Side Pannel
Sausage 'n Egg Crescents
Sausage 'n Egg Crescents
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- 1/2 ts Olive oil
- 1 c Bell peppers
- 1 c Onions
- 1/2 ts Salt
- 1/4 ts Black pepper
- 8 Whole egg whites, slightly
- -beaten
- 2 tb Fat-free sour cream
- 4 Pcs low-fat breakfast
- -sausage, cut in 1/2
- -lengthwise
- 1 c Fat-free cheddar cheese,
- -shredded
- 8 oz Reduced fat crescent dinner
- -rolls
Directions
Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell
peppers, onions, salt, and black pepper. Cook until all is tender. In a
mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until
egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long
sides of 2 triangles about 1/2"; press edge to seal. Divide egg mixture
into fourths; and place on widest triangle end. Add one fourth of the
sausage; sprinkle with cheese. Roll loosely. Place pointed side down on
unprepared baking sheet. Bake 15 minutes or until golden brown.
Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 534mg Sodium
peppers, onions, salt, and black pepper. Cook until all is tender. In a
mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until
egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long
sides of 2 triangles about 1/2"; press edge to seal. Divide egg mixture
into fourths; and place on widest triangle end. Add one fourth of the
sausage; sprinkle with cheese. Roll loosely. Place pointed side down on
unprepared baking sheet. Bake 15 minutes or until golden brown.
Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 534mg Sodium
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