Ingredients
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1 pound ground breakfast sausage, cooked and drained
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10 large eggs, scrambled
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2 cups shredded cheddar cheese
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1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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1 1/2 cups shredded cheddar cheese
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Salt and pepper, to taste
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Chopped parsley or green onions for garnish
Instructions
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In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up as it cooks. Drain excess grease and set aside.
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In a separate pan, scramble the eggs until just set. Season lightly with salt and pepper. Do not overcook, as they will finish cooking in the oven.
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On a lightly floured surface, unroll the crescent dough sheet. If using crescent rolls, press seams together to form one large sheet. Gently roll it out evenly.
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Spread scrambled eggs over the dough. Sprinkle with sausage, then top with shredded cheddar cheese.
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Starting from the long side, roll the dough into a log. Slice into 1-inch pieces and place cut side up in a greased baking dish or parchment-lined sheet pan. Leave space between each roll.
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Bake at 350°F (175°C) for 20–25 minutes, until golden brown and cooked through.
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While rolls bake, melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly until thickened. Stir in shredded cheddar cheese until smooth. Season with salt and pepper.
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Remove rolls from oven. Spoon warm cheese sauce over the top. Garnish with parsley or green onions. Serve immediately.
Notes
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Substitute turkey sausage, chicken sausage, or ground beef for variety.
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Vegetables like peppers, mushrooms, or spinach can be added for a colorful twist.
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Make ahead and refrigerate unbaked rolls overnight. Bake the next morning for fresh results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes