Ingredients:
For the Filling:
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½ lb breakfast sausage (pork, turkey, or plant-based), crumbled
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6 large eggs
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2 tbsp milk or cream
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Salt & pepper, to taste
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1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
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2 tbsp chopped green onions (optional)
For the Dough:
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1 can refrigerated crescent roll dough (or biscuit dough)
OR -
1 batch pizza dough or homemade roll dough
Optional Toppings:
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1 egg, beaten (for egg wash)
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Sesame seeds, everything bagel seasoning, or shredded cheese
👨🍳 Instructions:
1. Cook the sausage:
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In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess fat and set aside.
2. Scramble the eggs:
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In a bowl, whisk the eggs with milk, salt, and pepper.
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Cook in a non-stick skillet over low heat until just set (they’ll cook more in the oven). Let cool slightly.
3. Prepare the dough:
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If using crescent dough, separate into triangles or rectangles (pinch seams if needed).
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If using biscuit dough, flatten each round into a 4–5 inch circle.
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If using pizza dough, divide and roll into 6–8 pieces.
4. Assemble the rolls:
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Spoon some sausage, scrambled egg, and shredded cheese into the center of each dough piece.
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Add green onions if using.
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Fold and seal the dough over the filling, pinching edges to close completely.
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Place seam-side down on a parchment-lined baking sheet.
5. Bake:
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Preheat oven to 375°F (190°C).
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Brush each roll with beaten egg for a shiny golden finish.
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Sprinkle with sesame seeds or seasoning, if desired.
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Bake for 15–20 minutes, or until golden brown and cooked through.
6. Cool slightly and serve warm.
🔁 Variations:
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Use bacon or ham instead of sausage.
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Add sautéed peppers, spinach, or mushrooms for a veggie twist.
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Make it spicy with pepper jack cheese or a dash of hot sauce inside.
🧊 Storage & Reheat:
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Refrigerate leftovers for up to 3–4 days.
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Freeze individually for up to 2 months — reheat in oven or air fryer for a crispy finish.