The Scoop
A butter crescent dough hugs a mixture of eggs, sausage, and melted cheese to make slow weekend mornings or big life moments feel even bigger.
This is not a basic breakfast.
It’s more like a "we actually made it through the chaos" kind of meal.
A butter crescent dough hugs a mixture of eggs, sausage, and melted cheese to make slow weekend mornings or big life moments feel even bigger.
Ingredients
- 7 eggs, divided
- 4 ounces cream cheese
- 1 (12-ounce) can crescent rolls
- cheddar cheese, to taste
- sausage, to taste, cooked and crumbled
- bacon, to taste, cooked and crumbled
- spinach, to taste
- feta cheese, to taste, crumbled
- ham, to taste, cooked and diced
Directions
- Preheat the oven to 375 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In a large bowl, add 6 of the eggs and whisk to combine.
- In a large skillet over medium heat, add the beaten eggs and cook, stirring constantly with a spatula to scramble, until they are almost set.
- Add the cream cheese to the scrambled eggs and cook, stirring constantly, until the cream cheese has melted.
- Roll out the crescent roll dough and pinch all the seams together.
- Use a knife to cut 1-inch-long horizontal strips on the left and right edges of the crescent dough, leaving the middle section intact for the filling.
- Add the scrambled egg mixture, the cheddar cheese, the sausage, the bacon, the spinach, the feta cheese, and the ham to the middle section of the crescent dough.
- Pull the dough strips, one from each side, over the filling mixture and pinch in the center to combine. Some of the filling will show through.
- In a small bowl, whisk the remaining egg.
- Use a pastry brush to coat the crescent bake all over with the egg wash.
- Bake the crescent bake until it is heated through, the cheese has melted, and the top is golden-brown, about 12-15 minutes.
- Transfer the baking sheet to a wire rack and let the crescent bake sit, about 5 minutes.
- Slice and serve warm.
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