Sausage Egg And Cheese Breakfast Rolls
July 24, 2019
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These sausage egg and cheese breakfast rolls are best for a quick, on-the-pass breakfast. Make ahead of time, freeze, then reheat while geared up!
They can all be made and baked ahead of time. Flash freeze them first on a baking tray. Then package nicely (for freezer protection.) When ready to consume, really reheat inside the microwave. These are extraordinary for breakfast at the go. Hand it on your kiddo as they head out to the bus or in the automobile at the way to school.
INGREDIENTS :
- 5 eggs
- salt and pepper to taste
- 8 fully cooked breakfast sausage links
- 4 slices American cheese
- 1 (8 oz) tube refrigerated crescent rolls
INSTRUCTIONS :
- Heat oven to 350°F. In small bowl, beat eggs.
- Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
- Scramble remaining eggs (adding salt and pepper, to taste)
- Unroll dough onto work surface; separate into 8 triangles.
- Cut cheese slices in half; place 1 half on each triangle.
- Top each with spoonful of scrambled eggs and 1 sausage link.
- Loosely roll up triangles as directed on can
- Place rolls on ungreased cookie sheet.
- Brush reserved beaten egg on top of each crescent.
- Sprinkle freshly ground black pepper over each.
- Bake 15 to 18 minutes or until golden brown.
- Rolls can be frozen then reheated in the microwave for about one minute.
- Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw
