A Spring Breakfast ~

 

We've had a long, cold and snowy winter this year.  And our Spring has not been much better.  However, this week the weather has warmed and the trees and flowers are in full bloom.  And everything is beautiful once again.  Living in New England has been tough this year, but now we will forget all about it and enjoy the months ahead.

I also made a quick and easy breakfast treat this past weekend.  It was for a brunch I was attending and literally ran out of time to make anything from scratch.  So I wanted to share this quick and easy recipe with you, because in this busy and hectic life we live, it's great to have a couple of things to whip up in five minutes flat. 

This is one of those dishes ...

Sausage and crescent bake.  Preheat oven to 350 degrees.

You'll need two cans of refrigerated crescent rolls
1 egg (slightly beaten)
1 lb.roll of sausage meat
1 8oz. package of cream cheese (I used less fat)
1 tsp. Ancho Chili pepper (or any spice like it)


Saute sausage in a large skillet on medium heat, add chili powder.  Turn off heat and pour sausage to drain on a paper towel for a minute or two.  Put sausage back into the warm skillet and add in the cream cheese.  Stir until well blended, set aside.

Open and press one of the cans of crescent rolls into a 9 x 13 retangular baking dish.  Pinch seams together.

Spread sausage mixture over top.

Unroll and place second can of crescent rolls on top, pinching seams together and lightly pressing top and bottom pastries together.  You don't have to fuss with this at all.

 

Brush top with egg wash and place on middle rack in oven for twenty minutes, or until golden brown.

 

Let cool for five minutes and cut into small squares.  Served with a fruit salad, this makes a delicious and quick breakfast.

Enjoy ~