This is a sponsored conversation for Eggland’s Best eggs. All opinions and text are my own.
Breakfast on-the-go
We finally started back to school here in our part of Virginia. We are after Labor Day starters here. Not gonna lie – it’s been a challenge to get back into the swing of things. We’re all a little slow in the mornings right now and breakfast is usually an afterthought. I made a bunch of Freezer-Friendly Breakfast Burritos for a quick breakfast but I wanted something new to add into our morning breakfast-on-the-go routine. And boy, have I found it in these little bites of goodness!
Sausage, Egg and Cheese Breakfast Rolls
I am a savory breakfast person. Some people crave cereal or doughnuts. Not me. I want something savory and protein-packed that will give me some energy and help me from being hungry until lunchtime. And I want that same thing for my son. He’s growing a mile a minute. So he needs carbs and protein. Thanks to my favorite Eggland’s Best eggs, he not only gets protein but he gets a good dose of Omega-3 & Omega-6, DHA (good for brain development), as well as a great source of Vitamin D & E. You don’t get that with an ordinary egg because it is all about the special vegetarian feed the chickens eat. Better feed means a better egg! Let me show you how easy these are to make. And ya know what? They taste REALLY GOOD!
Ingredients:
5 Eggland’s Best eggs
salt & pepper, to taste
1 can (8 oz) refrigerated crescent rolls
8 fully cooked breakfast sausage links
4 slices American cheese
Directions:
Heat oven to 350°F. In small bowl, whisk Eggland’s Best eggs.
Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
Scramble remaining eggs (adding salt and pepper, to taste).
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle.
Top each with spoonful of scrambled eggs and 1 sausage link.
Loosely roll up triangles as directed on can.
Place rolls on greased cookie sheet.
Brush reserved beaten egg on top of each crescent.
Sprinkle freshly ground black pepper over each. Bake 15 to 18 minutes or until golden brown.
Rolls can be frozen then reheated in the microwave for about one minute.
Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.
Enjoy!
Make-Ahead Breakfast Bowls
- 5 Eggland’s Best eggs
- salt and pepper to taste
- 1 tube (8 oz) refrigerated crescent rolls
- 8 fully cooked breakfast sausage links
- 4 slices American cheese
- Heat oven to 350°F. In small bowl, beat eggs.
- Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
- Scramble remaining eggs (adding salt and pepper, to taste)
- Unroll dough onto work surface; separate into 8 triangles.
- Cut cheese slices in half; place 1 half on each triangle.
- Top each with spoonful of scrambled eggs and 1 sausage link.
- Loosely roll up triangles as directed on can
- Place rolls on ungreased cookie sheet.
- Brush reserved beaten egg on top of each crescent.
- Sprinkle freshly ground black pepper over each.
- Bake 15 to 18 minutes or until golden brown.
- Rolls can be frozen then reheated in the microwave for about one minute.
- Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.
This is such a great idea!
My 13-year-old son asked me to “make these all the time”. I didn’t put cheese on all of them. We aren’t big cheese- with-eggs lovers. Here’s the deal, I do not like to cook. I just do not have the patience for it. However since discovering your site, I have enjoyed trying new recipes. My son and husband thank you too 🙂 Keep up the awesome down-to-earth-real-food-on-a-plate recipe development please.
Hi, I did read anywhere that says how long they will last in the freezer
do you flash freeze these before bagging?
Hi Tammy! You could but I don’t think it’s necessary as long as you bag them in a single layer. If you need to stack them so you can fit a bunch into one bag, then flash freezing is useful. 🙂
The only problem is I do not see how to print them or save to a pdf
Hi Larry, if you look at the bottom of each recipe you will see a recipe in a printable format. Click on the “Print” button below the thumbnail photo.