Ingredients:
- 1 can refrigerated crescent roll dough
- 1 pound Jimmie Dean breakfast sausage
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 eggs
- Heavy cream
- Salt & pepper to taste
Directions
Preheat oven to 375 degrees. Cook sausage & drain fat. Pour back into skillet and mix well with cream cheese.
Whisk eggs, salt, pepper & heavy cream. Scramble slowly on low heat.
Roll out dough vertically onto baking sheet. Spread scrambled eggs down the center. Top with ¾ of the sausage mixture. Top with ¾ of the cheese.
Cut 10 slits on each side of the dough. To braid, lift strips of dough across filling to meet in center. Continue alternating to form a braid. Bake 20 minutes. Remove from oven & top with remaining sausage & cheese. Bake 10 more minutes.
I also make this at Christmas time in a candy cane shape!
