In the same skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into a bowl and beat them with a fork or whisk. Pour the beaten eggs into the skillet and scramble until cooked through, about 3-4 minutes. Season with salt and pepper to taste. Once the eggs are cooked, remove them from the heat and set aside.
Prepare the crescent rolls: Unroll the crescent roll dough on a flat surface and separate the dough into 8 triangles. If necessary, pinch the seams together to make sure the dough stays intact during baking.
Assemble the roll-ups: On each crescent dough triangle, place a small spoonful of scrambled eggs, followed by a spoonful of cooked sausage, and top with a generous sprinkle of shredded cheese. Be careful not to overfill the dough. Starting from the wide end, roll up each crescent triangle, sealing the edges to keep the filling inside.
Bake the roll-ups: Arrange the roll-ups on the prepared baking sheet, making sure they are spaced apart. Bake in the preheated oven for 10-12 minutes, or until the crescent dough is golden brown and fully cooked. The cheese should be melted and gooey inside, while the dough is crisp and flaky on the outside.
Serve: Remove the roll-ups from the oven and allow them to cool for a couple of minutes before serving. These Sausage Egg and Cheese Breakfast Roll-Ups are best enjoyed warm, with a side of salsa, hot sauce, or your favorite dipping sauce for extra flavor!
Notes
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