Easy Sausage and Egg Breakfast Rolls for Busy Mornings are the perfect solution when you want a warm, filling breakfast without spending a lot of time in the kitchen. These handheld rolls combine fluffy scrambled eggs, savory sausage, and melty cheese wrapped in golden crescent dough, making them ideal for rushed weekdays, school mornings, or meal prep for the week ahead.
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Why You’ll Love This Easy Sausage and Egg Breakfast Rolls Recipe
These breakfast rolls check all the boxes for a reliable morning meal. They are quick to prepare, easy to customize, and loved by both kids and adults. Because everything is wrapped into a single roll, they are neat to eat and simple to pack for work or school.
You will also appreciate how flexible this recipe is. You can switch up the sausage, cheese, or even add vegetables depending on what you have on hand. Best of all, they can be made ahead and reheated, saving you precious time on busy mornings.
Ingredients for Easy Sausage and Egg Breakfast Rolls
Main Ingredients
- 1 can refrigerated crescent roll dough (8 rolls)
- 8 turkey breakfast sausage links
- 5 large eggs
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 1 large egg, beaten (for egg wash)
- All-purpose flour, for dusting the surface
Ingredient Notes and Substitutions
If you prefer a different protein, chicken breakfast sausage works just as well. For a meat-free option, plant-based sausage or sautéed mushrooms are excellent substitutes. Cheddar cheese is classic, but Monterey Jack, Colby Jack, or mozzarella can be used for a milder flavor.
If you want to boost nutrition, finely diced bell peppers, onions, or spinach can be mixed into the scrambled eggs. Crescent roll dough is the easiest option, but puff pastry can be used for a slightly flakier texture.
Step-by-Step Instructions
Step 1: Prepare the Oven and Sausage
Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it. Cook the breakfast sausages according to package instructions until fully cooked and lightly browned. Set them aside to cool slightly.
Step 2: Scramble the Eggs
Crack the eggs into a bowl, season with salt and pepper, and whisk until combined. Melt the butter in a nonstick skillet over medium heat. Add the eggs and cook gently, stirring often, until just set and soft. Remove from heat and let cool slightly.
Step 3: Prepare the Dough
Lightly flour your work surface and unroll the crescent dough. Press the perforations together to form 8 rectangles instead of triangles. This makes rolling the filling much easier.
Step 4: Assemble the Breakfast Rolls
Place a spoonful of scrambled eggs onto the center of each dough rectangle. Sprinkle shredded cheese over the eggs, then place one sausage link on top. Roll the dough around the filling, tucking in the sides slightly as you go, and place seam-side down on the prepared baking sheet.
Step 5: Bake Until Golden
Brush the tops of the rolls with the beaten egg to give them a glossy, golden finish. Bake for 12 to 15 minutes, or until the rolls are puffed and deep golden brown. Let them cool for a few minutes before serving.
Pro Tips for Success
- Do not overcook the eggs. Slightly soft eggs finish cooking in the oven and stay fluffy.
- Let hot fillings cool briefly before assembling to prevent the dough from becoming sticky.
- Seal the seams well to keep the cheese from leaking out during baking.
- Use parchment paper for easy cleanup and even browning.
- Double the batch if you plan to freeze some for later.
Flavor Variations
- Add cooked diced bell peppers and onions for a veggie-packed version.
- Swap cheddar for pepper jack to add mild heat.
- Use smoked turkey sausage for a deeper, savory flavor.
- Add a pinch of garlic powder or paprika to the eggs for extra seasoning.
- Make them cheesy by mixing a little cream cheese into the scrambled eggs.
Serving Suggestions
Serve these breakfast rolls on their own or with fresh fruit for a balanced meal. They also pair well with yogurt, hash browns, or a simple green smoothie. For dipping, offer ketchup, mild salsa, or a light honey mustard.
Storage and Freezing Instructions
Store leftover breakfast rolls in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30 to 45 seconds or warm in a 350°F oven for about 8 minutes.
To freeze, let the rolls cool completely, then wrap each one in foil or plastic wrap. Store in a freezer-safe bag for up to 2 months. Reheat from frozen in the microwave or oven until heated through.
Easy Sausage and Egg Breakfast Rolls for Busy Mornings
- Total Time: 30 minutes
- Yield: 8 rolls
Description
Easy Sausage and Egg Breakfast Rolls are a warm, filling breakfast made with fluffy scrambled eggs, savory sausage, and melty cheese wrapped in golden crescent dough, perfect for busy mornings and easy meal prep.
Ingredients
- 1 can refrigerated crescent roll dough (8 rolls)
- 8 turkey breakfast sausage links
- 5 large eggs
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- 1 large egg, beaten for egg wash
- All-purpose flour for dusting
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cook sausage links according to package instructions until fully cooked, then set aside.
- Whisk eggs with salt and pepper.
- Melt butter in a skillet over medium heat and gently scramble eggs until just set.
- Lightly flour a surface and unroll crescent dough.
- Press perforations together to form 8 rectangles.
- Spoon scrambled eggs onto each dough rectangle.
- Sprinkle shredded cheese over the eggs.
- Place one sausage link on top.
- Roll dough around filling and place seam side down on baking sheet.
- Brush tops with beaten egg.
- Bake for 12 to 15 minutes until golden brown.
Notes
Let eggs and sausage cool slightly before assembling to prevent soggy dough. These rolls can be made ahead and reheated for quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sodium | 520 mg |
FAQ About Easy Sausage and Egg Breakfast Rolls
Can I make these breakfast rolls ahead of time?
Yes, these rolls are ideal for meal prep. You can bake them fully, store them in the fridge or freezer, and reheat as needed. This makes mornings much easier during busy weeks.
Can I use pork sausage instead?
You can, but turkey or chicken sausage is a lighter option. If using pork sausage, make sure it is fully cooked before assembling the rolls.
What if I do not have crescent roll dough?
Puff pastry or refrigerated biscuit dough can be used instead. Just adjust baking time slightly and keep an eye on browning.
Are these breakfast rolls kid-friendly?
Absolutely. The mild flavors and handheld size make them very appealing to kids. You can also customize fillings to match their preferences.
How do I keep the rolls from getting soggy?
Allow the eggs and sausage to cool slightly before assembling. This prevents excess steam from softening the dough.
Final Thoughts
Easy Sausage and Egg Breakfast Rolls for Busy Mornings are a dependable, delicious option when time is short but you still want a satisfying homemade breakfast. With simple ingredients and endless variations, this recipe is one you will come back to again and again. Make a batch once, and enjoy stress-free mornings all week long.