Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat!
A delightful grab-and-go breakfast option, these Sausage Egg Breakfast Roll-Ups combine fluffy scrambled eggs, savory breakfast sausage, and melted cheddar cheese, all wrapped in a golden, flaky crescent roll. Perfect for busy mornings or a relaxed weekend brunch, they're incredibly easy to make and a guaranteed crowd-pleaser for all ages.
Prep Time
15 minutes
Cook Time
15-20 minutes
Total Time
30-35 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Ready in under 35 minutes, perfect for busy mornings.
- A delicious combination of savory sausage, fluffy eggs, and cheesy goodness.
- Kid-friendly and a guaranteed crowd-pleaser for all ages.
- Convenient grab-and-go option, ideal for breakfast on the run.
- Versatile for breakfast, brunch, or even a light snack.
Ingredients
- 6 fully cooked breakfast sausage links
- 4 large eggs
- 15 ml (1 tablespoon) whole milk
- Salt and freshly ground black pepper to taste
- 15 g (1 tablespoon) unsalted butter
- 100 g (1 cup) shredded sharp cheddar cheese
- 1 can (226 g / 8 oz) refrigerated crescent roll dough (yields 6 triangles)
Instructions
- Preheat your oven to 190°C (375°F). Prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium mixing bowl, whisk together the 4 large eggs, 15 ml (1 tablespoon) of whole milk, a pinch of salt, and a dash of freshly ground black pepper until the mixture is light, airy, and well combined. The milk helps create a fluffier scramble.
- Heat a large non-stick skillet over medium heat. Add 15 g (1 tablespoon) of unsalted butter and allow it to melt until shimmering. Pour in the whisked egg mixture and scramble gently with a spatula, pushing the cooked portions to the center, until the eggs are just set and still slightly moist. Avoid overcooking them, as they will continue to cook in the oven. Remove the skillet from the heat.
- Carefully unroll the refrigerated crescent roll dough onto a clean, lightly floured surface or a cutting board. Separate the dough along the perforations into 6 individual triangles. If the dough seems sticky, a light dusting of flour can help.
- Take each crescent dough triangle and place a generous spoonful of the prepared scrambled eggs onto the wider end of the triangle. Follow this with an even sprinkle of 100 g (1 cup) shredded sharp cheddar cheese over the eggs.
- Position one fully cooked breakfast sausage link on top of the egg and cheese mixture at the wide end of each dough triangle. Starting from the wide end, carefully roll up the dough towards the pointed tip, ensuring the filling is securely encased within the crescent roll.
- Arrange the assembled sausage egg roll-ups on the prepared baking sheet, leaving a small space between each one to allow for even airflow and browning.
- Bake in the preheated oven for 15-20 minutes, or until the crescent rolls are puffed up, beautifully golden brown, and cooked through. Keep an eye on them, as oven temperatures can vary.
- Once baked to perfection, remove the roll-ups from the oven. Allow them to cool on the baking sheet for a few minutes before serving warm. This brief resting period helps the cheese set and prevents burns.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Large non-stick skillet
- Spatula
- Baking sheet
- Parchment paper
- Measuring spoons/cups
Essential Success Tips
- Do not overcook the scrambled eggs in the skillet; they should still be slightly moist, as they will finish cooking in the oven.
- Ensure your sausage links are fully cooked before assembling the roll-ups for food safety and best flavor.
- Seal the crescent dough well when rolling to prevent the filling from oozing out during baking.
- Line your baking sheet with parchment paper for easy cleanup and to prevent the bottom of the rolls from sticking.
- Keep an eye on the roll-ups during the last few minutes of baking; ovens can vary, and you want a perfect golden brown, not burnt.
Professional Cooking Secrets
- For an extra layer of flavor, lightly brush the crescent dough with melted butter mixed with a pinch of garlic powder before baking.
- Consider adding a tiny amount of finely chopped chives or a dash of your favorite mild hot sauce to the egg mixture for an elevated flavor profile.
- If you're making these for a crowd, prepare the scrambled eggs and have the sausages ready ahead of time. Then, assemble and bake just before serving for ultimate freshness and warmth.
Notes
- Leftover roll-ups can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warmed through.
- For a vegetarian option, replace the sausage links with plant-based breakfast sausages or sautéed mushrooms and spinach.
- Feel free to experiment with different types of cheese, such as Monterey Jack or a Mexican blend, for a different flavor twist.
Frequently Asked Questions
Can I prepare these roll-ups ahead of time?
Yes, you can assemble the roll-ups the night before, cover them loosely with plastic wrap, and refrigerate. Bake them fresh in the morning, adding a few extra minutes to the baking time if baking from cold.
What kind of sausage works best for this recipe?
Fully cooked breakfast sausage links are ideal for convenience. You can use pork, chicken, or turkey sausage links based on your preference and dietary needs.
How do I prevent the crescent rolls from getting soggy?
Ensure your scrambled eggs are not overly wet or runny. Cooking them to just set before adding to the dough helps prevent sogginess. Also, make sure not to overcrowd the baking sheet to allow for proper air circulation.
Nutrition Facts (Per Serving)
Calories: 320, Protein: 15g, Fat: 24g, Carbs: 10g (approximate per roll-up)
Allergy Information
Contains dairy (milk, butter, cheese) and gluten (crescent roll dough). For a dairy-free version, use plant-based milk, butter, and cheese alternatives. For a gluten-free option, look for gluten-free crescent roll dough or puff pastry.
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