Sausage Egg and Cheese Breakfast Roll-Ups
Sausage Egg and Cheese Breakfast Roll-Ups are the ultimate morning comfort food — golden, flaky, and bursting with warm, cheesy goodness. Each roll-up wraps savory sausage, soft scrambled eggs, and melted cheese inside buttery crescent dough for a quick and hearty breakfast. Perfect for busy mornings, meal prep, or cozy weekend brunches!
Ingredients
- Main Ingredients
- 1 can refrigerated crescent roll dough 8-count
- 6 –8 breakfast sausage links or ½ lb crumbled sausage
- 4 large eggs
- 1 cup shredded cheddar cheese or your favorite type
- Optional Add-Ins
- Diced bell peppers or onions
- Spinach or kale
- Fresh herbs parsley, chives, or black pepper
- Pro Tip:
- Pre-cooked sausage saves time. Sharp cheddar gives bold flavor but you can mix it up with mozzarella, pepper jack, or Swiss for variety.
Instructions
- Step 1: Prepare the Ingredients
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the sausage until browned; drain any excess fat.
- Scramble the eggs in a separate pan until soft and just set — they’ll finish cooking in the oven.
- Step 2: Assemble the Roll-Ups
- Unroll the crescent dough and separate it into triangles.
- Place a spoonful of scrambled eggs, sausage, and shredded cheese at the wide end of each triangle.
- Roll each one tightly toward the tip, tucking in the filling as you go.
- Step 3: Bake Until Golden
- Place roll-ups seam-side down on the prepared sheet.
- Brush lightly with melted butter or egg wash for extra color.
- Bake for 10–12 minutes, or until golden brown and crisp on the edges.
- Step 4: Cool & Serve
- Let cool for 3–5 minutes before serving.
- Serve warm with ketchup, salsa, or creamy gravy for dipping.
Notes
- Don’t overfill — a little goes a long way.
- Seal edges tightly to keep cheese from leaking out.
- Always bake seam-side down for even results.
- Reheat leftovers in an air fryer for that fresh, crispy texture.