Connor’s last summer breakfast — Les Petites Gourmettes

Ingredients

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 can of refrigerated crescent rolls
• 1 1/2 cups cooked, crumbled, and drained breakfast sausage
• 1 1/2 cups shredded white cheddar cheese
• 8 small to medium eggs
• Salt and freshly ground black pepper