Sausage and Egg Breakfast Rolls
It's what's for Breakfast
Sausage, eggs and crescent rolls. These came out delicious and they reheat nicely. Make extra and freeze for a quick breakfast!
1 tsp Circle B Ranch lard
4 Circle B Ranch Breakfast Sausage
2 tbsp. all-purpose flour
1 can of crescent rolls (I used Annie’s)
1 oz. cheddar cheese, shredded
1 egg, beaten for egg wash
Salt and pepper to taste
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat.
Beat all 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs, saving a little for egg wash. As the eggs begin to set, gently pull the eggs across the pan, using a spatula, forming large soft curds. Continue cooking, pulling, lifting, and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
Brush each roll with the egg wash, then sprinkle with some salt and pepper.
Bake for 15 minutes or until golden brown.