leave your inhibitions at the door
This is one of the our all-time favorites for breakfast. We call it “The Breakfast Thing”
Creative, I know.
I first had it decades ago when my sister-in-law made it At least I think she made it. Much later when I asked her for the name of the dish, she didn’t remember ever making it. She may have been right, I may have gotten it from someone else. So, since I have no name for it and have no clue where it came from, I’m hereby claiming it as my own recipe.
It’s decadently delicious and is a true crowd-pleaser. I’ve found it’s perfect hangover food, too – some grease, some salt, and easy to make for those mornings when you aren’t running on all cylinders. Heck, you can even make it in advance and toss it in the oven in the morning.
The Breakfast Thing
8 oz brick of cream cheese
16 oz of bulk breakfast sausage – either in a roll or from loose from your butcher
2 packages of Crescent Rolls
1 egg white, beaten
Optional items – chopped green onions, sliced mushrooms
1 Preheat oven to 350
2 Cook the breakfast sausage as directed on package, breaking up with a wooden spoon to get as crumbly as possible. If using green onions and/or mushrooms, add halfway through and cook until soft.
3 Drain fat. Or keep it (if you’re really hungover). Mix well with cream cheese and set aside.
4 Unroll the crescents on a flat surface. These things are scored so they can be pulled apart as triangles that can then be rolled up and made into something vaguely croissant-ish. Keep them together and pinch together the seams.
5 Spoon the sausage mixture on the sheets.
6 Roll up and brush with egg white.
7 Bake in oven 12-15 minutes or so until crust is browned.
8 Slice and serve
Have you ever seen anything like this? What would you call it? What’s your go-to hangover food?