Crescent Roll Breakfast Recipes

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BREAKFAST CRESCENT RING



Breakfast Crescent Ring image

The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

16 frozen potato tots
1/2 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
6 strips bacon, cut into 1/2-inch-wide pieces
6 ounces pork breakfast sausage, removed from casings and chopped
Nonstick cooking spray, for greasing the pan
2 ounces American cheese, grated
1/2 cup grated white Cheddar (about 2 ounces)
Maple syrup, ketchup, hot sauce or white gravy, for dipping, optional

Steps:

  • Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
  • Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
  • Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
  • Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
  • Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

CRESCENT ROLL BREAKFAST CASSEROLE



Crescent Roll Breakfast Casserole image

This casserole makes a great on-the-go breakfast. Just cut into squares and serve them hot or cold. They're also good packed for lunch or for a mid-day snack.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package bulk pork sausage
½ (8 ounce) package Neufchatel cheese, softened
1 (8 ounce) package refrigerated crescent rolls
1 cup sharp Cheddar cheese, shredded
salt and freshly ground black pepper to taste (optional)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
  • Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

Nutrition Facts : Calories 575.7 calories, Carbohydrate 23.7 g, Cholesterol 89.9 mg, Fat 42.1 g, Protein 23 g, SaturatedFat 18.6 g, Sodium 1270.5 mg, Sugar 4.5 g

CRESCENT ROLL BREAKFAST CASSEROLE



Crescent Roll Breakfast Casserole image

I got this recipe from having a Pampered Chef party and it was enclosed with my purchase of the Deep Dish Baker. I've made this many times and it's easy and quick and can even be made for supper.

Provided by CoffeeB

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 ounce) can crescent rolls
1 (8 ounce) package brown and serve sausages
2 cups monterey jack cheese, shredded
4 eggs, slightly beaten
3/4 cup milk
2 tablespoons chopped green peppers
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Steps:

  • Preheat oven to 400 degrees.
  • Separate crescent dough into 2 large rectangles.
  • Place in an ungreased deep dish baker.
  • Press over the bottom and half way up the sides to form a crust.
  • Seal perforations.
  • Slice sausages and arrange over crust.
  • Sprinkle with cheese.
  • Combine the remaining ingredients and pour over the cheese.
  • Bake 20-25 minutes until golden brown.

SAUSAGE & CRESCENT ROLL CASSEROLE



Sausage & Crescent Roll Casserole image

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. -Melody Craft, Conroe, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 283 calories, Fat 19g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 662mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

CRESCENT ROLL BREAKFAST



Crescent Roll Breakfast image

This can also be a great make ahead by assembling, refrigerating overnight and baking in the morning.

Provided by Marie

Categories     Breakfast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) can refrigerated crescent dinner rolls
1 lb sausage, cooked well and drained
6 eggs, beaten
1 cup milk
salt and black pepper
2 1/2 cups shredded monterey jack cheese
3 tablespoons chopped green peppers

Steps:

  • Unroll crescent rolls and press together to cover bottom of 9x13 pan; seal perforations.
  • Crumble cooked sausage evenly over crescent rolls.
  • Beat together eggs, milk, salt and pepper.
  • Stir in cheese and green pepper.
  • Pour over sausage.
  • Bake at 425° for 20 to 25 minutes until browned.

Nutrition Facts : Calories 475.6, Fat 33.6, SaturatedFat 14.6, Cholesterol 241.4, Sodium 927.9, Carbohydrate 18.2, Fiber 1.1, Sugar 1.8, Protein 23.9

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