Hey there, breakfast lovers! Today, I’m sharing a recipe that’s been a real game-changer for my busy mornings: sausage egg breakfast roll-ups. If you’ve ever scrambled to get something tasty into the kids or yourself before heading out the door, you’ll know what I mean when I say that quick and easy recipes are lifesavers. These roll-ups are deliciously simple, combining the classic flavors of sausage, eggs, and cheese all wrapped up in a cozy crescent roll hug. For more breakfast inspiration, you might want to check out my sausage hashbrown breakfast casserole.
Why you’ll love this recipe
There are plenty of reasons to fall in love with these sausage egg breakfast roll-ups. First off, they’re incredibly easy to make, requiring just a few ingredients that you probably already have at home. Plus, they’re a hit with kids and adults alike—no more complaints about breakfast being boring! Not to mention, they’re portable and perfect for eating on the run. And let’s be honest, isn’t everything more fun when it’s wrapped in a crescent roll?
Ingredients
Here’s what you’ll need to whip up these tasty roll-ups:
- 6 links fully cooked breakfast sausage
- 4 large eggs
- 1 tablespoon milk
- Salt, to taste
- Pepper, to taste
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
Step-by-step instructions
Get started
Preheat your oven to 375°F (190°C). It’ll be ready by the time you finish the prep.
Whisk the eggs
Mix the eggs with the milk, salt, and pepper in a bowl until smooth.
Cook the eggs
Melt the butter in a pan over medium heat. Add the egg mixture and gently stir to make soft scrambled eggs. Cook until they’re mostly set—they’ll finish cooking in the oven.
Roll them up
Unroll the crescent dough and separate it into triangles.
Put a spoonful of scrambled eggs and some cheddar cheese on each triangle. Add a sausage link on top.
Roll the triangles from the wide end. Don’t worry if they don’t look perfect—they’ll still taste great!
Bake
Place the roll-ups on a baking sheet with parchment paper.
Bake for 15–20 minutes, or until the tops turn golden brown.
Serve
Serve warm and enjoy this easy, grab-and-go breakfast!
Recipe tips & variations
Want to switch things up a bit? Try using spicy breakfast sausage for an extra kick. You could also add some veggies to the egg mixture—like chopped bell peppers or spinach—for a healthy twist. And if you’re out of cheddar, any melty cheese will do. I’ve used mozzarella in a pinch, and it was fantastic!
Storage & reheating
If somehow you have leftovers, they store pretty well. Just pop them in an airtight container and they’ll be good in the fridge for a couple of days. For reheating, just a quick 30-second zap in the microwave should do the trick. They’re not quite as crispy as fresh out of the oven, but still tasty!
FAQs
Can I make these ahead of time?
Absolutely! Prepare and roll them up the night before, then bake them fresh in the morning.
What’s the best way to prevent the dough from unrolling?
Pinch the seams of the dough lightly before baking to help them stay intact.
Are there any substitutes for crescent roll dough?
Puff pastry is a great alternative if you’re in a bind, just note that the texture will be a bit different.
Can I freeze these roll-ups?
Yes, they’re freezer-friendly! I recommend freezing them after baking and cooling, then reheating in the oven for the best texture.
Recipes you may like
Looking for more breakfast ideas? Check out these recipes I love:
- Eggless breakfast recipe: easy recipes for a busy day
- Chicken breakfast recipes: chicken egg scramble
- Sausage hashbrown breakfast casserole
There you have it! These sausage egg breakfast roll-ups are sure to become a staple in your morning routine. I hope you enjoy making (and eating) them as much as my family and I do!
Sausage Egg Breakfast Roll-Ups
- Total Time: 30 minutes
- Yield: serves 4
- Diet: Vegetarian friendly (if you substitute sausage)
Description
a quick and easy sausage egg breakfast roll-ups recipe perfect for busy mornings
Ingredients
- 6 links fully cooked breakfast sausage
- 4 large eggs
- 1 tablespoon milk
- Salt, to taste
- Pepper, to taste
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat your oven to 375°F (190°C). This way, by the time everything is prepped, your oven is hot and ready!
- Whisk the eggs together with milk, salt, and pepper in a bowl until everything’s well combined.
- Melt butter in a skillet over medium heat. Pour in the egg mixture, stirring gently to create soft, scrambled eggs. Cook until they’re just set—don’t worry, they’ll finish cooking in the oven.
- Unroll the crescent dough and separate it into triangles on a flat surface.
- Fill each triangle with a spoonful of scrambled eggs and a sprinkle of cheddar cheese. Place a sausage link on top.
- Roll up the triangles starting from the wide end. Don’t stress if they’re not perfect—mine rarely are, and they always taste great!
- Place the roll-ups on a baking sheet lined with parchment paper.
- Pop them in the oven for 15–20 minutes, or until the tops are a beautiful golden brown.
- Serve them warm and enjoy this delicious, grab-and-go breakfast!
Notes
- Try using spicy breakfast sausage for an extra kick.
- Add some veggies to the egg mixture, like chopped bell peppers or spinach, for a healthy twist.
- If you’re out of cheddar, any melty cheese will do.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg