Breakfast is one of my favorite meals of the day, but unfortunately it’s a meal that is often rushed. It’s not easy to make indulgent pancakes, fluffy French toast or fresh quiche when you are trying to get to work and beat rush hour traffic. That’s why weekends are the perfect time to sleep in and slowly cook up a bountiful brunch.
Although I prefer sweet cinnamon rolls with obscene amounts of cream cheese icing, my fiance prefers something more savory. Since you can’t go wrong with crescent rolls, I combined a few aspects of our favorite dishes to create these sausage and egg breakfast rolls. They are a great alternative to sugary morning treats.
Savory Breakfast Rolls
- 1 can crescent rolls
- 1/2 pound ground sausage, fully cooked (we used maple flavored)
- 4 eggs
- 3/4 cup shredded cheese
- 1 Tbsp. butter, melted
- Cook sausage in a large skillet over medium-high heat, until completely done. Drain the grease and place cooked sausage on paper towel, then set aside.
- Scramble the eggs over medium heat, until fully cooked. Keep eggs in skillet and turn heat down to low until you’re ready to assemble the rolls.
- To assemble, unroll crescent roll dough on a cutting board. Pinch together the perforated seams to create one solid sheet of dough. Sprinkle the eggs, sausage and cheese evenly on top. Starting at the short end, roll the dough jelly roll-style until it creates a log of soon-to-be deliciousness. Brush roll with melted butter, then place in refrigerator to chill for about 20 minutes.
- Preheat oven to 375F. When the roll is firmed up, cut into six evenly sliced pieces. Place on lightly greased baking sheet, cut side up (or on its side, I tried both ways). Bake for 15 minutes and serve warm. Enjoy!