These Sausage and Egg Breakfast Roll-Ups are the ultimate 30-minute morning win, wrapping savory breakfast sausage, fluffy scrambled eggs, and melted cheddar inside a buttery, flaky crescent roll. This high-protein, family-friendly meal is perfect for busy weeknights or lazy Sunday brunches, offering a handheld breakfast experience that keeps kids and adults satisfied all morning long.
Hey friend! Grab a mug of coffee and lean in, because I’m about to share the recipe that finally ended the “I’m not hungry for breakfast” battle in my house. If you’ve been looking for a way to serve a hearty, hot meal without the mountain of pans or a 6 AM wake-up call, you have found it. These roll-ups are buttery, cheesy, and so easy to customize that you’ll find yourself making them on repeat—I know I do!
Key Takeaways
- Ready from prep to table in under 30 minutes using easy refrigerated dough shortcuts.
- Can be prepped up to 24 hours in advance and stored in the fridge for a quick bake-and-go morning.
- Perfectly portable for school drop-offs or commuting, as they hold their shape and heat beautifully.
- If you enjoy these handheld treats, you have to try my Mini Deep Dish Crescent Roll Pizzas for an easy dinner fix.
Why You’ll Love This Sausage and Egg Breakfast Roll-Ups Recipe
- You’ll love the way the buttery crescent dough creates a light, golden crust around the savory filling.
- Trust me, the combination of warm melted cheddar and savory sausage links is like a hug in every bite.
- It’s packed with lean protein from the eggs and sausage to keep your energy levels stable until lunch.
- You can easily dip them in maple syrup or salsa for a sweet-and-savory flavor explosion.
- Feel-good callout: These roll-ups are a great way to sneak in some extra nutrients—I often fold in a handful of finely chopped spinach or bell peppers into the eggs!
- For another high-protein start to your day, my Best High-Protein Breakfast Smoothie is the perfect liquid accompaniment.
Food or Cultural Background
I still remember the first time I made these for a holiday brunch; my kids were so excited about “pizza for breakfast” that they polished off the whole tray before I even got a plate! This recipe is a modern take on the classic breakfast sandwich, influenced by the love for hearty, portable meals that can survive a busy morning. While the “pig in a blanket” is a cocktail party staple, this breakfast version swaps the hot dog for a savory sausage link and adds the magic of scrambled eggs.
In my kitchen, these represent the balance between being a busy food blogger and a mom who just wants to see her family eat something other than cereal. They remind me of the simplicity found in classic comfort food like my Easy Jiffy Corn Casserole, where a few pantry staples transform into a total crowd-pleaser. Whether you’re serving them with a side of fruit or a drizzle of country gravy, these roll-ups bring a little bit of that cozy diner feel right to your own kitchen island.
Ingredients for Sausage and Egg Breakfast Roll-Ups
| Ingredient | Notes/Substitutes |
|---|---|
| 1 tube (8 oz) Crescent Rolls | Look for the “Seamless Sheet” version to save time on pinching seams. |
| 8 Cooked Sausage Links | Turkey sausage or plant-based links work beautifully for a lighter option. |
| 4-5 Large Eggs | Whisked with a splash of milk for extra fluffiness. |
| 1/2 cup Cheddar Cheese | Sharp cheddar adds the most punch; use dairy-free shreds if needed. |
| 1 tbsp Butter | Essential for that perfect “soft scramble” texture in the eggs. |
| Salt and Pepper | To taste; I sometimes add a dash of garlic powder for extra depth. |
If you love the flavor of breakfast sausage, you’ve got to see my Crockpot Garlic Parmesan Chicken and Potatoes.
Equipment Needed
- Large non-stick skillet (for scrambling the eggs)
- Baking sheet lined with parchment paper or a silicone mat
- Small mixing bowl and whisk
- Spatula for folding the eggs
How to Make Sausage and Egg Breakfast Roll-Ups Step-by-Step
- Preheat your oven to 375°F and line your baking sheet so cleanup is a breeze later.
- Scramble the eggs in a skillet with butter over medium heat until they are soft and just set, being careful not to overcook them.
