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Instructions
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
- Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently scrape them across the pan with a spatula, forming large, smooth curds. Continue cooking, tossing, lifting and folding the eggs, until thickened and no more liquid is visible. Keep away from heat.
- Sprinkle the flour over the work surface, then roll out the rising dough onto the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, pinching the seams first if necessary.
- Top each rectangle with a couple tablespoons of scrambled eggs, some cheddar cheese, and a sausage. Roll up the rectangle and place it on the prepared baking sheet. Repeat with the remaining ingredients.
- Brush each roll with beaten egg then sprinkle with a little salt and pepper.
- Bake for 15 minutes or until golden.
Grades
- You can use puff pastry instead of crescent dough.
- These can be frozen and reheated in the oven at 400F for 10-15 minutes.
- You can use any type of breakfast sausage you like.
- Please note that nutritional information is a rough estimate and can vary greatly depending on the products used.
Nutritional information
Calories: 201 kcal (10%) Carbohydrates: 13 g (4%) Protein: 8 g (16%) Fat: 12 g (18%) Saturated Fat: 5 g (31%) Cholesterol: 138 mg (46%) Sodium : 479 mg (21%) Potassium: 52 mg (1%) Sugar: 3 g (3%) Vitamin A: 265 IU (5%) Calcium: 74 mg (7%) Iron: 1.2 mg (7%)
Notice: Nutrition is automatically calculated for your convenience. Where relevant, we recommend using your own nutritional calculations.
