Breakfast crescents

After a long while of being expensive, eggs were finally on sale in January.

So I stocked up.

There's nothing better for cheap protein than a dozen eggs for 77 cents.

However, once I had four dozen eggs, I had to figure out what to do with all of them. I grew up with a family crescent roll recipe that I would sometimes stuff with pizza toppings or ham and cheese, so I thought I would combine that with an egg-stuffed bread recipe that my brother has made before.

Couple that with 88-cent pork sausage, this is one cheap breakfast that I can pop in the fridge and warm up as needed this week.



Ingredients
Crescent dough
3/4 cup milk
1/2 stick unsalted butter
1/8 cup sugar
1/4 cup hot water
1 Tbsp. yeast
1 egg
3 1/2 cups bread flour

Filling
6 ounces pork sausage
7 eggs
2 cups shredded cheddar cheese

1. Make the crescent dough first. Melt butter in small saucepan, add milk and sugar. Bring to approximately 110 degrees. While the butter is melting, mix water and yeast. Let proof.
2. Add egg to milk mixture. Add to yeast mixture.
3. Mix with 3 cups of flour. Turn onto surface and knead with additional flour for five minutes.
4. Place in bowl and rise in warm place until double.

5. Meanwhile, cook pork sausage. Add eggs and scramble. Let cool slightly in pan.

6. When dough is risen, punch down and portion in half. Roll each half out onto a floured surface into a circle. Cut into eight triangles. Place egg mixture at the widest part of each triangle and sprinkle with cheese. Roll into crescent shape. Pinch ends to secure filling. Place on baking sheet with point down to secure.
7. Continue with all dough and filling.
8. Cover and let rise approximately 30 minutes while oven preheats to 375 degrees.
9. Bake at 375 12-15 minutes, until golden brown.