A satisfying breakfast doesn’t get much quicker and easier. Make ahead and grab one of these cheesy, savory stuffed rolls and be on your way. Mix and match fillings by adding scrambled eggs, leftover hash browns, sautéed red or green peppers or any of your favorites. Gorgeously Delish & Portable!
1/4 pound breakfast sausage, cooked and drained
3 strips of bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
2 tablespoons minced onion
1 tablespoon chopped fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
- Preheat oven to 375°. In a small bowl, combine sausage, bacon, cheeses, onion and parsley.
- Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
- Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. 4 servings.
Waffle Hash Browns
Scatter and fill hot waffle iron with frozen potato tots. No oil needed for the iron—allow the tots to do the work. Press the waffle lid over the top of your spuds. After about a minute, open the waffle iron to see how the hash browns are cooking. If you need to fill in any spaces add a few more tots to the bare spots. You’ll know your waffles are done when they are golden brown and crispy. Carefully place waffle onto a large plate. Allow to cool slightly before slicing into individual hash browns for your portable breakfast to go.