Sausage Egg Breakfast Roll-Ups
Eight crescent parcels filled with cooked sausage and scrambled egg. A standard eight-triangle package makes four breakfast servings; shredded cheese is optional.
Ingredients
Main ingredients
- 1 8-ounce package refrigerated crescent dough eight triangles
- 2 links cooked sausage links, crumbled
- 2 large eggs to scramble
- shredded cheese optional, to taste
Instructions
- Heat the oven to 375°F, or the temperature on your dough package. Line a baking sheet. Beat and scramble the two eggs in a nonstick skillet over medium-low heat until set with no liquid remaining.
- Crumble the fully cooked sausage links and combine with the scrambled egg. Cool briefly. Unroll the crescent dough into eight triangles and share all the filling evenly across their broad ends; add a small pinch of optional cheese to each.
- Roll each triangle from wide end to point, keeping filling centered. Arrange point-side down on the prepared sheet with space between rolls.
- Bake 12–15 minutes or according to the dough package until golden and the thick seams are baked through. Let stand briefly and serve two rolls per portion. If using refrigerated pre-cooked filling, check the centers reach 165°F.
Notes
- Refrigerate cooked rolls within two hours and keep for three to four days.
- Reheat leftovers or chilled cooked filling to 165°F. Package baking instructions may differ.