Sausage and Egg Breakfast Rolls Recipe
If you’re on the lookout for a breakfast that feels like cozy comfort and tastes like a morning at your favorite café, these Sausage and Egg Breakfast Rolls deliver all that and more. Soft, flaky crescent dough hugs fluffy scrambled eggs, gooey cheddar, and smoky turkey sausage—each bite is the perfect combo of savory and satisfying. Whether you’re serving a weekend crowd or meal-prepping for the week ahead, Sausage and Egg Breakfast Rolls are about to become your favorite way to start the day.
Ingredients You’ll Need
What makes these rolls so irresistible is how a handful of straightforward ingredients can transform into something truly crave-worthy. Each addition plays its unique part, from color to melt to flavor, and when they come together, magic happens in your oven!
- Butter: Adds richness to your scrambled eggs and helps prevent sticking.
- Eggs: The heart of the filling—soft, creamy, and loaded with flavor.
- All-purpose Flour: Just a light dusting makes the dough easy to handle and roll out.
- Pillsbury Crescent Rolls: Flaky, buttery dough that bakes up golden and tender.
- Cheddar Cheese: For melty, gooey goodness and a pop of savoriness in every roll.
- Turkey Breakfast Sausages: Lean, fully-cooked sausages bring a smoky, protein-packed bite.
- Egg (for egg wash): Brushed on top for that perfect shiny, golden crust.
- Salt: Brings all the flavors to life—taste before you season, and go by your preference.
- Pepper: Adds a little heat and depth to both the filling and the crust.
How to Make Sausage and Egg Breakfast Rolls
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 375℉—this way, it’s hot and ready as soon as your rolls are assembled. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to keep the bottoms golden, not burnt.
Step 2: Scramble the Eggs
Crack your eggs into a bowl and beat them well. Warm the butter in a nonstick skillet over medium heat, then pour in your eggs. Let them set slightly, then gently stir and pull the curds to create soft, fluffy scrambled eggs. Stay attentive—overcooking means the eggs could get dry, but we want them just set, creamy, and still a little glossy. Remove from heat to cool slightly while you get the dough ready.
Step 3: Prepare the Crescent Dough
Lightly dust your counter with flour and unroll the crescent dough. If the seams are gaping or ragged, just pinch them back together. Use a rolling pin to smooth out the dough and make it uniform, then cut it into eight rectangles. This gives each sausage and egg breakfast roll an even shape and plenty of room for the filling.
Step 4: Assemble the Rolls
Spoon a generous amount of scrambled eggs onto the short end of each rectangle, add a sprinkle of shredded cheddar, and lay a sausage link right on top. Carefully roll everything up—crescents are forgiving, but try not to overstuff. Place each little bundle seam-side down on your prepared baking sheet.
Step 5: Finish and Season
Give each roll a gloss by brushing on your beaten egg. This helps them bake up beautifully browned. Sprinkle the tops with a little salt and pepper for an extra punch of flavor right on the crust.
Step 6: Bake to Perfection
Bake your Sausage and Egg Breakfast Rolls in the oven for about 15 minutes, or until they’re gorgeously puffed and golden brown. Resist the urge to dig in immediately—let them cool for a few minutes so the cheese sets slightly and you don’t burn your fingers.
How to Serve Sausage and Egg Breakfast Rolls
Garnishes
Take these rolls over the top with a sprinkle of fresh herbs—chives or parsley work wonderfully. A light dusting of paprika, or even a touch of extra shredded cheese melted on top during the last couple minutes of baking, gives beautiful color and zest.
Side Dishes
Sausage and Egg Breakfast Rolls are filling, but they play well with others. Serve them with a crisp green salad for brunch, a side of fruit for something fresh, or even a dollop of your favorite salsa or hot sauce for dipping. The flavors are classic enough to suit almost any breakfast companion.
Creative Ways to Present
If you’re feeling festive, slice each roll into bite-size pieces and serve arranged on a platter with toothpicks—a perfect grab-and-go brunch centerpiece. Or wrap each one in parchment and a twine bow for a grab-and-go breakfast picnic. The hand-held format makes them naturally portable and perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck any leftover Sausage and Egg Breakfast Rolls into an airtight container and refrigerate. They’ll stay fresh for up to three days—perfect for busy mornings when you need breakfast in a flash.
Freezing
These rolls freeze remarkably well! Wrap each roll individually in plastic wrap and stash them all in a freezer bag. When you’re ready for a hearty breakfast, just pull one out and you’re halfway done. They keep their flavor and texture for up to 2 months in the freezer.
Reheating
For best results, reheat the rolls in the oven or toaster oven at 350℉ for around 10 minutes, or until heated through. If you’re in a hurry, a quick zap in the microwave works, but the crust will be softer rather than crisp.
FAQs
Can I use a different type of sausage?
Absolutely! Swap in pork, chicken, or even plant-based sausages depending on your preference. Just be sure they’re fully cooked before assembling the rolls.
Do I have to use cheddar cheese?
Nope! Pepper jack, Swiss, or mozzarella are fantastic substitutes. You can even mix cheeses for more complexity—whatever melts your heart (and your breakfast rolls).
Can I prepare Sausage and Egg Breakfast Rolls the night before?
You can! Assemble them fully, cover tightly, and refrigerate overnight. Bake them fresh in the morning for the best flaky texture and oozy cheese.
What’s the best way to prevent the dough from sticking?
A little flour on your work surface goes a long way. If things get sticky, dust your rolling pin and hands as well. Don’t overwork the dough and you’ll have gorgeous, easy-to-roll crescents every time.
How do I make these rolls more kid-friendly?
Keep the spices mild and offer dippable sides like ketchup or ranch. You can even let little hands help assemble for a family kitchen activity—making their own Sausage and Egg Breakfast Rolls is half the fun!
Final Thoughts
If you’re searching for a breakfast that’s hearty, fun, and absolutely delicious, you simply have to try Sausage and Egg Breakfast Rolls. They’re easy enough for hectic weekdays but special enough for weekend brunch, and once you taste that golden crust and melty filling, you’ll keep coming back for more. Give these a spot in your morning routine and enjoy a breakfast you’ll actually look forward to!
Print
Sausage and Egg Breakfast Rolls Recipe
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
These sausage and egg breakfast rolls are a delicious and satisfying way to start your day. Fluffy scrambled eggs, savory turkey sausage, and cheddar cheese all wrapped up in a flaky crescent roll – what’s not to love?
Ingredients
For the Scrambled Eggs:
- 1 teaspoon butter
- 5 eggs
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
For the Rolls:
- 2 tablespoons all-purpose flour
- 8 Pillsbury crescent rolls (1 can)
- 2 ounces cheddar cheese, shredded
- 8 turkey breakfast sausages, fully cooked
- 1 egg, beaten for egg wash
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper or a silpat.
- Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
- Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
- Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
- Brush each roll with the egg wash, then sprinkle with some salt and pepper.
- Bake for 15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 3g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Sausage and Egg Breakfast Rolls, breakfast recipe, brunch recipe, crescent roll recipe
