Name: Sausage and Egg Breakfast Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

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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.

Table of Contents

In case you thought I lost it when I posted my vegan breakfast burritos, I’m here to prove you wrong. Though I still stand by those vegan burritos because they are totally delish, here I am with a super easy recipe, if you even want to call it a recipe, for breakfast rolls with plain old sausage and scrambled eggs.

Though I couldn’t bring myself to use the original breakfast sausage links which pack 250 calories a little sausage, I did go healthier on you by using turkey breakfast sausages which only pack 100 calories a link. What can I say, I’m still on a health kick here, must be a summer thing.

You can use the crescent triangles directly to make these but I wanted to be different, so I cut my crescent dough into rectangles and filled them up then rolled them, which I thought were cuter, but that’s just me. Whatever is easier for you, go with that. The result, my friends, is fantastic, a delicious little sausage and egg roll.

Nothing is simpler, my friends. Fry some sausages, scramble some eggs and wrap them up in crescent rolls, which I must say, makes for the perfect grab-and-go breakfast. Oh yeah, did I mention they’re so, so good? Can’t go wrong with sausage, eggs and cheese.

process of rolling up and baking Sausage Breakfast Rolls

Ingredients

Butter – Unsalted so as to control the sodium content of our dish.
Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
Flour – All purpose flour for working our store bought dough.
Dough – Store bought Pillsbury crescent rolls are what I used today.
Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
Egg – 1 beaten egg for egg wash.
Sausages – We’re using turkey breakfast sausages.
Seasoning – Salt and pepper.

Can’t Find Crescent Dough?

No worries! You can always make your own dough following my recipe right here. If that option sounds like a bit too much work, use puff pastry instead, which you can find in the freezer aisle.

How To Make Sausage And Egg Breakfast Rolls

Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
Scramble the eggs: 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.
Work the dough: 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.
Assemble the breakfast rolls: 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.
Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

What Else Can I Use In My Breakfast Rolls?

This recipe is great because you can get creative and make it your own!

Any kind of sausage like: chorizo, Italian, chicken, pork, kielbasa, etc.
Want to go meatless with this recipe? Try my tofu “egg” salad filling
Bell pepper
Jalapeno
Onion
Mushrooms
Monterey Jack

Breakfast Rolls stacked on parchment paper

Leftovers

You can store these babies in the fridge for 2 – 3 days as long as they are wrapped tightly or stored in an airtight container. Be warned that they may become soggy!

Freezer

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.

More Must Try Breakfasts:

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4.62 from 34 votes