Sausage, Egg and Cheese Breakfast Roll-Ups

For Huber's Christmas Breakfast Potluck, this was the second item I decided to bring - Sausage, Egg and Cheese Breakfast Roll-Ups.

Sausage, Egg and Cheese Breakfast Roll-Ups

Ingredients

• 3 eggs
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 8 fully cooked breakfast sausage links
• 4 slices (sandwich-size) Cheddar cheese
• Salt and pepper to taste

1. Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
2. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
3. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
4. Bake 15 to 18 minutes or until golden brown.

These ended up being tasty and quite popular.

Caramel-Banana-Pecan Bread Casserole

For Huber's Christmas Breakfast Potluck, one of the items I decided to bring was Caramel-Banana-Pecan Bread Casserole.

Caramel-Banana-Pecan Bread Casserole

Ingredients

• Disposable slow cooker liner
• 1 12 ounce loaf French bread, cut into 1-inch cubes (about 9 cups)
• 2 cups half-and-half, light cream, or whole milk
• 3 eggs or 3/4 cup refrigerated or thawed frozen egg product
• 1/4 cup granulated sugar
• 1 tablespoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 cup pecans, coarsely chopped and toasted
• 1 recipe Caramel-Banana Sauce

Directions

1. Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.
2. Preheat oven to 300 degrees F. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until bread cubes are golden, stirring once or twice; cool. Place bread cubes in prepared slow cooker.
3. In a large bowl whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With back of a large spoon, press bread down slightly to moisten cubes completely.
4. In a medium bowl, using a pastry blender, cut butter into brown sugar until pieces are pea-size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
5. Cover and cook on low-heat setting for 4 to 5 hours or until a knife inserted into the center comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool mixture for 30 minutes.
6. Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce

Ingredients

• 3/4 cup packed brown sugar
• 1/2 cup whipping cream
• 1/2 cup butter
• 2 tablespoons light-color corn syrup
• 1 teaspoon vanilla
• 1 banana, thinly sliced

Directions

1. In a medium heavy saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 3 minutes more. Remove from heat. Stir in vanilla. Pour sauce into a small bowl; cool to room temperature. If desired, cover and chill in the refrigerator overnight. To serve, let chilled sauce stand at room temperature for 1 hour. Stir in banana.

I thought it was mighty good.