Go Back
Sausage Egg Breakfast Roll

Sausage Egg Breakfast Roll

Sausage Egg Breakfast Roll is a warm, handheld breakfast made with fluffy eggs, savory sausage, and melted cheese wrapped in soft crescent dough. It’s easy to make, filling, and perfect for busy mornings or relaxed weekend brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Method Notes

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

Method
 

  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.

    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