- Unroll your crescent dough triangles (or rectangles) and place them on your prepared baking sheet.
- Layer a generous pinch of cheddar cheese on the wide end of each dough piece to act as the “glue” for your filling.
- Divide the scrambled eggs evenly among the crescent pieces, placing them right on top of the cheese.
- Place one cooked sausage link on top of the eggs, then loosely roll up the dough starting from the wide end.
- Brush the tops with an optional egg wash (one beaten egg) to get that signature shiny, bakery-style golden finish.
- Bake for 13–15 minutes until the rolls are puffed and golden brown, then let them rest for a few minutes before serving, much like my Million Dollar Chicken Casserole.
Expert Tips for the Best Results
- Soft scramble is key. Since the eggs will bake for another 15 minutes in the oven, take them off the heat when they still look slightly “wet” so they don’t get rubbery.
- Don’t overfill. It’s tempting to pile on the eggs, but if they’re too full, the crescent dough won’t cook all the way through in the center, you know?
- Use fully cooked sausage. This ensures you aren’t dealing with excess grease leaking into your dough while it bakes.
- Here’s a little trick I’ve learned: if you’re out of crescent rolls, you can use flour tortillas and bake them until crispy for a “breakfast taquito” vibe.
- For more technical secrets, I’ve got a whole guide on What is the secret ingredient to crispy wings? that covers general crisping tricks!
What to Serve With Sausage and Egg Breakfast Roll-Ups
- A small bowl of fresh mixed berries or sliced melon adds a nice sweetness to balance the salty sausage.
- Dip them in a side of maple syrup or a spicy ketchup for an extra flavor kick.
- Serve them alongside a platter of my Irresistible Banana Oatmeal Bars for a full brunch spread.
- A big glass of orange juice or a cold brew coffee is the perfect morning accompaniment.
Storing and Reheating Tips
You can store any leftover roll-ups in an airtight container in the fridge for up to 3 days. To reheat, I highly recommend using a toaster oven or the air fryer at 350°F for about 3-5 minutes—this keeps the crescent dough perfectly flaky. The microwave works in a pinch (about 30 seconds), but the dough will be much softer. You can also freeze these after baking; just wrap them individually in foil and store in a freezer bag for up to a month!
Nutrition Facts
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 310 kcal |
| Protein | 14g |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Carbohydrates | 13g |
| Sodium | 680mg |
| Fiber | 0g |
| Sugar | 3g |
| Cholesterol | 135mg |
Nutrition information is estimated and may vary based on ingredients and cooking methods. Source: USDA FoodData Central.
FAQs About Sausage and Egg Breakfast Roll-Ups
How do I stop the filling from falling out?
The secret is to place the cheese down first—as it melts, it acts as a binder for the eggs and sausage links to help everything stay tucked inside.
Can I make these vegetarian?
Yes! Use a plant-based sausage link and ensure your cheese is vegetarian-friendly to enjoy a meat-free version of this breakfast classic.
Final Thoughts
I am so excited for you to get these into your morning rotation; they are truly a game-changer for those busy school mornings! There is nothing better than seeing your family actually eat a hot meal before they head out the door. If you love these easy handheld bites, you’ve got to try my Savory Dill Pickle Chicken Salad Recipe for your next meal-prep lunch. Can’t wait to see your photos!
Let’s Stay Connected!
I’d love to see your breakfast creations! Make sure to follow me on Pinterest for more daily recipe inspiration and join our Facebook community to share your tips and connect with other home cooks just like you.
Sausage and Egg Breakfast Roll-Ups
Ingredients
Equipment
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large skillet, melt butter over medium heat. Add whisked eggs and scramble until soft and just set. Season with salt and pepper.
- Unroll the crescent dough and separate into 8 triangles.
- Place a pinch of shredded cheese on the wide end of each triangle.
- Top the cheese with a spoonful of scrambled eggs and one cooked sausage link.
- Roll up the crescent dough starting from the wide end and place on the baking sheet.
- Bake for 13–15 minutes or until the dough is golden brown and puffed.