Sausage and Egg Breakfast Rolls
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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.
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.
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
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:
- Spinach Ricotta Brunch Bake
- Sausage Potato Hash
- Breakfast Pizza
- Crescent Bacon Breakfast Ring
- Sausage and Egg Breakfast Rolls
- Breakfast Egg Muffins
- Breakfast Burritos
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Sausage and Egg Breakfast Rolls
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)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375 F degrees. 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Do you pre cook the sausage before you put them in the rolls or let them cook in the oven while baking?
Yes, as mentioned in the instructions they should be fully cooked. I just fried them in a skillet.
I am referring to your recipe notes. If I am understand correctly, i bake, these, freeze them and then reheat in the oven. Do I have to defrost them first or bake them while still frozen?
That’s correct.
Do you bake from frozen or do you defrost then bake?
Do you mean if you make them ahead? You can bake them from frozen, they’ll just take a bit longer.
I used bagel seasoning instead of s&p on top and it proved to be a hit! Really amps up the breakfast vibes and looks pretty too!
I only had mozzarella on hand, but it worked very well! I think next time I’ll only cut the dough to make 6 rolls, since the dough seemed thinner than I’d like to make 8. This is a very good idea for a quick breakfast recipe that’s a little different than the norm. I’l definitely make again! Thanks for sharing!
So easy and delicious!! I had to cook mine for 25 min. My family loves the breakfast sausage roll! Thanks for this recipe it’s a keeper!
My pleasure, just happy you enjoyed it!
We changed the ingredients a bit (used chicken sausages, with no egg or cheese, due to family preferences) but loooved them!
I had trouble reheating frozen ones, though. Ended up microwaving (@ 60% power) until defrosted, then popping into toaster oven to crisp.
What do you think, Jo? I was thinking of making these again, using your exact ingredients, for some family friends (4 kiddos), and would like to include easy reheating instructions so all but the youngest can do it alone.
They only problem with microwaving would be that they might come out a bit soggy. You can try wrapping them in foil and freezing them like that, then place them in a 300 F degree oven for about 20 minutes. Thawed they might take 10 minutes.
I made these for an after church social one Sunday and everyone loved them. I made some with cheese and some without since not everyone (including me) can have cheese.
How would you go about freezing these?
You can! I’d wrap them up in plastic wrap and then place them in freezer bags. To reheat, you could pop them in the oven, but I think I’d reheat them in the oven to make sure they don’t come out soggy.
Wondering if you could sub puff pastry for crescent rolls?
Yes you could! You’d end up with flakier rolls, they would be awesome!
Thank you so much for replying to my email. I’ll let you know how it turns out.
Going camping. Will be using a Nuwave cooktop I have a pan cover. Can I do this using this method. Do I bake it for a short time & use the try pan to finish it? This cooktop cooks very fast. Leaving on Thursday. Please Help. If it doesn’t work It’s ok.
Hi Judy! Hard to tell, I’ve never used a Nuwave cooktop. I would probably bake these at home and then just use the cooktop to warm them up while camping.
Waaaooow
This is my husband’s new weekday breakfast favorite! I use vegan cheese, turkey sausage, egg beaters and low fat crescents. He thinks they’re the greatest to take and go. I love them too and I love how easy they are to make! The egg wash makes all the difference. I forgot it the first time and I definitely understand the need for it after making it a few times. The texture is much better!
So glad you and your husband are liking the sausage and egg breakfast rolls. They are a great treat to make for breakfast!
Love this! It’s just my husband and I and he is very picky about breakfast. I made these planning on having one left over so he could eat it tomorrow morning. That didn’t work out- he ate 3!!! Needless to say, I will be making these again. And I will also need to figure out something for tomorrow morning now:/.