Egg And Sausage Breakfast Rolls Food

EGG AND SAUSAGE BREAKFAST ROLLS

Steps:

• Add the olive oil and ground sausage to a large skillet and fry over medium heat just until the sausage is no longer pink.
• Stir in the onions and red peppers and continue to cook until the onions are translucent - about 5 minutes.
• Remove the skillet from the heat and allow the sausage and onion mixture to cool completely.
• In the meantime, preheat the oven to 350 degrees and line a large baking sheet with aluminum foil.
• With a sharp knife, cut a hole into the top of the bread, being careful not to puncture the bottom or the sides. Keep the crust intact. With your fingers, remove the soft bread inside to create a deep well. Set aside.
• Whisk together the eggs, milk, green onion, salt, pepper, and one cup of the cheddar cheese. Make sure the sausage and onion mixture has cooled. Add it to the egg mixture and stir to combine.
• Place the hollowed out bread rolls onto the prepared baking sheet and pour the egg and sausage mixture into the rolls, filling 3/4 full.
• Bake for 25 minutes. Remove from oven and evenly distribute the remaining half cup of cheddar cheese over the bread rolls. Place them back into your oven for another 10 minutes.
• If you notice that the bread is getting too brown, you can cover them with aluminum foil to prevent further browning.
• Plate and garnish with more finely sliced green onions. Serve with fruit salad.

SAUSAGE EGG ROLLS

Steps:

• In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine the coleslaw, pepper and salt; stir in sausage mixture. , Place 1/4 cupful of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat, In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

BREAKFAST EGG ROLLS

Steps:

• Brown and drain sausage, set aside.
• In a bowl, whisk eggs, milk, chiles, green pepper, onion.
• Scramble mixture, and mix into sausage.
• Place mixture into eggroll wrapper, top with cheese, roll, seal the edges of the wrappers with water.
• Heat oil medium-hi heat, fry until golden brown.
• Serve.

CHEESY BREAKFAST EGG ROLLS

Steps:

• In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

BREAKFAST SAUSAGE ROLLS

Steps:

• Allow dough to rise until nearly doubled.
• Cook and crumble sausage. Add mushrooms and onions.
• Cook and stir until sausage is brown and vegetables are tender.
• Drain and cool.
• Beat 1 egg and set aside. Add to sausage mixture 2 eggs, cheese and seasonings.
• Roll each loaf of dough into a 16x12 inch rectangle. Spread each loaf with 1/2 sausage mixture, to within 1 inch of edges.
• Roll up, starting at narrow end, seal edges.
• Place on greased baking sheet. Bake at 350'F for 25 minutes; brush with beaten egg.
• Bake at 5-10 minutes longer or until golden brown.
• Serve warm.

SAUSAGE & CRESCENT ROLL CASSEROLE

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.

SAUSAGE BREAKFAST ROLLS

Steps:

• Cook sausage and drain. Let cool and mix with cream cheese. Put 3-4 tablespoons full of sausage and cream cheese mixture into each cresent roll. Roll cresent roll as usual and bake for 15 minutes or until golden brown on top. Any leftover mixture will store in frige or freezer for next batch.