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2 (8 ounce) cans crescent rolls

1 pound breakfast sausage

2 Tablespoons flour

2 cups milk

1 Tablespoon butter

12 eggs, beaten

2 cups shredded colby jack cheese

8 slices bacon, cooked and chopped

1 Tablespoon chopped chives, divided (optional)


Preheat oven to 350°F. Coat a half sheet pan with nonstick cooking spray and set aside.

Roll out the 2 cans of crescent rolls and spread into the pan, pinching the seams together. Bake for about 12 minutes, or until the crust is lightly brown. Remove from the oven and set aside.

In a large pan, brown and crumble the sausage over medium-high heat. Once sausage has cooked through, sprinkle with flour, stir, and cook until combined (about 1-2 minutes). Slowly stir in the milk. Cook, stirring constantly, until gravy comes to a low boil. 

Reduce heat and continue to simmer and stir until thickened (about 4 minutes). Season with salt and pepper, to taste. Remove from heat and set aside.

Melt butter in a large skillet over medium-low heat. Pour in the beaten eggs and season with salt pepper. Add a half a tablespoon of chives, if desired. Stir gently and cook until the eggs just come together. Remove eggs from heat.

Spread the sausage gravy evenly over the crescent roll crust. Follow with the eggs, cheese, and finally chopped bacon. Bake for 5 minutes, or until the cheese is melted.

Top with remaining chives (if desired) and serve.

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