Breakfast Crescent Pockets


  • 1 tube (8 ounces) crescent rolls or sheets
  • 3 eggs
  • 4 precooked breakfast sausage links
  • 1/2 cup shredded cheese


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking pad.
  2. Separate the crescent rolls or sheets into 4 equal rectangles and place on the prepared baking sheet, stretching each one out slightly and pinching any large perforations.
  3. In a skillet, scramble the eggs over medium heat until done, and season as preferred.
  4. Place one-fourth of the scrambled eggs on one side of each crescent rectangle.
  5. Slice the sausage links and place them evenly (one link per rectangle) on top of the eggs.
  6. Add about 2 tablespoons of cheese on top of the sausage and eggs.
  7. Take the opposite end of the crescent piece and fold it over the filling, pinching and sealing the edges; repeat with the remaining pockets.
  8. Place the breakfast pockets in the oven and bake for about 12-15 minutes or until the crescent dough is golden brown.
  9. Remove from the oven and allow to cool a couple minutes before serving.

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