Description
Flaky and savory breakfast roll-ups filled with scrambled eggs, sausage, and cheese, perfect for busy mornings.
Ingredients
- 5 large eggs
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 8 sausage links (fully cooked or cook first if raw)
- 4 slices Cheddar cheese, halved (or use 8 small cheese squares)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and set out a baking sheet.
- Crack the eggs into a bowl and whisk until smooth. Reserve 2 tablespoons of the beaten egg for brushing the tops later.
- Pour the remaining egg into a skillet over medium heat. Stir frequently and cook just until soft curds form and the eggs are barely set. Season with salt and pepper.
- Unroll the crescent dough and separate it into 8 triangles.
- Place ½ slice of Cheddar onto each triangle near the wide end.
- Spoon a small mound of scrambled eggs on top of the cheese, then set 1 sausage link on top.
- Starting at the wide end, roll the dough toward the point and tuck the sides slightly as you roll. Place seam-side down on the baking sheet.
- Brush the tops with the reserved beaten egg and sprinkle with salt and pepper.
- Bake for 15–18 minutes, until deeply golden brown and cooked through.
- Let them cool for a couple minutes and enjoy warm.
Notes
For optimal results, avoid overcooking the eggs and keep fillings modest to prevent leaks.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American