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Creation: Sunday/Holiday brunch

I received this recipe years ago from a college friend’s wife after someone’s baby shower. It reminds me of a sausage, egg, and cheese breakfast sandwich from Burger King. It’s very easy to make and convenient to have available when you need a quick breakfast in the mornings.

I used to make it for my nieces on Christmas morning when they lived with me as kids, so they would have something handy and quick to eat before opening their Christmas presents.   You know it’s hard to hold kids back on Christmas morning!  All of my nieces are adults now, and parents themselves. I don’t know if they’ve ever made this for their kids or not, but I believe they’ve all made it before for themselves with their parents.
It’s also great to make on a Sunday night and enjoy a square or two each morning during the week so you don’t leave the house hungry before work.  If I remember to make it on a Sunday evening, it keeps me from stopping at Burger King on Monday morning.   🙂

A.  Kitchen Tools needed:

*Medium size cookie sheet

*Non-stick aluminum foil

*Pizza cutter or knife


B.  Ingredients:

*2 cans of crescent rolls  (depending on size of the cookie sheet pan, you’ll usually only need to use 1 and 1/2 cans)

*2 cups of shredded cheddar cheese

*1/2 lb. of cooked sausage or fully cooked sausage patties.  (I used to actually buy raw and cook the sausage first, but for convenience, I have switched to buying frozen sausage patties (fully cooked) and breaking them in small pieces instead. Tasted the same to me.  The funny thing is I usually buy patties and thought I grabbed patties at the grocery store, but when I went to make, I realized I had links.  So I just used what I had.)

*5 eggs, beaten with a little bit of milk (about 1/4 cup) in a separate bowl


C. Directions:

*Make sure the oven rack is in the center of the oven.    If the rack is too low, the bottom will burn and if the rack is too high, the bottom won’t cook through.

*Pre-heat oven – 350 degrees.

*Cover cookie sheet with the non-stick foil.

*Cover foil with 1 whole can plus 1/2 of the second can of crescent roll dough, making sure the dough goes to the edge of the cookie sheet.

*Cover the crescent roll dough with either the sausage you previously cooked, or the broken pieces of frozen (says “fully cooked” on the package) sausage patties/links, as little or as much as you want.

*Cover the sausage with the shredded cheddar cheese, again with as little or as much as you want.

*Beat the eggs in a separate bowl, then pour evenly over the cheese.

*Don’t let the egg mixture spill from the pan as you carefully place the cookie sheet on the center rack in the oven.

*Bake for 25-30 minutes.    Check it at 25 minutes to make sure it doesn’t burn.  If it doesn’t appear quite done, let it bake for another 3-5 minutes.  Remove from the oven when the edges/bottom are brown.  Let it cool for about 5 minutes before cutting into squares with a pizza cutter/knife.



Over the years I have shown everyone in my family how to make this.  I’ve made it for a brunch that I hosted and people wanted the recipe there.  I’ve also made it for co-workers at our potluck breakfast years ago, and they also wanted the recipe.   So people seem to like it, plus you can customize it to your family’s liking, adding veggies, a different cheese, a different meat, or even a meatless version.   Think of it as a big omelet and make it your favorite way.

—>  Quick.  Easy.  Tasty.  If you happen to try out the recipe, let me know how it turns out and add your picture in the comments. 🙂  Here are my pictures below.

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