Breakfast Pockets

My husband is an eggaholic. He loves eggs for breakfast. However, he is married to someone who hates mornings...that'd be me. I had been eyeing this recipe to make egg and sausage pockets that you can freeze, but it was a super complicated looking recipe. I love using crescent rolls as a shortcut and that is precisely what I did.

We don't have a microwave - our 3rd one in 6 years needed an exorcism after it starting demon screeching and started on fire while I melted butter for a whopping 15 seconds, so we decided no more microwaves. I baked a frozen pocket for about 15 minutes at 350* to warm it up. Nick loves them and wants me to make more. I think he may have taken an extra for a battle one morning because he keeps saying that so-and-so loved them too - and that I need to make a huge batch. I think I may end up feeding the whole company at this rate :)

(Print)
What you need:

• 2 tubes crescent rolls
• 1 lb. sausage
• 1 tsp. minced onion
• 6 eggs
• 2 Tbsp. milk
• Salt and pepper
• 1/2 tsp. garlic
• Dash of cayenne
• Cheddar cheese

Directions:

Cook sausage, seasoned with onion, and drain. Return to pan.
Beat eggs with milk and salt, pepper, garlic, and cayenne.
Pour over top of sausage and stir until set.
Top with cheese and remove from heat. Let cool.

Roll out crescent rolls and seal the perforated edge to make little "squares" out of two triangles.
Place 1/3 cup sausage & egg mixture onto each square. Seal.

Bake at 350* for 15 to 20 minutes, until roll is golden brown.

Original Recipe

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