A Sausage Egg Breakfast Roll is a baked breakfast roll made with crescent dough filled with cooked sausage, scrambled eggs, and cheese. This Sausage Egg Breakfast Roll fits busy mornings, meal prep plans, or brunch tables.
The roll holds everything together in one handheld bite. Many people enjoy sausage egg and cheese breakfast rolls warm from the oven. The recipe stays flexible with fillings and flavors.
Soft crescent rolls wrapped around fluffy eggs, turkey breakfast sausages, and melted cheddar cheese make this recipe a go-to choice for busy mornings, weekend brunch, or even meal prep days. The flavors feel familiar, comforting, and perfect for sharing with family.
Why You’ll Love This Sausage Egg Breakfast Roll
This recipe keeps breakfast simple without losing flavor. The rolls bake up golden with a soft center and a savory filling. I like how easy it feels even on weekdays.
Kids enjoy the cheesy center, adults enjoy the hearty sausage and eggs, and cleanup stays minimal. These breakfast rolls work well fresh from the oven or packed to go.
How To Make Sausage Egg Breakfast Roll?
Recipe Overview
Sausage Egg Breakfast Roll is a quick breakfast roll packed with eggs, turkey breakfast sausages, and cheddar cheese, baked inside soft crescent dough.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
- Cuisine: American
- Course: Breakfast
- Difficulty Level: Easy
- Yield: 8 breakfast rolls
- Calories per Serving: ~290 kcal
- Servings: 8
- Serving Size: 1 breakfast roll
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 1 teaspoon butter
- 5 eggs
- 2 tablespoons all-purpose flour
- 8 Pillsbury crescent rolls (1 can)
- 2 ounces cheddar cheese, shredded
- 8 turkey breakfast sausages, fully cooked
- 1 egg, beaten (for egg wash)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
Ingredient Notes
1. Turkey breakfast sausages: These keep the rolls lighter while still filling. Pork sausages work well too.
2. Eggs: Whisking the eggs with flour helps them stay soft after baking.
3. Cheddar cheese: Sharp cheddar gives stronger flavor, mild cheddar gives a softer taste.
4. Crescent rolls: Pillsbury crescent dough bakes evenly and wraps the filling with ease.
5. Butter: A small amount keeps the eggs from sticking and adds richness.
Instructions
1. Heat a non-stick skillet over medium heat and melt the butter.
2. In a bowl, whisk 5 eggs with flour, salt, and pepper until smooth.
3. Pour the egg mixture into the skillet and cook gently, stirring until soft scrambled eggs form. Take them off the heat early to keep them tender.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Unroll the crescent dough and separate into triangles.
6. Place one turkey breakfast sausage near the wide end of each triangle.
7. Spoon scrambled eggs over the sausage and top with shredded cheddar cheese.
8. Roll the dough from the wide end toward the tip, tucking the sides slightly.
9. Place rolls seam-side down on the baking sheet.
10. Brush the tops with beaten egg.
11. Bake for 18–20 minutes until golden brown.
12. Let them rest for a few minutes before serving.
My Tip: Slightly undercook the eggs on the stove. They finish cooking in the oven and stay soft inside the rolls.
Nutrition Facts (Per Serving)
- Calories: 290 kcal
- Protein: 14 g
- Fat: 18 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 520 mg
Pro Tips
✔️Add chopped bell peppe to the eggs for color and crunch.
✔️Swap cheddar cheese with mozzarella or pepper jack.
✔️Use sausage egg and cheese roll-ups with gravy by serving these with warm sausage gravy on the side.
✔️Prep the filling one day early and store it chilled for faster assembly.
✔️Freeze baked breakfast sausage roll ups and reheat in the oven at 325°F.
Serving Suggestions
1. Serve with fresh fruit for a balanced breakfast.
2. Pair with hash browns or roasted potatoes.
3. Add a small bowl of salsa or ketchup for dipping.
4. These breakfast rolls with sausage egg and cheese work well for brunch platters.
5. Slice them in half for party-style serving.
Storing Tips
✅Store leftover breakfast rolls in an airtight container in the fridge for up to 3 days.
✅Wrap individually and freeze for up to 1 month.
✅Reheat in the oven for best texture.
✅The microwave works for quick mornings.
Recipe Notes
- Let rolls cool slightly before serving.
- Do not overfill the dough.
- Parchment paper prevents sticking.
- Brushing egg wash gives a golden finish
More Breakfast Recipes
▶Monte Cristo Breakfast Casserole Recipe
▶Best Crack Breakfast Casserole
▶Easy Sausage and egg casserole Recipe
FAQs For Sausage Egg Breakfast Roll
Can I Make Sausage Egg And Cheese Breakfast Roll-Ups Ahead Of Time?
Yes, these rolls hold well in the fridge. Bake them fully, let them cool, then store sealed. Reheat in the oven or microwave.
Can I Use Pork Sausage Instead Of Turkey?
Pork sausage works well and adds richer flavor. Cook it fully before assembling the rolls.
Do These Breakfast Rolls With Sausage Gravy Work?
Yes, serve the baked rolls with warm sausage gravy on the side for dipping.
Can I Add Vegetables To Sausage Egg And Cheese Rolls?
Chopped bell pepper or onions cook well with the eggs and add texture.
How Do I Keep Breakfast Rolls From Opening?
Roll the dough snugly and place seam-side down on the baking sheet.
Final Thoughts
This Sausage Egg Breakfast Roll has saved many of my mornings. It feels comforting, filling, and easy enough for any home cook.
Try it once and adjust the filling to match your taste. If you make these breakfast rolls, I’d love to hear how they turned out. Share your twist or drop your questions anytime.
Sausage Egg Breakfast Roll
Ingredients
Method
- Heat a non-stick skillet over medium heat and melt the butter.
- In a bowl, whisk 5 eggs with flour, salt, and pepper until smooth.
- Pour the egg mixture into the skillet and cook gently, stirring until soft scrambled eggs form. Take them off the heat early to keep them tender.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles.
- Place one turkey breakfast sausage near the wide end of each triangle.
- Spoon scrambled eggs over the sausage and top with shredded cheddar cheese.
- Roll the dough from the wide end toward the tip, tucking the sides slightly.
- Place rolls seam-side down on the baking sheet.
- Brush the tops with beaten egg.
- Bake for 18–20 minutes until golden brown.
- Let them rest for a few minutes before serving.
Notes
- 1. Let rolls cool slightly before serving.
- 2. Do not overfill the dough.
- 3. Parchment paper prevents sticking.
- 4. Brushing egg wash gives a golden finish
