Easy Sausage & Egg Breakfast Rolls are the perfect solution when you want a warm, satisfying breakfast that’s quick to make and easy to grab on busy mornings. Fluffy scrambled eggs, savory sausage, and melty cheese are wrapped in soft, golden dough to create a comforting breakfast everyone loves.
Why You’ll Love This Easy Sausage & Egg Breakfast Rolls Recipe
These breakfast rolls check all the right boxes for home cooks and families alike. They’re simple, reliable, and incredibly flexible.
First, they’re quick and beginner-friendly. Using refrigerated crescent dough keeps prep stress-free, even if you’re not a confident baker. Everything comes together in under 40 minutes from start to finish.
Second, they’re perfect for meal prep. You can make a batch ahead of time, store them in the fridge or freezer, and reheat them whenever hunger strikes. That makes them ideal for school mornings, workdays, or weekend road trips.
Finally, these Easy Sausage & Egg Breakfast Rolls are customizable. You can swap the protein, change the cheese, or add vegetables without changing the basic method. Once you learn the technique, the flavor options are endless.
Ingredients for Easy Sausage & Egg Breakfast Rolls
Main Ingredients
- 5 large eggs
- 1 tablespoon butter
- Salt and black pepper, to taste
- 8 fully cooked breakfast sausage links
- 1 cup shredded cheddar cheese
- 1 can refrigerated crescent roll dough (8 pieces)
- 1 egg (for egg wash)
- 1 tablespoon all-purpose flour (for rolling dough)
Ingredient Notes and Substitutions
Sausage:
Turkey breakfast sausage works beautifully here and keeps the rolls lighter. You can also use chicken sausage or plant-based sausage for a vegetarian-friendly option.
Cheese:
Cheddar is classic, but mozzarella, Colby Jack, Monterey Jack, or a mild pepper jack all melt well. Avoid very hard cheeses, which won’t melt evenly.
Eggs:
Scramble the eggs gently so they stay soft. Overcooked eggs can become rubbery once baked.
Dough:
Crescent roll dough is ideal for ease and flavor. Puff pastry can be used, but it will create a flakier, richer roll that may require slightly longer baking time.
Step-by-Step Instructions
Step 1 – Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2 – Scramble the Eggs
Crack the eggs into a bowl and whisk until fully combined. Melt the butter in a skillet over medium heat, then pour in the eggs. Season lightly with salt and pepper.
Cook gently, stirring often, until the eggs are just set but still soft. Remove from heat immediately to avoid overcooking.
Step 3 – Prepare the Dough
Lightly dust your work surface with flour. Unroll the crescent dough and gently press the perforations together to form rectangles. Each rectangle should be large enough to hold the filling comfortably.
Step 4 – Assemble the Breakfast Rolls
Place a spoonful of scrambled eggs in the center of each dough rectangle. Add one sausage link on top, then sprinkle with shredded cheese.
Fold the dough over the filling and roll it up snugly, tucking in the sides slightly if needed. Place seam-side down on the prepared baking sheet.
Step 5 – Brush and Bake
Whisk the remaining egg and brush it lightly over each roll. This gives the rolls a glossy, golden finish.
Bake for 15–18 minutes, or until the rolls are puffed and deep golden brown.
Step 6 – Cool and Serve
Let the rolls cool for a few minutes before serving. The filling will be very hot straight from the oven.
Pro Tips for Success
- Don’t overfill the rolls or they may split during baking.
- Keep eggs slightly undercooked so they stay tender after baking.
- Seal dough edges well to prevent cheese from leaking out.
- Use parchment paper for easy cleanup.
- Let rolls rest briefly before serving for cleaner bites.
Flavor Variations
- Veggie Lover’s Rolls: Add sautéed bell peppers, onions, or spinach to the eggs.
- Southwest Style: Use pepper jack cheese and add a pinch of smoked paprika.
- Cheesy Deluxe: Mix two types of cheese for extra richness.
- Breakfast Supreme: Add diced cooked potatoes or hash browns.
- Vegetarian Option: Swap sausage for seasoned mushrooms or plant-based sausage.
Serving Suggestions
Easy Sausage & Egg Breakfast Rolls are hearty on their own, but they pair well with simple sides. Serve them with fresh fruit, yogurt, or a green smoothie for a balanced breakfast. For brunch, add a simple salad or roasted potatoes to round out the meal.
They’re also great packed into lunchboxes or served as part of a breakfast buffet.
Storage and Freezing Instructions
Refrigerator:
Store leftover rolls in an airtight container for up to 3 days.
Freezer:
Once cooled, wrap each roll individually and freeze for up to 2 months.
Reheating:
Reheat refrigerated rolls in the microwave for 30–45 seconds. Frozen rolls can be reheated in the microwave or oven until warmed through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~15 g |
| Carbohydrates | ~26 g |
| Fat | ~18 g |
| Fiber | ~1 g |
| Sodium | ~620 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Easy Sausage & Egg Breakfast Rolls
Can I make these breakfast rolls ahead of time?
Yes, these rolls are ideal for make-ahead breakfasts. You can prepare and bake them in advance, then store them in the fridge or freezer for quick reheating.
Can I use raw sausage instead of pre-cooked?
It’s best to use fully cooked sausage. If using raw sausage, cook it completely first to ensure food safety and even cooking.
How do I keep the rolls from getting soggy?
Let the scrambled eggs cool slightly before assembling, and avoid overfilling. This helps prevent excess moisture inside the dough.
Can I make these without cheese?
Absolutely. The rolls will still be flavorful with just sausage and eggs, though cheese adds richness and moisture.
Are these kid-friendly?
Yes, they’re mild, handheld, and easy to eat, making them a favorite with kids and adults alike.
Easy Sausage & Egg Breakfast Rolls
Equipment
- mixing bowl
- whisk
- skillet
- baking sheet
- parchment paper
Ingredients
- 5 large eggs
- 1 tbsp butter
- salt, to taste
- black pepper, to taste
- 8 fully cooked breakfast sausage links
- 1 cup shredded cheddar cheese
- 1 can refrigerated crescent roll dough (8 pieces)
- 1 egg (for egg wash)
- 1 tbsp all-purpose flour (for rolling dough)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Whisk the eggs in a bowl. Melt butter in a skillet over medium heat, add eggs, season with salt and pepper, and cook gently until just set.
- Lightly flour a work surface. Unroll the crescent dough and press perforations together to form rectangles.
- Spoon scrambled eggs onto each dough rectangle, add one sausage link, and sprinkle with shredded cheese. Roll up snugly and place seam-side down.
- Whisk the remaining egg and brush over the rolls. Bake for 15–18 minutes until puffed and golden brown.
- Let the rolls cool for a few minutes before serving.
Notes
Nutrition
Final Thoughts
Easy Sausage & Egg Breakfast Rolls are a reliable, crowd-pleasing recipe you’ll come back to again and again. They’re comforting, customizable, and perfect for busy mornings or relaxed weekend brunches. Once you try them, they’re sure to become a regular part of your breakfast rotation.