Mornings can be pure chaos, can’t they? Between getting everyone out the door and trying to find your other shoe, a nutritious breakfast often gets lost in the shuffle. That’s where these incredible Sausage Egg Breakfast Rolls come in. They’re the ultimate savior for busy mornings, combining all the cozy flavors of a hearty breakfast into one portable, make-ahead package. Imagine fluffy eggs, savory sausage, and melted cheese all wrapped up in a buttery crescent roll. It’s a warm hug in food form that will have your whole family skipping the drive-thru line.

Table of Contents

Why You’ll Love These Sausage Egg Breakfast Rolls

This recipe is my secret weapon, and I know it will become yours too.

Seriously Quick: From fridge to table in about 30 minutes. Yes, really!
Total Crowd-Pleaser: Kids and adults go crazy for these. They’re perfect for weekend brunch or a grab-and-go weekday breakfast.
Endlessly Customizable: Don’t have sausage? Use bacon. Want to sneak in veggies? Spinach and bell peppers work wonderfully. I’ll share more ideas below.
Meal Prep Magic: Make a big batch and freeze them for a breakfast you can just heat and eat.

Gather Your Ingredients

You probably have most of this in your kitchen right now! Here’s what you’ll need.

Sausage Egg Rolls Recipe

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Author: admin
Total Time: 30 minutes
Yield: 8 rolls 1x

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Description

Master the sausage egg breakfast roll with our quick morning tech Get delicious results fast using this ultimate breakfast hack Perfect for onthego meals

Ingredients

Scale

1 can (8 oz) refrigerated crescent roll dough
1/2 pound bulk breakfast sausage
4 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh chives

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Instructions

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess grease and set it aside to cool slightly.
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet and scramble over medium-low heat until they are just set. Remove from heat.
Unroll the crescent dough and separate it into the pre-cut triangles. On the wide end of each triangle, place a spoonful of sausage, a spoonful of scrambled eggs, and a sprinkle of cheese. Gently roll them up, starting from the wide end and tucking the sides in.
Place the rolls seam-side down on your prepared baking sheet. Bake for 11-13 minutes, or until they are a beautiful golden brown.
Let them cool for a minute or two, garnish with chives if desired, and serve immediately.

Notes

The ultimate savior for busy mornings, these Sausage Egg Breakfast Rolls combine fluffy eggs, savory sausage, and melted cheese wrapped in a buttery crescent roll. A quick, make-ahead, and portable breakfast.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 8 rolls
Calories: 220 kcal
Sugar: 2 g
Fat: 16 g
Carbohydrates: 9 g
Fiber: 0 g
Protein: 10 g

1 can (8 oz) refrigerated crescent roll dough
1/2 pound bulk breakfast sausage
4 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh chives (optional, for garnish)

Let’s Get Cooking!

Don’t let the deliciousness fool you—this process is a breeze.

Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess grease and set it aside to cool slightly.
Scramble the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet (you can wipe it out first if there’s a lot of grease) and scramble over medium-low heat until they are just set. They will continue to cook in the oven, so don’t overdo it! Remove from heat.
Assemble the Rolls: Unroll the crescent dough and separate it into the pre-cut triangles. On the wide end of each triangle, place a spoonful of the cooked sausage, a spoonful of scrambled eggs, and a sprinkle of cheese. Gently roll them up, starting from the wide end and tucking the sides in as you go to keep the filling secure.
Bake to Perfection: Place the rolls seam-side down on your prepared baking sheet. Bake for 11-13 minutes, or until they are a beautiful golden brown.
Serve and Enjoy: Let them cool for a minute or two (that cheese is molten lava hot!), garnish with chives if you’re feeling fancy, and serve immediately.

Helpful Equipment

You don’t need anything fancy for this recipe! A standard baking sheet and a good non-stick skillet are your best friends here.

Tips & Tricks for the Best Breakfast Rolls

I’ve made these more times than I can count, and here’s what I’ve learned:

Avoid Soggy Bottoms: Make sure your sausage and eggs aren’t piping hot when you assemble the rolls. Let them cool for a few minutes so they don’t start cooking the dough prematurely.
Seal the Deal: Really pinch the seams and ends of the crescent dough to create a tight seal. This keeps all that yummy filling from sneaking out during baking.
Get Creative: This recipe is a fantastic base. Try adding diced bell peppers, onions, or even a sprinkle of Everything Bagel seasoning to the egg mixture. For a lighter option, check out our guide to healthy breakfast swaps.
Make-Ahead Genius: You can assemble these rolls the night before, cover the baking sheet tightly with plastic wrap, and keep them in the fridge. In the morning, just pop them in the oven. You can also freeze the baked rolls for up to 2 months. Reheat in the oven or toaster oven to keep them crispy.

What to Serve With Your Breakfast Rolls

These rolls are a full meal on their own, but they also play well with others! For a leisurely weekend brunch, pair them with a fresh fruit salad or some crispy hash browns. If you’re serving a crowd, they’re the perfect companion to a sweet option, like our easy French Toast Casserole.

Nutrition Information

*This is an auto-generated estimation and may vary based on specific ingredients and portion sizes.

I hope these Sausage Egg Breakfast Rolls bring as much joy and calm to your mornings as they have to mine. They’re proof that a homemade, satisfying breakfast doesn’t have to be complicated. It’s all about working smarter, not harder. Once you try them, you’ll wonder how you ever survived hectic mornings without them.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Crumbled cooked bacon or diced ham would be fantastic substitutes for the sausage. You could even try a plant-based sausage crumble to keep it vegetarian.

How should I store leftovers?

Let the baked rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the toaster oven or a conventional oven at 350°F for about 10 minutes to get the crust crispy again. The microwave will work in a pinch, but the dough will get soft.

Can I freeze these breakfast rolls?

You sure can! They freeze beautifully. After baking, let them cool completely. Then, place them in a single layer on a baking sheet to flash freeze for an hour before transferring to a freezer-safe bag. This prevents them from sticking together. They’ll keep for 1-2 months. Reheat from frozen in a 350°F oven for 15-20 minutes.

My crescent dough tore while I was rolling. Help!

No worries, it happens! The dough can be a little delicate. If you get a small tear, just pinch it back together. If it’s a bigger hole, you can use a tiny piece of dough from another roll to patch it up. They’ll still taste amazing.

Quick Delicious Sausage Egg Rolls