Serves: 12
Total Calories: 372
1. Preheat oven to 325° F. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. Place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
3. In a large bowl, mix together sausage, broccoli, sour cream and cheese.
4. Place 1 package of crescent rolls flattened on a 9 x 13-inch baking dish. Cover with broccoli mixture. Place remaining crescent rolls on top of mixture and pinch seams to seal. Brush top with egg white.
5. Bake in preheated oven at 325° F. until golden brown, about 20 minutes.
This Breakfast Wellington recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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