Ingredients

1 lb. organic, gluten free breakfast sausage – I use this brand. 

4 oz. cream cheese 

4 oz. Greek yogurt 

2 tube of organic refrigerated crescent rolls – I use this brand. 

5 eggs 

1 1/2 cups of unsweetened almond milk 

2 cups extra sharp cheddar cheese 

sea salt and pepper to taste 

Instructions

1. Preheat oven to 375ºF. Lightly spray a 9×13 inch baking pan with an organic cooking spray.

2. In a skillet, cook sausage over medium heat until no longer pink. Drain fat. Stir in cream cheese and greek yogurt.

3. Unroll both cans of crescent rolls; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles.

4. Scoop a heaping tablespoon of the sausage, cream cheese and greek yogurt mixture on the wide side of each triangle. Roll up and place in prepared pan. Repeat with remaining triangles.

5. Top crescent rolls with shredded cheese.

6. Whisk together eggs, milk, salt, and pepper. Pour over cheese and crescents.

7. Bake for 30 to 40 minutes, until egg mixture is set.

8. Enjoy!