Sausage Egg Breakfast Rolls are the ultimate grab-and-go brunch idea. With fluffy eggs, juicy turkey sausage, and melted cheese wrapped in golden crescent dough, these breakfast roll-ups are quick, kid-friendly, and downright addictive.
Whether you’re prepping for a busy morning or feeding a crowd, these roll-ups are a guaranteed hit. They come together fast, bake beautifully, and taste even better than they look. Great for school mornings, weekend brunch, or holiday breakfasts!
Why You’ll Love Sausage Egg Breakfast Rolls
- Quick prep and bake (ready in under 30 minutes)
- Perfect for meal prep or weekend brunch
- Portable and freezer-friendly
- Customizable with your favorite breakfast ingredients
- Family- and kid-approved
- Less mess, all-in-one breakfast
- Great make-ahead option
Ingredients for Sausage Egg Breakfast Rolls
- 1 can refrigerated crescent roll dough (8 count)
- 4 turkey breakfast sausage links (fully cooked)
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Butter or oil spray (optional for topping)
- Sesame seeds or poppy seeds (optional topping)
Optional Add-Ins:
- Sautéed spinach
- Diced bell peppers
- Sliced mushrooms
- Chopped green onions
How to Make Sausage Egg Breakfast Rolls
Step 1: Scramble the Eggs
In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour into a lightly greased skillet and cook over medium heat, stirring gently, until just set. Remove from heat and let cool slightly.
Step 2: Prep the Crescent Rolls
Unroll the crescent dough and separate into 8 triangles. Lightly stretch each triangle to make room for filling.
Step 3: Fill and Roll
Place a spoonful of scrambled eggs, half a sausage link, and some shredded cheese onto each triangle. Roll up starting from the wide end, tucking sides in if needed to keep filling inside.
Step 4: Bake
Arrange the rolls on a parchment-lined baking sheet. Optionally brush tops with melted butter or spray with oil and sprinkle with seeds. Bake at 375°F (190°C) for 12–15 minutes, or until golden brown and puffed.
Step 5: Serve and Enjoy
Let cool slightly and serve warm. Pair with fruit, yogurt, or a smoothie for a complete meal.
Tips for the Best Breakfast Rolls
- Let scrambled eggs cool before assembling to avoid soggy dough
- Use high-quality crescent roll dough for best flavor
- Pre-cooked sausage saves time and ensures safe filling
- Customize to your taste with cheese blends or veggie fillings
- For a crispier crust, bake on a wire rack instead of a flat sheet
Sausage Egg Breakfast Roll Variations
Veggie Version
Skip sausage and add sautéed spinach, mushrooms, and onions for a vegetarian version.
Spicy Kick
Use pepper jack cheese or spicy turkey sausage. Add jalapeños inside the roll for heat lovers.
Cheesy Overload
Use a mix of cheddar, mozzarella, or Swiss cheese. Add a sprinkle of cheese on top before baking.
Mini Bites
Cut crescent dough in half to make smaller bites, perfect for brunch buffets or parties.
What to Serve with Sausage Egg Breakfast Rolls
- Fresh fruit salad
- Greek yogurt with honey and granola
- Green smoothie or fresh juice
- Roasted breakfast potatoes
- Side of avocado slices or guacamole
How to Store and Reheat
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic wrap or foil. Freeze for up to 2 months.
- Reheat: Microwave for 30–45 seconds or reheat in a 350°F oven for 8–10 minutes until warmed through.
Sausage Egg Breakfast Rolls Nutrition Info (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Fat | 11 g |
| Carbohydrates | 13 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 310 mg |
Frequently Asked Questions About Sausage Egg Breakfast Rolls
Can I make these ahead of time?
Yes! You can prep and store them unbaked in the fridge overnight. In the morning, bake fresh for a hot breakfast with no morning stress.
Can I freeze these rolls?
Absolutely. Once cooled, wrap each roll tightly and freeze. Reheat in the oven or microwave when ready to eat.
What type of sausage is best?
Fully cooked turkey or chicken sausage links work best. Make sure they are not raw to avoid undercooked filling.
Can I make these without crescent dough?
Yes, puff pastry or biscuit dough also works. Be sure to adjust baking time as needed.
Are these good for kids?
Yes! They’re soft, flavorful, and easy to eat with little hands. Plus, you can sneak in veggies for a nutrition boost.
Final Thoughts
Sausage Egg Breakfast Rolls are a smart and delicious way to simplify your mornings. They’re flavorful, protein-rich, and easy to customize. Whether you’re planning a brunch party or need a reliable breakfast-on-the-go, these roll-ups are always a hit.
Make a double batch — they disappear fast!
Sausage Egg Breakfast Rolls
Ingredients
Main Ingredients
- 1 can (8-count) refrigerated crescent roll dough
- 4 links turkey breakfast sausage fully cooked; each link cut in half crosswise
- 4 large eggs
- 0.25 cup milk
- 0.5 cup shredded cheddar cheese
- salt and black pepper to taste
- butter or oil spray optional, for brushing/spritzing tops
- sesame seeds or poppy seeds optional topping
Optional Add-Ins
- sautéed spinach, diced bell peppers, sliced mushrooms, chopped green onions optional fillings as desired
Instructions
- Scramble eggs: Whisk eggs, milk, salt, and pepper. Cook in a lightly greased skillet over medium heat, stirring gently, until just set. Remove from heat to cool slightly.
- Prep dough: Heat oven to 375°F (190°C). Line a baking sheet with parchment. Unroll crescent dough and separate into 8 triangles; lightly stretch to make room for filling.
- Fill & roll: Add a spoonful of scrambled eggs, half a turkey sausage link, and some shredded cheddar to each triangle. Roll from the wide end, tucking sides to keep filling inside.
- Bake: Arrange on the sheet. Brush with melted butter or spritz with oil and sprinkle seeds if using. Bake 12–15 minutes until puffed and golden brown.
- Serve: Cool slightly and serve warm. Pair with fruit, yogurt, or a smoothie.