Vegetarian Breakfast Pigs in a Blanket
Ingredients:
- 2 packages Pillsbury crescent rolls
- 1 package Field Roast vegan breakfast sausage
- 1 (8 oz.) package cream cheese
- 6 eggs
- 16 small slices pepper jack cheese (I just bought a small block of cheese and cut slices to fit)
- 3 tablespoons chopped fresh herbs such as rosemary, oregano, thyme and chives
- Salt & pepper, to taste
- 2-3 tablespoons half & half or heavy cream, for brushing
Instructions:
- Preheat oven to 350 degrees F. and line a sheet pan with parchment paper.
- Scramble the eggs, adding 1 tablespoon of the chopped fresh herbs and season with salt and pepper, to taste. Set them aside in a bowl until ready to assemble.
- Combine the cream cheese with the remaining fresh herbs until smooth and season with salt and pepper, to taste.
- Unroll the crescent rolls. On each triangle, place a piece of pepper jack, topped with a spoonful (about a tablespoon) or the cream cheese mixture, a vegan sausage link and a spoonful of scrambled eggs. Roll up tightly and place on the prepared baking sheet, seam side down. Repeat for all 16 crescent rolls.
- Brush the tops of each crescent roll with the half & half or heavy cream for browning.
- Bake at 350 degrees F. for 18-20 minutes until golden brown.