Yes, yes, I know.
It’s the start of the year, and every other person in the world is thinking about new beginnings. You know, new diets, new exercise regimes, and new healthy habits.
Ho, ho, ho….not this chick. No way.
This time of year seems to be way too much pressure to diet. Am I right? Everyone is on their good behavior for the first of the year. For me, even thinking about having a salad when it’s cold outside sends me into a deep depression (not dramatic, or anything).
It’s cold outside, and I need something to stick to my ribs. Because apparently the brownies, cookies, chips, mashed potatoes, pasta, and queso didn’t quite stick to my ribs the way they should have.
Ahem. They stuck to my hips and thighs just fine. I’m okay with it, though. Honestly, I’m not ready to get on the diet chain yet. I will. Promise. But not today.
For today, I bring you the most processed, most chemical-laden breakfast I have ever given you.
And it’s delicious.
Perfectly sweet, salty and spicy. It’s also a hit with the kids, which is good for me. They will keep me from eating the entire batch.
On another note, I have to go take down the Christmas tree.
But I’ll have one of these first.
Enjoy. I’ll be back not mostly non-processed stuff soon.
Recipe Source: Rachael Ray via Taste and Tell Blog
- 8 breakfast sausage links (I used precooked)
- 1 can (8-oz) crescent rolls
- 2 T. maple syrup, plus more for serving
- 1 egg
- Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Set aside.
- If you are using raw sausage links, heat as per package directions.
- Open the crescent rolls, and roll out into triangles. Brush rolls with the maple syrup, then place one sausage on the wide end of the rolls.
- Roll crescent rolls up, wrapping around the sausages, and place on the prepared baking sheet.
- Whisk the egg in a small bowl, with a splash of water, and brush on the tops of the rolls.
- Bake for 10-12 minutes, or until crescents are golden brown. Serve with maples syrup.