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.
Sausage and Egg Breakfast Rolls
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 In Sausage and Egg Breakfast Rolls
- Butter –Â 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 –Â Store bought Pillsbury crescent rolls are what I used today.
- Cheese –Â Shredded cheddar cheese for melty, ooey gooey cheese pulls.
- Egg –Â 1 beaten egg for egg wash.
- Sausages –Â We’re using turkey breakfast sausages.
- Seasoning –Â 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
How To Store Leftover Breakfast Rolls
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 tsp butter
- 5 eggs
- 2 tbsp all-purpose flour
- 8 Pillsbury crescent rolls 1 can
- 2 oz cheddar cheese shredded
- 8 turkey breakfast sausages fully cooked
- 1 egg beaten for egg wash
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
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.
Recipe 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.Â
Sandra says
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!
Joanna Cismaru says
My pleasure, just happy you enjoyed it!
Kari says
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.
Joanna Cismaru says
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.
Betty Hintz says
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.
Christina says
How would you go about freezing these?
Joanna Cismaru says
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.
Debbie says
Wondering if you could sub puff pastry for crescent rolls?
Joanna Cismaru says
Yes you could! You’d end up with flakier rolls, they would be awesome!
Judy Preuss says
Thank you so much for replying to my email. I’ll let you know how it turns out.
JUDY Preuss says
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.
Joanna Cismaru says
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.
Vickie says
Waaaooow
Sandy says
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!
Fenne Kieken says
So glad you and your husband are liking the sausage and egg breakfast rolls. They are a great treat to make for breakfast!
Missy says
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:/.
colleen says
I love your no need crusty bread! I am hooked!! My favorite so far is my version of honey,raisin,cinnamon:*) was wondering if you have made any with cheese and if so, what type of cheese do you suggest? Thank you for sharing all these delicious recipes
Joanna Cismaru says
I have, with parmesan cheese, but you can also try cheddar cheese, or asiago cheese. YUM!
Melissa says
Do you think you could freeze these after cooking and then reheat one at a time?
Joanna Cismaru says
You probably could, but they might be a bit soggy, can’t say for sure since I haven’t tested that.
Sue K says
This looks awesome and it’s a definite keeper. My daughter takes the GO train every morning to downtown Toronto and this is the perfect grab and go!! Thanks so much, i make so many of your recipes!!! Love, love 🙂
Joanna Cismaru says
Hi Sue!! Yes this is perfect for taking on the train, I’m so happy you’re enjoying my recipes. 🙂
Leslie says
I may have to add my turkey sausage to this! It would be a perfect on the go for work each day. Thanks for sharing!
Joanna Cismaru says
My pleasure!