Scrambled Egg, Sausage, and Cheese Breakfast Pockets
Recipe type: Breakfast
Serves: 4
- 4 large eggs
- 1-16 oz roll of sausage
- 1 cup Colby Jack cheese
- 2 cans crescent rolls (16 rolls total)
- Spray oil
- pepper, to taste
- Cook sausage according to package instructions, set aside.
- Scramble the eggs and cook on the stove top until desired doneness, set aside.
- Place parchment paper on a flat surface and spray with cooking oil.
- Roll out the crescent rolls into 4-roll sections, a total of 4 flat dough surfaces.
- On the bottom half of each dough rectangle, layer scrambled eggs, sausage, and cheese.
- Fold top half over filling and crimp sides to secure and make a closed pocket.
- In a preheated 375ºF oven, bake on baking sheet for 11-15 minutes, just until golden brown.
- Eat immediately or store in the refrigerator in zipper bags.
- If making ahead, remove from bag and heat for 1-2 minutes in the microwave until heated entirely.
Recipe by SoFabFood at https://sofabfood.com/make-ahead-scrambled-egg-breakfast-pockets/
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