Take-out Tuesday, Travelin’ Sausage Omelet Rolls

the Painted Apron

7 years ago

When family comes to the coast for a weekend visit, they leave early on Sunday to get home, unpack and be ready for school and work on Monday

We celebrated Easter and a birthday on Friday and Saturday,

and after an early egg hunt on Sunday {very serious business, egg hunts…}

I foil wrapped sausage, egg and cheese rolls for their ride home

I made the omelet stuffed rolls on Saturday morning, put the dish in the fridge overnight and popped them in the oven while everyone was packing up

You can use ready cooked sausage links to make this even faster, but I browned some links along with some sausage I was cooking for HHjr to use on a pizza later

After the sausage browns, wipe out the skillet with a paper towel and melt butter over medium low heat

Whisk 6 eggs with 3 T half and half and pour into warm skillet

Sprinkle top of eggs with finely grated cheese

Cook eggs gently, without stirring, until the omelet begins to set

Nudge the omelet gently around the edges using a spatula, and letting uncooked eggs run under omelet

Unroll dough and separate into 8 triangles or cut into 8 squares

Once omelet is soft set, firm on the bottom, but still a little loose on top, cut into 8 wedges or pieces, using a spatula

Season eggs with salt and pepper and top with a sausage link

Roll up and place seam side down in a greased baking dish, leave space for expansion while cooking

The uncooked rolls can be covered and refrigerated for up to 24 hours before baking

Bake rolls at 375 for 15-20 minutes, until dough has cooked through and turned golden

Travelin’ Sausage Omelet Rolls

Course Breakfast, Brunch

Cuisine American

Keyword breakfast in a crescent roll, breakfast to go, crescent roll dough, sausage egg and cheese roll, sausage omelet rolls

Prep Time 20

Cook Time 20

Servings 8

Ingredients

8 sausage links
1 crescent roll dough sheet or 1 can crescent rolls
6 eggs
3 Tablespoons milk cream, or half and half
2-3 oz. finely grated cheese
salt and pepper
1 Tablespoon butter

Instructions

Brown sausage in large skillet. Drain on paper towels.
Pour off sausage grease and wipe skillet with paper towel.
Melt butter over medium low heat. Beat eggs with cream and add to warm skillet.
Sprinkle eggs with cheese. Let eggs cook undisturbed for several minutes until they begin to set.
Gently nudge omelet with spatula around the edges, letting uncooked egg run under.
Once omelet is soft set, firm on the bottom but still a little loose on top, cut into 8 wedges or pieces, using spatula edge to cut.
Cut crescent sheet into 8 squares or separate crescent roll dough into 8 triangles.
Lift omelet pieces with spatula and and transfer to dough pieces. Season with salt and pepper.
Top each dough piece with 1 sausage link.
Carefully roll up and place seam side down in greased baking dish.
Can be refrigerated, covered, at this point, for up to 24 hours.
Bake rolls at 375 for 15-20 minutes, or until dough has cooked through and turned golden.
Top pieces of foil with a napkin or paper towel. Place roll or rolls on top and make foil into a package. The sausage rolls will stay warm for up to an hour for traveling.