Thursday, May 29, 2008

Sausage & Egg Croissants

My mom made these for me just after I had baby #3... I LOVED them and I have been making them ever since! It makes a lot- and since you can freeze the leftovers, it makes for a few extra days of not having to cook breakfast later :)

12 eggs, beat
1 lb breakfast sausage, cooked & drained
1 yellow onion, chopped
1 red pepper, chopped
salt and pepper to taste
Cook sausage. Keep 2 tbsp of sausage grease. While draining sausage, add onion and red pepper to the 2 tbsp of held back grease. Saute for 3-4 minutes, until tender. Add eggs and sausage. Cook until eggs are done. Serve on top of croissants. Leftovers can be frozen.

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