Speedy Sausage & Egg Breakfast Rolls: Your Morning Time-Saver

👩‍🍳 Instructions

1. 1

   In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up with a spoon, until no pink remains (about 5-7 minutes). Drain any excess grease and set aside in a medium bowl.
2. 2

   In another bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined. Pour the egg mixture into the same skillet (over medium-low heat) and cook, stirring gently, until the eggs are just set but still moist. Remove from heat immediately.
3. 3

   Add the cooked scrambled eggs to the bowl with the sausage. Stir in the shredded cheddar cheese, mixing gently to combine all ingredients evenly.
4. 4

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the crescent roll dough onto the prepared baking sheet, pressing together any seams to form a single rectangle.
5. 5

   Spoon the sausage, egg, and cheese mixture evenly over the entire surface of the dough, leaving a small border around the edges.
6. 6

   Starting from one long side, carefully roll up the dough tightly into a log. Pinch the seams to seal the roll completely.
7. 7

   Using a sharp knife, slice the roll into 8-10 equal pieces. Arrange the slices cut-side up on the baking sheet, leaving a little space between each.
8. 8

   Bake for 18-22 minutes, or until the rolls are golden brown and puffed. Remove from oven and let cool for a few minutes before serving. Garnish with fresh chives or green onions, if desired.