This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Breakfast Wellington

By: Clara Rowe

"A great breakfast or brunch for guests. Easy to prepare, and delicious. I've made it on a pizza round in kind of a pin wheel fashion. If you just do the outer ring it looks like a wreath. You may use cream cheese instead of cheddar cheese if you wish. "

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 to 15 servings

Ingredients

1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white

Directions

Preheat oven to 325 degrees F (165 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
In a large bowl, mix together sausage, broccoli, sour cream and cheese.
Place 1 package of crescent rolls flattened on a 9x13 inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
Bake in preheated oven until golden brown, about 20 minutes.