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Sausage and Egg Crescent Roll Breakfast with flaky pastry and egg filling

Sausage and Egg Crescent Roll Breakfast

A hearty, easy-to-make breakfast that combines fluffy scrambled eggs, savory sausage, and melty cheese wrapped in warm, buttery crescent rolls.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Protein
  • 1 cup cooked sausage, crumbled You can use leftover sausage or switch to turkey sausage for a lighter option.
  • 4 large eggs Scrambled until fully cooked.
Baking
  • 1 package crescent rolls Unroll and use as a wrap for the filling.
Dairy
  • 1 cup shredded cheese (cheddar or your choice)
Seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, scramble the eggs until fully cooked; season with salt and pepper.
  3. Unroll the crescent rolls and place them on a baking sheet.
Assembly
  1. Spoon a mixture of cooked sausage and scrambled eggs into the center of each crescent roll.
  2. Top with shredded cheese.
  3. Roll up the crescent rolls, starting from the wide end, and pinch the edges to seal.
Baking
  1. Bake for 12-15 minutes or until golden brown.
  2. Let cool slightly before serving. Enjoy your hearty breakfast!

Notes

Serve alongside fresh fruit, crispy hash browns, or drizzle with hot sauce for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days.