Ingredients
• 1 (8 oz) tube refrigerated crescent dough (8 triangles)
• ½ lb breakfast sausage (mild or spicy), cooked & crumbled
• 4 large eggs, scrambled & slightly underdone
• ¾ cup shredded sharp cheddar
• 1 tbsp butter, melted (for brushing)
• Optional: diced bell peppers, spinach, or hot sauce
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Unroll crescent dough without separating triangles—press seams together to form a rectangle. Cut into 8 rectangles (2×4 grid).
- On each, layer: 1 tbsp sausage, 1 tbsp eggs, 1 tbsp cheese, and extras (if using).
- Roll up tightly from short side; pinch seams to seal. Place seam-side down on sheet.
- Brush with melted butter. Bake 14–16 mins—until golden brown and puffed.
- Cool 3 mins before serving (filling is molten-hot!). Great warm or at room temp.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins, Servings: 8
Calories: 170, Net Carbs: 9g, Fats: 12g, Protein: 8g
✅ Lower-carb option: Use low-carb tortillas or keto crescent dough (fathead) — net carbs drop to ~3g each.