I.love.Breakfast. The best way to handle me when I’m in a bad mood is to throw some sausage and eggs my way. Boom. Problem solved. Egg-making is an art, I tell you. Not just anyone can make good eggs… you have to be special. There is this breakfast place near us that makes their eggs SO good…. that nothing else about the place matters. None of their dishes match, the waitstaff really doesn’t care about much of anything, and forget about customizing your meal in any way. But it doesn’t matter. My dad found GUM on the side of his plate once and didn’t even care (okay, true story… but one that I probably didn’t need to share)…
A few egg making tricks that I like to keep in mind for scrambling:
- Keep the heat on fairly low and don’t mix the eggs around too often, only a few little tosses and turns here and there to distribute the heat now and then.
- A few drops of half & half in your scrambled eggs with a sprinkling of cheese is heavenly. As are a few chives, if you’ve got ’em.
- Don’t overcook them, moist and soft are best, cooking too long makes them dry and tough.
How do YOU like your eggs?! Breakfast making secrets are always welcome 😉
- 5 eggs
- 1 (8 oz.) can crescent rolls
- 8 fully cooked breakfast sausage links
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Lightly coat a small frying pan with vegetable spray. Over medium low heat, crack open the eggs: **Save a few spoonful’s of egg in a side-cup to brush over the crescent rolls.** Scramble the rest of the eggs, adding salt and pepper to taste. Remove from heat.
- Separate the crescent rolls into 8 triangles. Spoon the scrambled eggs evenly over each triangle. Top each with a sausage link and a sprinkle of cheese. Roll each triangle into a crescent roll (as instructed on the can) and place on a baking sheet. Brush the top of each with the egg you set aside.
- Bake for approximately 15 minutes, until the top is golden brown. Serve, and enjoy!
Recipe Source: iwashyoudry.com