Breakfast Rolls
Warm, fluffy, and meal-prep friendly, these Breakfast Rolls wrap soft scrambled eggs, turkey sausage, and melty cheddar inside golden crescent (or pizza) dough. Bake once and enjoy a cozy, grab-and-go breakfast all week—perfect for brunch tables, lunchboxes, or busy mornings.
Ingredients
Main Ingredients
- 1 package refrigerated crescent dough or pizza dough
- 4 large eggs
- 0.25 cup milk
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cooked turkey sausage crumbled or chopped
- 1 cup shredded cheddar cheese
- 1 tbsp butter optional, for brushing tops
Optional Fillings
- sautéed spinach or kale, diced bell peppers or onions, mushrooms or tomatoes, cooked seasoned tofu, leftover roasted veggies use any combo you like
Instructions
- Cook eggs: Whisk eggs, milk, salt, and pepper. Scramble in a non-stick skillet over medium heat until just set; let cool slightly.
- Prep dough: Heat oven to 375°F (190°C). Line a baking sheet with parchment. Unroll dough and divide into rectangles/squares; lightly flatten to make space for filling.
- Fill: Spoon scrambled eggs, turkey sausage, and cheddar into the center of each dough piece. Avoid overfilling.
- Roll & seal: Roll up, tucking sides and pinching seams to seal. Place seam-side down on the sheet; brush tops with melted butter if using.
- Bake: 12–15 minutes, until golden brown and cooked through.
- Serve: Cool slightly and serve warm. Add fruit on the side or dip in salsa or plain Greek yogurt.
Notes
Tips: Use chilled dough for easier rolling; pre-cook and cool fillings to avoid excess moisture; add herbs (parsley/chives) to eggs; sprinkle breadcrumbs on top for crunch; line the pan with parchment for easy cleanup.
Serving ideas: Pair with fresh fruit or smoothies; add to a brunch board with yogurt and berries; great in lunchboxes; serve with salsa, guacamole, or honey mustard.
Make-ahead & storage: Assemble unbaked and refrigerate overnight; or bake, cool, and store. Refrigerate up to 4 days, or freeze (wrapped individually) up to 2 months. Reheat at 350°F (175°C) for 10 minutes or microwave 30–45 seconds.
Allergen note: Pork- and alcohol-free as written; use tofu/veggies for a vegetarian option.