Description

These Soft and Savory Breakfast Rolls combine a flaky crescent roll dough filled with a hearty mixture of ground breakfast sausage, fluffy scrambled eggs, and melty cheddar cheese. Baked to golden perfection and topped with a rich, creamy cheddar cheese sauce, these rolls make a delicious and comforting breakfast or brunch option that’s easy to prepare and perfect for sharing.

Ingredients

Scale

For the Filling:

1 pound ground breakfast sausage, cooked and drained
10 large eggs, scrambled
2 cups shredded cheddar cheese

For the Dough:

1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)

For the Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste

Optional Garnish:

Chopped parsley or green onions

Instructions

Prepare the sausage: In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set the sausage aside.
Scramble the eggs: In a separate pan, scramble the eggs until just set but still moist. Season lightly with salt and pepper. Avoid overcooking to prevent dryness after baking.
Prepare the dough: Unroll the crescent dough sheet on a lightly floured surface. If using crescent rolls, press the seams together to form one large sheet. Gently flatten the dough evenly with a rolling pin.
Assemble the rolls: Spread the scrambled eggs evenly over the dough, followed by the cooked sausage, then sprinkle shredded cheddar cheese on top.
Roll and slice: Carefully roll the dough from the long side into a log. Using a sharp knife, cut the log into 1-inch rounds.
Arrange and bake: Place the rolls cut side up on a greased baking dish or parchment-lined sheet pan, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until golden brown and cooked through.
Make the cheese sauce: While the rolls bake, melt butter in a small saucepan over medium heat. Whisk in flour and cook for about one minute. Gradually whisk in milk and cook until the sauce thickens. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Serve: Spoon warm cheese sauce over the baked rolls. Garnish with chopped parsley or green onions if desired. Serve immediately for best flavor and texture.

Notes

Do not overcook the scrambled eggs initially; they will continue to cook in the oven, and overcooked eggs will become dry.
Ensure excess grease from the sausage is drained well to avoid soggy rolls.
Press crescent roll seams firmly to avoid filling leakage during baking.
Leave space between rolls on the baking dish to allow proper rising and even baking.
The cheese sauce can be prepared ahead and gently reheated at serving.
These rolls reheat well and make great leftovers for a quick breakfast.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll (approx. 1/12 of recipe)
Calories: 320 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 220 mg

Keywords: breakfast rolls, sausage breakfast rolls, cheesy breakfast rolls, savory breakfast, crescent roll breakfast, brunch recipes