Cheesy sausage breakfast rolls are everything a great breakfast should be: satisfying, flavorful, and easy to enjoy in one handheld bite. These crispy rolls combine classic breakfast ingredients—savory sausage, soft scrambled eggs, creamy cheese, and a hint of heat—wrapped in an egg roll wrapper and fried until golden brown.
This recipe is designed for flexibility. It works just as well for a relaxed weekend brunch as it does for meal prep breakfasts or crowd-friendly appetizers. The filling is rich and comforting, while the crisp exterior adds texture and structure that makes these rolls easy to serve and even easier to eat.
Unlike traditional breakfast casseroles or sandwiches, these breakfast rolls deliver maximum flavor in a compact format. They reheat well, freeze beautifully, and can be customized to suit different spice levels or dietary preferences.
Why This Recipe Works
This recipe succeeds because it balances texture, flavor, and technique without unnecessary complexity.
The sausage provides savory depth and fat, which keeps the filling moist. Soft-scrambled eggs add structure while remaining tender. Cream cheese and sour cream create a rich, cohesive filling that melts evenly when fried. Sharp cheddar adds bold flavor and elasticity, helping the rolls stay creamy inside without leaking.
Egg roll wrappers are sturdy enough to hold the filling yet thin enough to fry quickly and evenly. Frying at the correct temperature ensures a crisp exterior without absorbing excess oil.
Chilling the filling before rolling is a critical step. It firms the mixture, making the rolls easier to assemble and preventing blowouts during frying.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 breakfast rolls
Category: Breakfast / Brunch
Cuisine: American / Comfort Food
Ingredient Breakdown
Protein Base
Ground breakfast sausage
Forms the savory foundation of the filling. Choose mild or hot depending on your preference. Pork sausage works best, but turkey sausage can also be used.
Eggs
Provide structure and richness. Soft scrambling is essential to prevent dryness after frying.
Creamy Elements
Cream cheese
Creates a smooth, cohesive filling and balances the saltiness of the sausage.
Sour cream
Adds tang and helps keep the interior moist.
Sharp cheddar cheese
Melts beautifully and adds bold flavor. Sharp cheddar is recommended to prevent the rolls from tasting flat.
Flavor Builders
Green onions
Add freshness and mild onion flavor without overpowering the filling.
Jalapeño
Introduces gentle heat. Remove seeds for milder rolls or omit entirely if preferred.
Hot sauce
Adds acidity and depth. Use your favorite brand.
Garlic powder and onion powder
Provide even seasoning throughout the mixture.
Wrapping and Cooking
Egg roll wrappers
Strong enough to hold the filling and crisp quickly when fried.
Oil for frying
Neutral oils such as canola, vegetable, or peanut oil work best.
Step-by-Step Instructions
Step 1: Cook the Sausage
Heat a large skillet over medium heat. Add the ground breakfast sausage and cook for 6–8 minutes, breaking it apart as it browns. Cook until no pink remains and the sausage is fully rendered.
Transfer the cooked sausage to a large mixing bowl. Allow it to cool slightly before adding other ingredients to prevent melting the cheeses too quickly.
Step 2: Scramble the Eggs
In a separate skillet over medium-low heat, melt the butter. Add the eggs and gently stir continuously, keeping the heat low.
Cook the eggs for about 8 minutes until softly scrambled. The eggs should be just set and still slightly glossy. Remove from heat immediately.
Add the scrambled eggs to the bowl with the sausage.
Step 3: Build the Filling
To the sausage and eggs, add cream cheese, sour cream, shredded cheddar cheese, chopped green onions, diced jalapeño, hot sauce, garlic powder, and onion powder.
Mix thoroughly by hand or with a sturdy spoon until fully combined. The mixture should be thick, creamy, and evenly distributed.
Step 4: Chill the Filling
Cover the bowl and refrigerate the filling for 20 minutes. This step is essential for easy rolling and prevents the filling from spreading or leaking during frying.
Step 5: Assemble the Rolls
Set up a rolling station with a small bowl of water. Place an egg roll wrapper on a clean surface in a diamond shape.
Lightly wet the edges of the wrapper with water. Spoon 1–2 tablespoons of filling into the center.
Fold in the left and right sides about ½ inch, then roll tightly from the bottom toward the top, sealing the edge.
Repeat with remaining wrappers and filling.
