Breakfast Croissants

3 cans croissant dough (8 per can; 24 total) 24 small breakfast sausage links, frozen 12 eggs, scrambled 4 ounces Colby Jack cheese, grated 3 slices American cheese, halved 2 tablespoons dried chives, chopped 3/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons butter, melted Directions: Preheat oven to 350 F. Place sausages evenly (inContinue reading “Breakfast Croissants”