Serves: 8
Protein: ~25–30g per slice
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Ingredients
Protein Base
- 1 lb lean breakfast sausage (turkey or pork)
- 8 large eggs
- 1 cup egg whites (optional, for extra protein)
Crescent Roll Layer
- 1 package crescent roll dough (8 count)
Optional high-protein swap: use high-protein crescent dough if available, or substitute with low-carb tortillas
Cheese & Veg
- 1½ cups shredded cheddar cheese
- 1 cup spinach (optional)
- ½ cup bell peppers, diced (optional)
- ½ cup onion, diced (optional)
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cook sausage in a skillet over medium heat until browned. Drain excess grease.
- Spread crescent dough evenly across the bottom of the baking dish. Press seams together to form a crust.
- Layer cooked sausage, then veggies, then spinach.
- Whisk together eggs + egg whites, season with salt and pepper.
- Pour egg mixture over the sausage layer.
- Top with cheese.
- Bake 25–30 minutes until eggs are set and top is golden.
- Let cool 5 minutes, slice, and serve.
High-Protein Upgrade Options
Boost Protein Even More
- Add 1 cup cottage cheese to the egg mixture
- Add 1/2 cup Greek yogurt
- Add extra egg whites
Lower Carb Option
- Replace crescent rolls with low-carb tortillas or keto bread
- Use more veggies and reduce dough
Macros (Approx per serving, 8 servings)
- Calories: ~300–350
- Protein: 25–30g
- Carbs: 15–20g
- Fat: 18–22g