INGREDIENTS: (makes 8 big stuffed pockets)
2 tubes refrigerated crescent rolls
medium onion, minced
1 lb breakfast sausage
1 pkg turkey bacon, cooked/chopped
1 pkg neufchatel cheese (or cream cheese)
8oz shredded cheddar
6 eggs
dash of milk
minced garlic (to taste)
salt/pepper (to taste)
sausage gravy (optional, for topping)
DIRECTIONS:
Cook bacon, slice into pieces, set aside.
In a big skillet, cook the sausage with onion & garlic and crumble/drain. Stir in cream cheese till melted.
Stir the bacon into the sausage mixture.
In a bowl, beat the eggs/milk/salt/pepper. Pour into skillet on top of bacon/sausage, and stir until eggs are set.
Top with the shredded cheese.
Preheat oven to 350F.
Grease a baking sheet and lay out crescent triangles to make 8 squares, sealing the seam.
Spoon sausage filling onto each square, and then fold over sealing the edge.
Bake for 15-20 min, till lightly browned.
Serve topped with sausage gravy if desired.
Note* I had some trouble sealing up the pockets, next time I'm going to try the "seamless" crescent rolls.
more photos:
