Sausage and Egg Breakfast Rolls
from Jo Cooks

Name: Sausage and Egg Breakfast Rolls
Prep time: 15M
Cook time: 20M
Total time: 35M
Ingredients: 5 eggs; 1 tsp butter; 8 turkey breakfast sausages, fully cooked; 2 tbsp all-purpose flour; 1 can of 8 Pillsbury crescent rolls (8 oz), refrigerated; 2 oz cheddar cheese, shredded; 1 egg beaten for egg wash; salt and pepper to taste

You need 8 Ingredients

salt and pepper to taste

1 egg beaten for egg wash

2 oz cheddar cheese, shredded

1 can of 8 Pillsbury crescent rolls (8 oz), refrigerated

2 tbsp all-purpose flour

8 turkey breakfast sausages, fully cooked

1 tsp butter

5 eggs

Showing 3 out of 6 Steps

Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seems if necessary.
Beat the 5 eggs in a bow. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.

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Jo Cooks

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

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