More About This Recipe
Let’s have a little real talk, shall we?
Sausage and eggs. They’re fine. You can totally get down with plain old sausage and eggs a couple times per week. I won’t hold it against you.
It’s just... have you tried putting your sausage and eggs inside a big ol’ sheet of crescent dough? And maybe adding some pizzazz by way of chopped green chiles, taco seasoning, and fresh salsa? No?
Regular sausage and eggs isn’t looking so good now, is it? Let’s liven breakfast up, friends!
This is easy stuff. You’ll need a sheet of crescent dough, some eggs, some sausage, chopped green chiles, a little salsa and some good old cheddar. Not shown: milk and taco seasoning.
Scramble yourself some eggs. I like to leave them just a touch wetter than I normally would, because this is all getting popped in the oven. Nobody wants dry eggs! Be sure to stir in a little taco seasoning and green chiles when these are just about cooked through. So good!
Fry yourself some sausage.
Now, roll your sheet of crescent dough out on a parchment-lined baking sheet. Cut strips on either side of the dough, leaving about 3 inches of dough untouched in the center. Each strip should be about an inch wide.
Top that center strip with some egg. Sprinkle on the sausage. And don’t forget the cheese!
Fold the strips over the filling, alternating which side is on bottom—like you’re braiding hair, but with eggs and sausage involved.
Bake ‘er up. She’ll be golden and gorgeous.
I like to sprinkle a touch more cheese on the top and then spoon on some fresh salsa.
This is better than a boring breakfast of sausage patties and scrambled eggs, isn’t it? I knew it!