Make a quick, hearty, grab-and-go breakfast with delicious Egg Sausage Breakfast Crescent Rolls. Filled with egg, sausage, cheese, and peppers - these are a family favorite, for sure!
1-2largeTribelli Mini Peppers, any color, chopped (about 1/4 cup)
4eggs, scrambled
1/2cupfinely shredded Cheddar cheese**
1egg, beaten, if desired
1tablespooncracked black pepper, if desired
Instructions
Heat oven to 375°F.
Cube sausage links into small slices (I do this using kitchen shears). Chop the red pepper into small pieces. In a bowl, whisk the eggs, lightly salt and pepper, mix again.
Spray a skillet with nonstick cooking spray and heat over medium to high heat. Add the sausage and pepper, sauté, breaking up sausage with a spatula and cook until sausage is no longer pink.
Pour eggs into the pan with the sausage and pepper. Scramble eggs until fully cooked. Remove from heat.
Add the cheese to the eggs and mix.
Roll out crescents and add a generous portion of filling. Close edges of the crescent, roll up, pinch edges closed.
Place crescent rolls on a baking sheet. Brush tops and sides with beaten egg and sprinkle cracked black pepper on top.
Bake and 15-18 minutes, until golden.
Notes
*Can sub with 6 slices bacon, crisply cooked, crumbled**Any favorite cheese variety can be used.FREEZER OPTION: Freeze after rolls are baked and completely cooled. To reheat, allow rolls to thaw and then bake at 350ºF until fully heated (around 8 – 10 minutes).VEGETARIAN OPTION: To keep these rolls vegetarian-friendly, leave out the sausage.NUTRITIONAL INFORMATION: I used reduced fat crescent rolls and light cheese.