Busy mornings call for breakfasts that are warm, filling, and easy to eat on the go—and that’s exactly where Sausage Egg Breakfast Roll-Ups shine. Wrapped in flaky crescent dough and stuffed with savory sausage, soft scrambled eggs, and melted cheddar cheese, these handheld roll-ups deliver everything you love about a classic breakfast in one delicious bite.
Whether you’re feeding a hungry family before school, hosting a relaxed weekend brunch, or stocking your freezer with make-ahead breakfasts, these roll-ups are a reliable favorite. They’re simple to prepare, incredibly satisfying, and endlessly adaptable, making them one of those recipes you’ll come back to again and again.
Why You’ll Love These Sausage Egg Breakfast Roll-Ups
-
Quick & easy – Ready in just 30 minutes
-
Handheld & portable – Perfect for busy mornings
-
Kid-friendly – Familiar flavors wrapped in flaky dough
-
Freezer-friendly – Ideal for meal prep
-
Customizable – Switch up the cheese, sausage, or add-ins
Ingredients You’ll Need
Breakfast Filling
-
6 fully cooked breakfast sausage links
-
4 large eggs
-
1 tablespoon milk
-
Salt and black pepper, to taste
-
1 tablespoon butter
-
1 cup shredded cheddar cheese
Dough
-
1 can (8 oz) refrigerated crescent roll dough
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare the Eggs
In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
Melt the butter in a skillet over medium heat. Pour in the egg mixture and gently scramble, stirring slowly, until the eggs are just set and still soft. Remove from heat immediately to prevent overcooking.
Tip: Slightly undercooked eggs finish cooking in the oven and stay tender.
3. Prepare the Crescent Dough
Unroll the crescent dough and separate it into individual triangles. Lay them flat on a clean surface with the wide ends facing you.
4. Assemble the Roll-Ups
Spoon a small amount of scrambled eggs onto the wide end of each triangle. Sprinkle evenly with shredded cheddar cheese.
Place one sausage link on top of the egg mixture.
5. Roll and Bake
Starting at the wide end, gently roll each crescent triangle toward the point, enclosing the filling. Place seam-side down on the prepared baking sheet.
Bake for 15–20 minutes, or until the roll-ups are puffed, golden brown, and fully cooked through.
6. Serve Warm
Let cool slightly, then serve warm for the best flavor and texture.
Prep & Cook Times
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
-
Servings: 6 roll-ups
Nutrition Information (Per Roll-Up – Approximate)
-
Calories: 280
-
Carbohydrates: 18 g
-
Protein: 11 g
-
Fat: 20 g
-
Saturated Fat: 9 g
-
Cholesterol: 135 mg
-
Sodium: 520 mg
-
Fiber: 1 g
-
Sugar: 4 g
Tips for Perfect Breakfast Roll-Ups
-
Use fully cooked sausage – Prevents excess grease and ensures even heating
-
Don’t overfill – Too much filling can cause the dough to split
-
Seal seams well – Keeps everything tucked inside
-
Bake on parchment – Helps achieve even browning
Delicious Variations
Cheesy Bacon Roll-Ups
Replace sausage with cooked bacon strips and add mozzarella or Colby Jack cheese.
Veggie Breakfast Roll-Ups
Use sautéed bell peppers, spinach, and mushrooms instead of sausage.
Spicy Southwest Version
Add pepper jack cheese and a sprinkle of chili powder or jalapeños.
Everything Bagel Style
Top with everything seasoning before baking for extra crunch and flavor.
Make-Ahead & Freezer Instructions
Make-Ahead
Assemble roll-ups the night before, cover tightly, and refrigerate. Bake fresh in the morning.
Freezer-Friendly
-
Bake roll-ups fully and let cool completely.
-
Wrap individually in foil or plastic wrap.
-
Store in a freezer-safe bag for up to 2 months.
To reheat:
-
Microwave: 60–90 seconds
-
Oven: 350°F for 10–12 minutes
When to Serve Sausage Egg Breakfast Roll-Ups
These roll-ups are perfect for:
-
Busy weekday mornings
-
School breakfasts
-
Weekend brunch spreads
-
Holiday breakfast casseroles (as a side)
-
Road trips and travel days
Pair them with fresh fruit, yogurt, or a simple smoothie for a balanced meal.
Frequently Asked Questions
Can I use uncooked sausage?
It’s best to use fully cooked sausage. If using raw sausage, cook thoroughly before assembling.
Can I make these without cheese?
Yes! They’ll still be delicious, just slightly less creamy.
What other dough can I use?
Puff pastry or biscuit dough works, but crescent rolls provide the flakiest texture.
Can kids help make these?
Absolutely—rolling the crescents is a fun, kid-friendly step.
Sausage Egg Breakfast Roll-Ups are the kind of recipe that earns a permanent spot in your breakfast rotation. They’re warm, comforting, easy to make, and incredibly practical for busy schedules. With flaky crescent dough, savory sausage, soft eggs, and melted cheese, they deliver classic breakfast flavor in the most convenient form possible.
Whether fresh from the oven or reheated from the freezer, these roll-ups are always a win.
Sausage Egg Breakfast Roll-Ups
Ingredients
- 6 fully cooked breakfast sausage links
- 4 large eggs
- 1 tablespoon milk
- Salt and black pepper to taste
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 can 8 oz refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Melt the butter in a skillet over medium heat. Add the egg mixture and gently scramble until just set. Remove from heat.
- Unroll the crescent dough and separate it into individual triangles.
- Spoon a small amount of scrambled eggs onto the wide end of each triangle. Sprinkle with shredded cheddar cheese.
- Place one sausage link on top of the egg mixture.
- Roll up each triangle starting from the wide end and place seam-side down on the prepared baking sheet.
- Bake for 15–20 minutes, or until the roll-ups are puffed and golden brown.
- Serve warm for best flavor and texture.
