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
Scale
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
