Sausage and Egg Breakfast Rolls

 

Photo source:  Jo Cooks

My air fryer is getting a good workout with these type of foods, except I am buying the frozen versions which are expensive.  Recipes like this one are good to stock up in the freezer for many easy breakfasts.  

Come up with your own various for these breakfast rolls and use the recipe as a guide.

Click here to go to the recipe page. Check out the rest of Jo's website and subscribe to her newsletter.  Her website, Jo Cooks, is very impressive with hundreds of delicious looking recipes.

Italian Crescent Casserole

 

Photo source: Real Mom Kitchen

Another delicious recipe using crescent rolls.  I'm going to try Laura's recipe that looks quick and easy.

The only thing I would do different is add italian sausage.

Click here to go to the recipe source page at Real Mom Kitchen.  It is a great source for delicious recipes!

Enchilada Crescents

You can't get much easier than this recipe!

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 oz) red enchilada sauce
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 1/4 cups shredded Mexican cheese blend (5 oz)

Directions

• In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
• Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
• Bake at 375°F 15 to 20 minutes. Yield: 8 servings. 
  
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Source:  Taste of Home