Ingredients

The following ingredients have 4 Servings
  • 1 can (8 oz.) Pillsbury™ refrigerated Crescent Dough Sheet
  • 3 eggs
  • 2 tablespoons milk
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/4 lb breakfast sausage
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup prepared salsa

Instruction

  • Heat oven to 375°F. Line a large baking sheet with parchment paper.
  • Crack eggs into a small bowl and add the milk. Whisk well.
  • Heat a small skillet over medium heat and spray with non-stick cooking spray. Add the eggs to the pan and cook, stirring often, until just slightly wet. Stir in the green chiles and taco seasoning. Remove eggs to a plate and set aside.
  • Return skillet to medium heat and add sausage to the pan, crumbling it as it cooks, until cooked through. Set aside.
  • Unroll the crescent dough onto the parchment-lined baking sheet. Use a knife or pizza cutter to make diagonal cuts 1-inch on each side of the crescent dough, leaving a 3-inch strip in the center of the dough for the filling.
  • Spoon the egg into the center of the dough. Top with sausage and sprinkle with 1/4 cup cheese.
  • Alternately cross strips over filling to seal.
  • Bake for 15 minutes or until golden brown.
  • Remove from oven and top with remaining 1/4 cup of cheese and salsa.