Ingredients
- 5 eggs
- 1 tbsp butter
- 8 oz Pillsbury™ refrigerated crescent dinner rolls
- 8 chicken sausage links, cooked
- 4 slices Cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, beat the eggs. Reserve 2 tablespoons of the beaten egg for brushing on top of the crescent rolls.
- In a pan over medium heat, melt the butter. Pour in the remaining eggs and cook, stirring occasionally, until the eggs are set and no longer runny. Season with salt and pepper.
- Unroll the crescent dough onto a work surface and separate it into 8 triangles. Cut the cheese slices in half and place 1 half on each triangle.
- Top each triangle with a spoonful of scrambled eggs and 1 chicken sausage link.
- Loosely roll up the triangles as directed on the package. Place the roll-ups on an ungreased cookie sheet.
- Brush the reserved beaten egg on top of each roll-up. Sprinkle with salt and pepper.
- Bake for 15 to 18 minutes, or until the rolls are golden brown and cooked through.
Notes
- Ensure the sausage is fully cooked before adding it to the roll-ups.
- For a more savory flavor, consider adding herbs or spices to the scrambled eggs.
- Store leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking, Pan-cooking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 roll-up
- Calories: 247 kcal
- Sugar: 1g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
