I’ve mentioned before that we love having breakfast for dinner and this recipe did not disappoint! It’s quick and easy to make especially if you have leftover breakfast sausage links…plus I usually have all of these ingredients in my kitchen. These were gobbled up in no time at all and Madeline as requesting to eat all the leftover sausage. She must be growing because she’s eating non-stop…oh to have that metabolism again and be as skinny as she is!
Once again we had a busy weekend! Madeline’s lacrosse season ended, she really enjoyed playing and really picked up how the game is played. I was hoping she would like it since she has been hesitant to play team sports. Cooper is feeling better and back to his naughty self! I can’t believe he’ll be turning two next week…really, where did the time go? We also spent the weekend finishing opening up our pool. I can’t wait to spend our weekend lounging around and just enjoying life. I was telling Ross last night that our quality of life has grown so much by moving to our new home in August. We are making new friends, spending much more quality time as a family and Madeline is making new friends…it’s really made a huge difference in our life.
1 can refrigerated crescent rolls
8 cooked breakfast sausage links
4 slices of cheese (whatever variety you want)
Preheat oven to 350 degrees. In a small bowl, beat the eggs together. Remove 2 tablespoons of the beaten eggs. Scramble the remaining eggs in a medium saute pan.
Unroll the roll and separate into 8 triangles. On each triangle, place a half of slice of cheese on each roll. Add a spoonful of scrambled eggs and one sausage link. Loosely roll up the dough around the fillings. Place on a baking sheet. Brush the beaten eggs on top of each roll and season with salt and pepper.
Bake for 15 to 18 minutes or until golden brown. Let set for a few minutes before serving so the cheese doesn’t completely ooze out. Enjoy!
Source: I Wash You Dry