Breakfast Wellington Recipes

BREAKFAST WELLINGTON

Steps:

• Brown the pork sausge in a large saute pan along with the chopped onion. Add the sour cream, mix, and simmer thru. Add the broccoli, and again mix it in. Add the grated cheese (s), turn the heat down very low and mix everything together and simmer 5 minutes Roll out 1 can of cresent rolls in a baking dish to make the bottom layer. Evenly spoon on the sausage mixture, leaving enough room along the edges for the top layer to seal. We see now that we have it evenly spreaded about with that edge left all around. Roll out our 2nd can of cresent rolls. Cover the sausage mixturem and seal along that edge we left. At this point we want to make sure there are no seams or holes--if so, simply close by pinching the cresent rolls together. Brush on the egg wash. Top with poppy seeds. Into the oven for 25 to 30 minutes or until nicely goldened; remove and voila. Garnish with fresh garlic chives or herb of your liking.

BREAKFAST WELLINGTON

Steps:

• 1. Brown sausage with onions in skillet, stirring until sausage is crumbly; drain. Season with pepper. Stir in broccoli and cook until tender crisp. Add cheese and cook until it begins to melt, stirring constantly. Stir in sour cream. Cook until cheese melts, stirring constantly. Remove from heat. Let stand for 10 to 15 minutes or until mixture begins to thicken. Unroll crescent roll dough onto a baking sheet, forming a rectangle and pressing the perforations together. Spoon sausage mixture down the center. Cut slits 2 to 3 inches from outer edge to the filling, every 1 to 2 inches. Fold strips alternately across the filling. Beat egg and water in small bowl. Brush over top. Bake at 375 for 10 to 15 minutes or until golden brown. Makes 6 to 8 servings. Secret Ingredients

BREAKFAST WELLINGTON

Steps:

• 1. Brown sausage with onions in skillet, stirring until sausage is crumbly; drain. Season with pepper. Stir in broccoli and cook until tender crisp. Add cheese and cook until it begins to melt, stirring constantly.
• 2. Stir in sour cream. Cook until cheese melts, stirring constantly. Remove from heat. Let stand for 10 to 15 minutes or until mixture begins to thicken.
• 3. Unroll crescent roll dough onto a baking sheet, forming a rectangle and pressing the perforations together. Spoon sausage mixture down the center. Cut slits 2 to 3 inches from outer edge to the filling, every 1 to 2 inches. Fold strips alternately across the filling. Beat egg and water in small bowl. Brush over top. Bake at 375 for 10 to 15 minutes or until golden brown. Makes 6 to 8 servings.

BREAKFAST WELLINGTON

Steps:

• 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.