Ingredients
Scale
- 6 – 8 eggs
- 1/3 of a batch of sourdough crescent dough (recipe here) – or 1 can of crescent roll dough
- About 1 cup of shredded sharp cheddar cheese
- 4 slices back or 1/4 lb. breakfast sausage, cooked (or 4 slices bacon, cooked and crumbled
Instructions
- Preheat the oven to 350 F. Line a large baking sheet with silicon baking mat or spray with cooking spray.
- Scramble the eggs, adding salt & pepper to taste, but leave them slightly undercooked. (They’ll finish cooking in the oven.)
- If using homemade crescent rolls, roll out the dough into a large circle and cut into 8 – 12 triangles. Otherwise, take the crescent rolls out of their package.Arrange the triangles of dough in a star-shaped form, with the points facing out and the large sides in, overlapping the triangles as needed. You can use a small bowl in the center to help you place the dough.
- Sprinkle the inside of the ring with cheese, then pile on the meat and eggs in a circular form. Take the pointy edges of the dough and pull them inwards towards the center, tucking them underneath or as close as they will get.
- Bake at 350 F. for 15 – 25 minutes or until the rolls are nicely browned on top. Cut into slices and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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