Sausage Egg Rolls Recipe
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 rolls 1x
- Category: Breakfast
- Cuisine: American
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
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.
Nutrition
- Serving Size: 8 rolls
- Calories: 220 kcal
- Sugar: 2 g
- Fat: 16 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 10 g