Step 6: Fry the Rolls
Heat oil in a deep skillet or fryer to 350°F. Fry the rolls in batches, turning occasionally, for 3–4 minutes until golden brown and crispy.
Do not overcrowd the pan, as this lowers the oil temperature and results in greasy rolls.
Remove the rolls and drain briefly on paper towels.
Step 7: Serve
Serve hot while the exterior is crisp and the filling is creamy.
Tips for Perfect Breakfast Rolls
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Keep the egg scramble soft to prevent a dry interior
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Chill the filling before rolling for easier handling
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Seal wrappers tightly to prevent leaks
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Maintain oil temperature at 350°F
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Fry in small batches for even browning
Variations
Spicy Breakfast Rolls
Add extra jalapeño, hot sausage, or additional hot sauce for more heat.
Bacon and Sausage Rolls
Replace half the sausage with cooked, crumbled bacon for added smokiness.
Cheese Lover’s Version
Use a blend of cheddar, Monterey Jack, and mozzarella.
Oven-Baked Option
Brush rolls with oil and bake at 400°F for 15–18 minutes, flipping halfway.
Air Fryer Version
Air fry at 375°F for 8–10 minutes, turning once.
Serving Suggestions
Cheesy sausage breakfast rolls pair well with:
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Maple syrup or honey drizzle
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Spicy ketchup
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Ranch or chipotle mayo
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Fresh fruit for balance
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Hash browns or breakfast potatoes
They also work well as part of a brunch spread alongside eggs, pastries, and fresh juice.
Storage and Make-Ahead Instructions
Refrigeration
Store cooked rolls in an airtight container for up to 3 days.
Freezing
Freeze uncooked or cooked rolls in a single layer, then transfer to freezer bags. Freeze for up to 2 months.
Reheating
Reheat in the oven at 375°F or air fryer until hot and crisp. Avoid microwaving if possible, as it softens the wrapper.
Nutrition Information (Per Roll, Approximate)
Calories: 420
Carbohydrates: 18 g
Protein: 17 g
Fat: 28 g
Saturated Fat: 13 g
Cholesterol: 165 mg
Sodium: 620 mg
Fiber: 1 g
Sugar: 2 g
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble and refrigerate or freeze before frying.
Can I bake instead of fry?
Yes, though frying provides the crispiest texture.
Can I use turkey sausage?
Absolutely. Choose a well-seasoned variety for best flavor.
Do egg roll wrappers work better than crescent dough?
Yes. Egg roll wrappers hold their shape and crisp evenly.
Can I reheat these for meal prep?
Yes. Reheat in the oven or air fryer for best texture.
Cheesy sausage breakfast rolls deliver everything you want in a comfort-food breakfast: rich flavor, satisfying texture, and flexibility. They’re easy enough for a weekend morning, impressive enough for brunch guests, and practical enough for meal prep.
Whether you serve them fresh from the fryer or pull them from the freezer on a busy morning, these rolls consistently deliver bold, crowd-pleasing results.
Cheesy Sausage Breakfast Rolls
Ingredients
- 1 pound ground breakfast sausage
- 6 large eggs
- 1 package egg roll wrappers
- 2 cups shredded sharp cheddar cheese
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 1 cup chopped green onions
- 1 jalapeño finely diced
- 1 tablespoon hot sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon butter for scrambling eggs
- Oil for frying
Instructions
- Heat a large skillet over medium heat. Add the ground sausage and cook for 6–8 minutes, breaking it up as it cooks, until fully browned. Transfer the sausage to a large mixing bowl.
- In a separate skillet over medium-low heat, melt the butter. Add the eggs and gently stir continuously to create soft scrambled eggs, about 8 minutes. Remove from heat and add to the bowl with the sausage.
- Add cream cheese, sour cream, shredded cheddar, jalapeño, green onions, hot sauce, garlic powder, and onion powder to the bowl. Mix thoroughly by hand until fully combined.
- Cover the mixture and refrigerate for 20 minutes to help it firm up.
- Set up a rolling station with a small bowl of water. Place an egg roll wrapper on a flat surface and lightly wet the edges with water.
- Spoon 1–2 tablespoons of filling into the center. Fold in the sides about ½ inch, then roll tightly from the bottom to seal. Repeat with remaining wrappers and filling.
- Heat oil to 350°F in a deep skillet or fryer. Fry the rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain briefly on paper towels. Serve hot.
