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*This is a sponsored post on behalf  of the Daily Meal and @Johnsonville. Opinions and recipe are all my own #backtoschoolbreakfast
 
The first week of school is behind us, and so is a cupboard full of cereal. I use to be a morning person, and I love breakfast, but our mornings are a rush with 3 of the kids now in school, and me staying up wicked late to get work done. I’ve been trying to find something that’s quick, easy, and can be made the night before and I found a winner! These Sausage and Egg puffs are great for a lazy morning, or can be made and frozen ahead of time to be warmed up in the morning. Plus they’re just delicious!
 
Sausage and Egg Puffs #backtoschoolbreakfast ad
Anything is better in the morning than cereal – at least I think so. Something a bit more hearty, that can fill me up fast without having to eat a ton. I was a little unsure at first if these would fit that requirement for me, but after 2 puffs I was perfectly satisified. The kids all stopped at just one.
 
Breakfast is better with sausage and syrup #backtoschoolbreakfast ad
 
As every good New Englander knows, breakfast is just better when accompanied with maple syrup. I was excited to see that Johnsonville had a Vermont Maple Syrup breakfast sausage, and of course couldn’t leave the store without it. I couldn’t stop there though. After the mini beauties came out of the oven, I couldn’t resist pouring a little more syrup over the top. The crescent rolls soaked up the syrup so every single bite was filled with the delicious flavor from either the sausage or the actual syrup. 
 
Sausage and Egg Puffs for breakfast! #backtoschoolbreakfast ad
 

 

 
Sausage and Egg Puffs
Serve a quick and delicious breakfast with these Sausage and Egg Puffs
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Ingredients
  1. 4 Johnsonville Vermont Maple Syrup breakfast sausage links
  2. 2 eggs
  3. 2 TBS green onions
  4. 3 TBS Swiss Cheese, chopped
  5. 1 pkg crescent rolls dough
  6. Maple Syrup
Instructions
  1. Chop sausage links into medallions. Cook in a frying pan over medium heat.
  2. Add eggs, and scramble. Set aside.
  3. Lay crescent rolls over a mini muffin tin, with the thicker side mostly in the pan.
  4. Fill each dough with egg mix, onions, and cheese.
  5. Pull thick end of dough over the top, and wrap the skinny end around the edge.
  6. Bake at 350 F for 10-11 minutes
  7. Let cool for a minute. Dip in Maple syrup, or enjoy on the go.
Home Maid Simple https://www.homemaidsimple.com/
 
 
Sausage and Eggs Puffs. Can be made ahead and frozen for quick breakfasts #backtoschoolbreakfast ad
 

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1 Comment

  1. I have to try making these for my husband, I'm sure he'd love them! Thanks for linking up to this week's Tasty Tuesday! I've pinned it to the Tasty Tuesday Pinterest board! I hope you'll link up again this week.

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