My family loved me for this. I surprised them with a crescent roll breakfast this week, and you should’ve seen their faces. These are not only super cute, but they are delicious and so easy to make. We’ve had breakfast with crescent rolls before, but not like this.
These stuffed crescent rolls are way too good not to try them. I made them with sausage, scrambled eggs, and cheese this time, but I want to try different breakfasts with crescent rolls. The ideas that come into my mind are endless. Bacon, veggie omelet, ham, and cheese, you name it!
How Can I Make This Ahead Of Time?
You can make the rolls the night before and refrigerate them, covered with plastic wrap, until you bake them the next day. You can also freeze them for up to 4 months.
If you choose to freeze them, place them in a baking sheet or plate inside the freezer for about an hour. Once they are slightly hard, you can place them in a freezer bag. This way, they won’t stick together, and you can thaw one at a time.
How To Store Them?
If you have any leftovers, place them in an airtight container and into the fridge for up to 4 days. If you choose to freeze them, place them in a freezer bag and freeze for up to 6 months.
To reheat, I have found the best way is to reheat them in the toaster oven until hot.
- ½ tablespoon of butter
- ¼ cup onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- 5 eggs, beaten (reserve about 2 tablespoons for brushing the crescent rolls)
- Salt and pepper to taste
- 8 sausage links, cooked
- 4 slices American cheese
- 1- 8 oz can refrigerated crescent rolls
- Preheat the oven to 350 F. In a medium-sized skillet over medium heat, melt the butter and saute the onion and bell pepper until tender. Season with salt and pepper. Add the beaten eggs and scramble them.
- Unroll the crescent dough and divide it into 8 triangles. In the top part of each triangle, add ½ slice of American cheese, about a tablespoon of scrambled eggs, and one sausage link. Roll them towards the pointy end of the triangle. Don’t roll them too tightly
- Place all rolls in a parchment paper-lined baking sheet and brush with reserved beaten egg. Cook for 15-18 mins until cooked and brown.