Wednesday, September 10, 2014

How to Make Stuffed Breakfast Rolls

Breakfast for dinner, anyone?!


8 Breakfast sausages
5 Eggs
1 Can of crescent rolls (8 rolls)
4 Slices of cheese

First, scramble your eggs LEAVING 1 to 2 tablespoons of raw egg for later.

Cook your breakfast sausages (I prefer stove top over microwaving).

Now break your cheese slices in half.
Unroll the can of crescent rolls and separate (they are triangle shaped).
Lay the cheese on the roll. Place 1 sausage and 1 tablespoon (or more) of egg on roll. Roll up as if making a regular roll. Pull sides to make 'larger' and pull over to cover the ends. Doing this will keep the stuffing in.

Once stuffed and sealed turn over to help seal them during the cooking process.
Now take that left over raw egg and brush the tops of your rolls.
After they are glazed with the raw egg sprinkle with salt (I used Pink Himalayan).

Bake at 375 degrees for 15-18 minutes.


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