Description
Delicious and fluffy gluten-free sweet potato pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 8 fully cooked turkey sausage links
- 2 large eggs
- 2 tablespoons whole milk
- 1/2 cup shredded cheddar cheese
- Nonstick cooking spray
- Maple syrup, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or coat with nonstick cooking spray.
- In a small bowl, whisk together eggs and milk until thoroughly combined. Pour into a nonstick skillet set over medium heat and scramble until fully cooked. Remove from heat and set aside.
- Unroll crescent roll dough and separate into 8 individual triangles.
- Place a spoonful of scrambled eggs and a sprinkle of shredded cheddar on the wide end of each dough triangle. Add one turkey sausage link on top. Beginning at the wide end, roll the dough over the filling, wrapping completely. Place seam side down on the prepared baking sheet.
- Bake in the preheated oven for 12 to 15 minutes, or until crescents are golden brown and cooked through.
- Allow to cool slightly before serving warm. Offer maple syrup alongside for dipping, if desired.
Notes
- Use gluten-free crescent roll dough for a completely gluten-free dish.
- Feel free to customize the filling with your favorite ingredients.
- Can be made ahead and reheated for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg