If you’ve been hunting for a warm, comforting breakfast that’s as fun to make as it is to eat, you’ve just found it. This Egg and Sausage Breakfast Rolls Recipe brings together fluffy scrambled eggs, savory sausage, melted cheddar cheese, and tender crescent dough in one irresistible bite. Perfect for busy mornings or weekend brunches, these rolls are packed with flavor, easy to prepare, and sure to become a household favorite that everyone will ask for again and again.
Ingredients You’ll Need
These ingredients are simple but essential, each adding its own magic to the Egg and Sausage Breakfast Rolls Recipe. From the soft crescent dough that wraps everything up to the bright pop of green onions, every component plays a role in creating a balanced and delicious breakfast treat.
- Refrigerated crescent roll dough (8-count): The flaky, buttery base that holds all the fillings together perfectly.
- Large eggs (4): Provide fluffy, protein-packed goodness and a satisfying texture.
- Milk (1/4 cup): Keeps the scrambled eggs tender and moist.
- Salt (1/4 teaspoon): Enhances the flavors and balances the taste.
- Black pepper (1/8 teaspoon): Adds a gentle kick for savory depth.
- Cooked breakfast sausage (1/2 cup), crumbled: A hearty, flavorful meat that makes the rolls satisfying and rich.
- Shredded cheddar cheese (1/2 cup): Melts beautifully for gooey, cheesy goodness in every bite.
- Chopped green onions (1/4 cup): A fresh, mild onion flavor that adds color and brightness.
- Nonstick cooking spray: To ensure your rolls don’t stick and come out perfectly golden.
How to Make Egg and Sausage Breakfast Rolls Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375 degrees Fahrenheit to get it nice and hot for baking. Lightly grease a muffin tin or baking sheet with nonstick spray—this will help your rolls bake evenly without sticking, resulting in a beautiful golden crust.
Step 2: Whisk and Cook the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth. Pour this into a nonstick skillet heated over medium heat. Stir gently and cook until the eggs are just set but still soft and creamy—this is the secret to tender scrambled eggs that won’t dry out inside your rolls.
Step 3: Assemble the Rolls
Unroll the crescent dough and separate it into the 8 triangles it comes pre-cut for. On each triangle, spoon some of the scrambled eggs. Then add a generous sprinkle of crumbled sausage, shredded cheddar cheese, and chopped green onions. These layers combine juicy, savory, and cheesy notes that make each bite so satisfying.
Step 4: Roll and Bake
Starting from the wider end of each crescent triangle, carefully roll the dough over the fillings, tucking everything in snugly to prevent leakage. Place your rolls on the prepared pan or into muffin cups if using, spacing them apart. Bake for 12 to 15 minutes, or until the rolls are puffed up, golden brown, and cooked through.
How to Serve Egg and Sausage Breakfast Rolls Recipe
Garnishes
Adding a touch of freshness goes a long way, so top your rolls with a sprinkle of extra chopped green onions or fresh herbs like parsley or chives for a burst of color and flavor. A dash of hot sauce or a dollop of sour cream can also elevate the experience if you love a little kick or creaminess alongside your savory rolls.
Side Dishes
Pair these breakfast rolls with a light fruit salad to balance the richness, or serve them alongside crispy hash browns for a true classic breakfast spread. A glass of freshly squeezed orange juice or a warm cup of coffee complements the meal beautifully, making for a cozy and complete morning feast.
Creative Ways to Present
For brunch gatherings, arrange the rolls on a decorative platter with small bowls of dipping sauces like salsa, honey mustard, or cream cheese spread. You can also slice them crosswise to make mini roll-up bites that are perfect finger foods for parties. Wrapping a little napkin around each brings charming, casual vibes to your breakfast table.
Make Ahead and Storage
Storing Leftovers
If you have any rolls left over (which might be hard!), keep them in an airtight container in the refrigerator for up to 3 days. This keeps the rolls fresh and moist, ready for a quick breakfast or snack later in the week without losing flavor or texture.
Freezing
You can freeze these egg and sausage breakfast rolls either baked or unbaked. For best results, assemble the rolls, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep well for up to a month, perfect for meal prepping or busy mornings.
Reheating
Reheat refrigerated or thawed frozen rolls in a conventional oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through. An air fryer also works wonderfully, crisping up the crust while keeping the insides soft and melty. Microwaving is quicker but may soften the crust.
FAQs
Can I substitute bacon for sausage in this Egg and Sausage Breakfast Rolls Recipe?
Absolutely! Chopped cooked bacon is a delicious alternative that adds smoky flavor. You can even mix ham or other breakfast meats to suit your taste.
Are these breakfast rolls suitable for freezing?
Yes, they freeze very well. Either freeze after baking or freeze assembled, then bake from frozen—you just may need to add a few extra minutes to the baking time.
Can I add vegetables to the filling?
Definitely! Sautéed bell peppers, spinach, mushrooms, or diced tomatoes complement the eggs and sausage nicely, making your rolls even more colorful and nutritious.
How long do these breakfast rolls keep in the refrigerator?
Stored properly in an airtight container, they stay fresh for up to 3 days, making them an excellent option for quick morning meals or snacks.
Is it possible to make this recipe dairy-free?
Yes, simply swap the milk for a dairy-free alternative like almond or oat milk and choose your favorite dairy-free cheese to enjoy the same great flavors without dairy concerns.
Final Thoughts
You really can’t go wrong with this Egg and Sausage Breakfast Rolls Recipe. They’re easy to whip up, endlessly customizable, and utterly delicious. Whether you’re feeding a crowd or just want a comforting start to your day, these rolls bring warmth, flavor, and plenty of smiles to the table. Give them a try—you’re going to love how they make mornings so much brighter!
Print
Egg and Sausage Breakfast Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Breakfast Rolls are a delicious and convenient morning meal featuring crescent roll dough filled with fluffy scrambled eggs, savory breakfast sausage or bacon, melted cheddar cheese, and fresh green onions. Perfect for a quick breakfast or make-ahead option, they bake to golden perfection and offer a satisfying combination of flavors and textures.
Ingredients
Dough
- 1 can refrigerated crescent roll dough (8-count)
Egg Mixture
- 4 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Filling
- 1/2 cup cooked breakfast sausage (crumbled) or chopped bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or baking sheet with nonstick cooking spray to prevent sticking.
- Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Cook the Eggs: Heat a nonstick skillet over medium heat. Pour in the egg mixture and gently stir as it cooks until the eggs are just set but still soft and slightly creamy. Remove from heat.
- Prepare the Dough: Unroll the crescent roll dough and carefully separate it into 8 triangles along the perforations.
- Assemble Rolls: Spoon a portion of the scrambled eggs onto the wide end of each crescent triangle. Top with crumbled sausage or chopped bacon, shredded cheddar cheese, and a sprinkle of chopped green onions.
- Roll and Place: Starting at the wide end, roll each crescent dough piece tightly around the filling, tucking in the filling as you go. Place the rolls seam-side down into the greased muffin tin or on the baking sheet, spaced slightly apart.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the rolls are golden brown and cooked through.
- Cool and Serve: Allow the rolls to cool slightly before serving to let the filling set and make handling easier.
Notes
- You can customize the filling with sautéed vegetables, ham, or your favorite cheese variety.
- These rolls can be made ahead of time and stored in the refrigerator; reheat in the oven or air fryer for best results.
- Using a muffin tin helps keep the rolls nicely shaped and evenly baked.
- For a lower-fat option, substitute turkey sausage and reduced-fat cheese.
