Description
Buttery crescent rolls filled with eggs, cheese, and breakfast meat, perfect for a quick, hearty brunch or morning meal with optional veggies and garnishes.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough
- 6 to 8 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or preferred)
- 1 cup cooked breakfast meat (sausage, bacon, or ham, chopped)
- Optional: diced bell peppers (onions, or spinach)
- Salt and freshly ground black pepper (to taste)
- Optional garnish: chopped parsley or green onions
Instructions
- Preheat the oven to 375°F and grease a baking sheet or line it with parchment paper.
- Whisk the eggs with salt and pepper in a bowl, then scramble over medium heat in a skillet until just set. Allow to cool slightly.
- Stir in cooked breakfast meat, shredded cheese, and any optional vegetables into the scrambled eggs.
- Unroll the crescent dough and separate into triangles. Spoon filling onto the wide end of each triangle and roll up tightly.
- Place the rolls on the prepared baking sheet and bake for 12 to 15 minutes until golden brown and puffed.
- Let cool slightly before serving. Garnish with chopped parsley or green onions if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg