Friday, January 7, 2011

Fast Friday -- Sausage & Egg Crescents

Awhile back I posted a breakfast idea that I got form Mommy's Kitchen -- Sausage Crescents. It was a quick and easy breakfast dish to have on hand to pop in the oven and cook up before school. Well, we have had them several times and at Thanksgiving we decided that they could be jazzed up some more and so that is what we did for our Christmas Morning Breakfast!

Sausage & Egg Crescents
Adapted from:

1 pound breakfast sausage, cooked & drained
1/2 pkg of cream cheese, soften
1 can of diced green chilis
6 scrambled eggs
2-3 cans of crescent rolls (save your Box Tops if you use Pillsbury Cresents)

Mix the warm sausage, cream cheese and scrambled eggs together (softly mix together) and then add in the green chilis. You can store this in the fridge until you are ready to use -- make ahead to save time in the mornings!

Open up your cresents rolls -- take two triangles and press together to make a rectangle. Place the rectangle into a muffin tin and spoon in your meat mixture. (If you are using the meat mixture that you made ahead, heat up prior to putting into your bread) Fold up the bread and make a popover.

Bake in a 350 oven for 12-18 minutes until golden brown. Serve up with fresh fruit, milk and juice.

If you have leftovers, you can heat in the microwave for 30-45 seconds or wrap in foil and heat in the oven until warm.

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