Breakfast Wellington

Breakfast Wellington Recipe

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Lynnda Cloutier


This recipes is from Apron Strings, a great cookbook


★★★★★ 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


  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

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About Breakfast Wellington

Course/Dish: Meat Breakfast

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