Ingredients:

  • 8 oz cooked breakfast sausage
  • 4 large eggs
  • 1 tbsp whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 large egg
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Brown breakfast sausage in a skillet until fully cooked and drained.
  2. In a bowl, whisk 4 eggs with milk, salt, and pepper. Melt butter in a skillet over medium heat, pour in eggs, and stir gently. Remove from heat while eggs are still soft-set and slightly glistening.
  3. Unroll the crescent dough and separate it into 8 triangles.
  4. Place a pinch of shredded cheddar at the wide end of each triangle to act as glue.
  5. Top the cheese with a spoonful of scrambled eggs and one sausage link or a tablespoon of crumbles.
  6. Starting from the wide end, roll tightly toward the point, ensuring edges overlap slightly.
  7. Place rolls on a parchment-lined baking sheet and brush the tops generously with the beaten egg wash.
  8. Sprinkle the grated Parmesan cheese evenly over the tops.
  9. Bake at 375°F (190°C) for 12–15 minutes or until the pastry is a deep mahogany gold and the cheese is bubbling.