Description
Tender rolls filled with savory sausage, fluffy eggs, and oozing cheddar cheese, perfect for a cozy breakfast gathering.
Ingredients
Scale
- 1 pound ground breakfast sausage, cooked and drained
- 10 large eggs, scrambled
- 2 cups shredded cheddar cheese
- 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Chopped parsley or green onions, for garnish
Instructions
- Cook the sausage in a skillet over medium heat until browned and crumbly, then set aside to cool.
- Scramble the eggs in a separate pan, seasoning them gently with salt and pepper before they finish cooking.
- On a floured surface, unroll the crescent dough. Spread the scrambled eggs evenly over the dough, then layer the cooked sausage and shredded cheese.
- Carefully roll the dough into a log, slice it into 1-inch rounds, and place in a greased baking dish, cut side up.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown.
- While the rolls bake, prepare the cheese sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk to create a smooth mixture. Add cheese and stir until melted into a creamy sauce.
- Once the rolls are done, ladle the cheese sauce over them and sprinkle with parsley or green onions. Serve warm.
Notes
For extra flavor, try adding smoked paprika to the sausage while cooking. You can also swap cheddar for pepper jack for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 240mg