Breakfast Crescent Roll

breakfast crecent roll

(Photo & Recipe by Lorinda Fleming)

1/2 lb. breakfast sausage
6 eggs, beaten
1 can diced green chiles
1/2 c. shredded cheese
2 cans crescent dough (croissants)

Brown sausage in large skillet.

Preheat oven to 375° & coat baking pan with cooking spray.

Add eggs & green chiles to browned sausage. Cook until eggs are done. Be sure to not over cook them.

Unroll crescent dough and put egg mixture onto the long side of the dough. Make a nice mound across. Top with 1/4 cup cheese.

Starting at the long end where mixture is, roll as tightly as you can. Pinch together seams and ends.

Place into preheated oven. Bake 7 minutes and rotate pan. Bake another 7 minutes or until a nice golden brown.

Remove from oven and allow to rest for a few moments before cutting into. Top with your favorite breakfast toppings.


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