll each triangle loosely from the wide end, place on a baking sheet, brush with the reserved egg, and add pepper.
- Bake. Bake for 15 to 18 minutes until deep golden brown, then cool 5 minutes before serving.
Notes
Substitutions: Use Colby or Swiss in place of cheddar, or crumbled cooked sausage in place of links.
Tips: Keep the dough cold and cook raw sausage to 160 degrees F first.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.