Servings
8
Prep Time
20 MIN
Cook Time
15-20 MIN
Ingredients
| 1 | can of crescent roll dough (8 rolls per can) |
| 8 | links of chicken or pork breakfast sausage (chicken used here) |
| 3 | eggs |
| 1 tsp. | heavy cream, milk or oat milk |
| 1 | pinch of salt |
| 3 | shakes of ground black pepper (or to taste) |
| ½ tbsp. | fresh chives, chopped (or 1 t dried chives) |
| ½ tbsp. | butter or margarine |
| 4 slices | Borden® Melts - American Cheese Slices |
| Cheese substitution options: | |
| Borden® 2% American | |
| Borden® Extra Sharp Cheddar Melts | |
| Borden® Pepper Jack Melts | |
| Borden® Lactose Free American | |
| Borden® Fat-Free American |
Steps
| 1 |
PREHEAT
oven to 350 degrees.
|
| 2 |
COOK
sausages over medium heat in a skillet until fully-cooked and nicely browned. Set aside to drain on a paper towel.
|
| 3 |
WHISK
the eggs together, reserving 1 tablespoon of egg for brushing onto the crescents, before they go into the oven. Pour the cream or milk into the remaining whisked eggs, and whisk, again, until cream/milk is fully incorporated.
|
| 4 |
MELT
the butter over medium heat in a small skillet, and scramble the remaining eggs. Season the eggs with salt and pepper, and sprinkle with chives. Remove from heat and set aside.
|
| 5 |
UNROLL AND SEPARATE
your crescent roll-ups from each other. Cut your cheese slices in half, diagonally, to form triangles. Put 1 slice of Borden cheese onto the crescent triangle. Next, put about a teaspoon of scrambled eggs and then a chicken sausage link on top of that.
|
| 6 |
ROLL UP
each crescent around the egg, cheese and sausage to form a nice, tight stuffed pastry roll. Brush each one with the egg wash that you saved from step 3 and sprinkle with your preferred topping(s). We suggest fresh herbs (like thyme), flaky sea salt or chili flakes.
|
| 7 |
PLACE
the crescent rolls on a standard cookie sheet or jelly roll pan, spacing them out evenly so that they can rise to bake without touching each other.
|
| 8 |
BAKE
for 15-20 minutes or until the dough is golden brown.
|
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