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!
- 5 Eggland’s Best eggs
- 1 tube (8 oz) refrigerated crescent rolls
- 8 fully cooked breakfast sausage links
- salt and pepper to taste
- 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.