Sausage 'n Egg Crescents

Sausage 'n Egg Crescents

Breakfast is the most important meal of the day for my family. Some days I like to surprise them with these Sausage 'n Egg Crescents. Made with the finest ingredients, the links are rolled up in flaky, buttery crescent perfection. Crescent roll recipes haven't been this good.


  • 1 tablespoon butter or margarine
  • 1/4 cup green pepper, chopped
  • 2 tablespoons onion, chopped
  • 1/4 teaspoon pepper
  • 4 eggs, slightly beaten
  • 2 tablespoons sour cream
  • 1/8 teaspoon salt
  • 4 cooked sausage links, cut in 1/2 lengthwise
  • 2/3 cup Cheddar cheese, shredded
  • 1 can Pillsbury Crescent Dinner Rolls


  1. Preheat oven to 375 degrees F.
  2. In a large fry pan, melt butter or margarine. Saute green pepper, onion and pepper.
  3. Combine eggs, sour cream and salt; add to pan. Cook until eggs are barely set, stirring occasionally. Remove from heat.
  4. Separate dough into 8 triangles. To form one large triangle, overlap long sides of 2 triangles about 1/2 inch; press edge to seal.
  5. Divide egg mix into fourths; and place on widest triangle end. Add one fourth of the sausage; sprinkle with cheese. Roll loosely.
  6. Place pointed side down on ungreased cookie sheet. Bake 14 to 16 minutes or until golden.

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