Ingredients – 8 Portions:
- – 5 eggs
- – 1 (220g) can refrigerated crescent dinner rolls
- – 8 fully cooked breakfast sausage links
- – 4 slices (sandwich-size) Cheddar cheese
- – Salt and pepper to taste
Heat oven to 170°C. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.