Hearty Sausage & Egg Rolls (Printable Page)

# What You Need:

→ Dough

01 - 1 can refrigerated crescent roll dough (8-count)

→ Protein

02 - 4 breakfast sausage links, cooked and halved
03 - 4 large eggs
04 - 1/2 cup shredded cheddar cheese

→ Dairy

05 - 1/4 cup milk
06 - 1 tablespoon butter, for scrambling eggs
07 - 1 tablespoon butter, melted, for brushing

→ Seasonings

08 - Salt and pepper to taste
09 - 1/4 teaspoon garlic powder
10 - 1/2 teaspoon dried parsley (optional)

# How to Make It:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Whisk eggs with milk, salt, and pepper, then scramble until just set. Remove from heat.
03 - Unroll crescent dough and separate into 8 triangles.
04 - Add a spoonful of scrambled eggs to each triangle, then top with cheese and half a sausage link.
05 - Roll up each triangle from the wide end to the tip, ensuring filling is completely enclosed.
06 - Place rolls on the prepared baking sheet, leaving space between each.
07 - Combine melted butter with garlic powder and parsley, then brush mixture over the tops of each roll.
08 - Bake for 12-15 minutes or until golden brown.
09 - Allow to cool slightly before serving warm. Optionally serve with salsa, hot sauce, or ketchup.

# Helpful Tips:

01 - These breakfast rolls can be prepared ahead and refrigerated overnight before baking.
02 - For crispier rolls, lightly spray with cooking oil before baking.

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