Easy Sausage & Egg Breakfast Rolls
Easy Sausage & Egg Breakfast Rolls are a warm, satisfying breakfast made with fluffy scrambled eggs, savory sausage, and melty cheese wrapped in soft crescent dough. Perfect for busy mornings, meal prep, or weekend brunch.
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
Don’t overfill the rolls to prevent splitting. Keep eggs slightly undercooked before baking so they stay tender. These rolls freeze well and can be reheated quickly for make-ahead breakfasts.
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 620mgPotassium: 190mgFiber: 1gSugar: 4gVitamin A: 420IUCalcium: 180mgIron: 1.6mg
Tried this recipe?Let us know how it was!