Sausage and Egg Breakfast Rolls
These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.
Servings: 8
Calories: 201kcal
Ingredients
- 1 teaspoon butter
- 5 eggs
- 2 tablespoon all-purpose flour
- 8 Pillsbury crescent rolls 1 can
- 2 ounce 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
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper or a silpat.
- Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
- Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
- Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
- Brush each roll with the egg wash, then sprinkle with some salt and pepper.
- Bake for 15 minutes or until golden brown.
Notes
- You can use puff pastry dough in place of crescent dough.
- These can be frozen and reheated in the oven at 400F for 10-15 minutes.
- You can use any type of breakfast sausage that you like.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 13g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 479mg | Potassium: 52mg | Sugar: 3g | Vitamin A: 265IU | Calcium: 74mg | Iron: 1.2mg