Sausage Egg Breakfast Rolls
Fluffy scrambled eggs, juicy turkey sausage, and melted cheddar wrapped in golden crescent dough—these grab-and-go breakfast rolls bake up in under 30 minutes, freeze well, and are perfect for busy mornings or an easy brunch spread.
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.
Notes
Tips: Let scrambled eggs cool before assembling to avoid soggy dough; use fully cooked turkey sausage for speed and food safety; bake on a wire rack set over a sheet for extra-crispy bottoms; customize with veggie add-ins or cheese blends.
Variations: Veggie version (spinach, mushrooms, onions); spicy kick with pepper jack or jalapeños; extra-cheesy with cheddar–mozzarella mix; mini bites by halving dough triangles for parties.
Storage & reheating: Refrigerate up to 4 days. Freeze up to 2 months (wrap individually). Reheat in microwave 30–45 seconds or in a 350°F (175°C) oven 8–10 minutes.