Crescent Breakfast Wraps (Printable Version)
Golden crescent rolls stuffed with fluffy eggs, melted cheese, and sausage. Ideal for busy mornings or prepping meals ahead.
# Ingredients:
→ Main ingredients
01 -
8 pre-cooked breakfast sausage links
02 -
4 slices of American cheese
03 -
5 big eggs
04 -
8 oz can of refrigerated crescent rolls
05 -
Salt and black pepper (add to taste)
# Steps:
01 -
Get your oven going at 350°F. Crack the eggs into a small mixing bowl, whisk them, and pull out 2 tablespoons for brushing over later. Sprinkle some salt and pepper into the rest.
02 -
Toss the seasoned eggs into a skillet and cook gently until just set, stirring as you go. Take the pan off the heat and let it cool down a bit.
03 -
Roll the dough out on your counter and break it into 8 triangles.
04 -
Slice the cheese in half and place one piece on each triangle. Scoop a bit of scrambled eggs and add one sausage link on top of each.
05 -
Start rolling up each triangle from the wider end and close it up around the filling. Lay them seam-side down on a baking tray (no need to grease).
06 -
Brush the tops with the reserved egg, sprinkle on some fresh pepper, and bake for 15-18 minutes until beautifully golden.
# Notes:
01 -
Freeze these for easy meal prep. Just reheat when you’re good to eat.
02 -
Don’t overpack them—too full and they’re tricky to roll without splitting.
03 -
Cool off the scrambled eggs a bit first so the cheese doesn’t melt too soon.
04 -
Leftovers? Keep them in the fridge (3 days max) and rewarm in a microwave or oven.