Breakfast Wellington

Breakfast Wellington Recipe

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Lynnda Cloutier


This one is from Secret Ingredients.

★★★★★ 1 vote


1 lb. ground hot sausage
1/2 (10 oz) pkg. frozen chopped onions
pepper to taste
1 (10 oz) pkg. frozen chopped broccoli
1 pkg. garlic cheese, chopped, 8 oz
1/2 cup sour cream
2 cans crescent rolls, 8 count each
1 egg, optional
1 1/2 tsp. water, optional

How to Make Breakfast Wellington


  • 1Brown 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.
  • 2Stir 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.
  • 3Unroll 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.

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About Breakfast Wellington

Course/Dish: Breakfast Casseroles