Sausage Egg Breakfast Roll-Ups: My Go-To Quick Morning Treat
Let Me Tell You About Sausage Egg Breakfast Roll-Ups
You know when you roll out of bed, hungry, not exactly ready to face the day? That was me a few months ago, groggy and borderline cranky, except I somehow got the idea to stuff sausage and eggs in crescent dough and bake them. Long story short: nobody in my house has let me stop making these.
I mean, there was a little mishap… First time I made them, my youngest tried to fit the WHOLE roll-up in her mouth at once—picture a chipmunk with breakfast burrito cheeks. Everyone lost it laughing, and I just thought, yep: this is a keeper. (The roll-ups, not the eating method—though to be honest, that was impressive.)
Why You’re Going to Love These
I usually whip these up when I’ve overslept (again) and need something fast but not boring. My family actually cheers when I make them—which frankly, rarely happens unless bacon is involved. They’re melty, a bit messy, and nobody ever complains about leftovers (which, if I’m honest, only happen if I hide a couple at the back of the fridge). Honestly, the only tiny headache is prying the dough apart. But hey, worth it.
What You Need (And What I Sub In a Pinch)
- 1 tube refrigerated crescent dough (my gran swore by Pillsbury, but honestly, the store brand doesn’t taste much different to me)
- 4 breakfast sausages (I grab pork, but chicken sausage is good too; once I used veggie ones and everyone survived)
- 3 eggs (If I’m out, I sometimes use two and a splash more cheese. It’s fine!)
- 1/2 cup shredded cheese (cheddar is classic, but I’ve gone rogue with mozzarella or pepper jack and—no regrets)
- Splash of milk (only because I feel like it makes the eggs fluffier… maybe an old wives’ tale?)
- Pinch of salt and pepper (let’s be honest—sometimes I forget the pepper)
- Optional: chives, hot sauce, salsa for serving
If you wanna get fancy, you could toss in some spinach, chopped tomatoes, whatever’s lurking in the crisper that’s not yet past its prime.
How I Actually Make ‘Em
- Preheat your oven to 375°F (or is it 400°F? Actually, both work, but 375 just feels safer for my tiny, chaotic oven). Line a baking tray with parchment—or, if you’re me and out of parchment, a bit of nonstick spray on foil works.
- Cook the sausages in a skillet. I always forget to prick them first—so you might hear a little sizzling drama, nothing dangerous. Once they’re browned, chop or slice them. Or leave them whole if you’re in a wild mood.
- Scramble the eggs with a splash of milk, salt, and (maybe) pepper. Cook low and slow. Here’s where I sneak a taste. Live a little.
- Unroll the crescent dough. Admittedly, this step makes me feel like a magician—if the magician was, you know, sticky-fingered. Separate into triangles.
- Spoon eggs and sausage onto the wide end of each triangle. Sprinkle with cheese. Try not to get too greedy; overstuffing is a rookie mistake (ask me how I know…)
- Roll ’em up, starting from the fat end. Believe me, it looks awkward right now but comes together in the oven.
- Bake around 12-14 minutes. They should look golden and a little bubbly (sometimes mine ooze cheese like lava—no worries, that’s the best bit).
Let ’em cool a minute (or just burn your tongue a bit, as I do every single time).
Things I Figured Out the Hard Way
- If you overfill the dough, it splits open in the oven. Not tragic; just a bit more rustic… and harder to get off the tray.
- Hot sauce wakes these up nicely, but sometimes I forget and serve ketchup instead. The children revolt. You’ve been warned.
- You really don’t need fancy cheese. I’ve used that shredded cheese that’s probably mostly wood pulp—still delicious.
Variations (Some Genius, One… Not so Much)
I made these once with leftover taco meat. Kind of awesome. My husband likes to sneak some jalapeños in (calls it his ‘wake-up call’). Mini versions for a party? Adorable.
However, I once tried with pizza sauce. Wasn’t good. Too soggy. Maybe I did it wrong, but I doubt I’ll try that again.
Do You Really Need Special Equipment?
Technically, a baking tray is essential. Or a cookie sheet. Or just flip a cast iron pan upside down if you’re desperate. If you don’t have parchment? I just oil the tray—though sometimes things stick, so be warned.
Will They Keep? (They Disappear Here, But…)
Store in the fridge, wrapped up or in a container. Probably good for two days. But honestly, in my house, they never last till dinner. You can freeze ’em, but I usually just eat what’s left cold, with coffee, and marvel at my own restraint (sarcasm, in case that didn’t come across).
Serving Ideas, If You Want To Get Fancy
My personal favorite: sliced in half, dunked in salsa. My mum loves hers with hot English mustard. Kids demand ketchup (go figure).
For weekend brunch, I plop them onto a platter with some grapes and (if I’m feeling ambitious) a bowl of fruit yogurt. Looks fancy, feels easy. You could even set up a little DIY roll-up bar—everyone picks their own extras. Kind of chaos, kind of fun.
Hard-Earned Pro Tips
- I once rushed rolling the dough and the filling shot out both ends. Now I sort of squish each side closed a bit. Tastes the same but tidier.
- If you want them golden, brush with a smidge of melted butter before baking. Or not. It’s up to you, but my kids seem to notice when I skip it.
- There’s pretty much no graceful way to eat these. Embrace the chaos (napkins help).
Actually Real FAQ From Friends and Hungry People
Can you make these sausage egg roll-ups ahead of time?
Absolutely. Best trick is to assemble and refrigerate before baking—don’t bake in advance unless you like cold eggs (actually, some folks do). I suppose you could freeze, but I rarely plan that far ahead.
Can I swap crescent dough for puff pastry or biscuit dough?
I’ve tried puff pastry—works, but flakier (and a bit posh, which isn’t always right for Tuesday morning). Biscuit dough is a lot thicker, so don’t overfill.
Sausage or bacon—which is better?
I’m Team Sausage, but bacon works. Just cook it first and blot the grease—otherwise, it’s a greasy mess (ask me how I learned this little bacon oven trick).
Cheese options?
Whatever melts, honestly. Cheddar, American (yes, even those slices work), a bit of parmesan—just don’t use the stuff labeled ‘pizza topping’. Did that once. Regret it. Serious Eats tested melting cheeses, if you want to go down the cheese rabbit hole.
On second thought…
If you want to make this for a crowd, double everything and don’t bother trying to keep them tidy. It’s more fun that way.
A Little Off-Topic (But Not Entirely)
By the way, if you’re ever road-tripping through the Midwest, there’s a gas station chain—Casey’s?—makes a breakfast pizza that’s basically this idea, just… round and not rolled. Worth a try if roll-ups aren’t your jam that day!
So there you go—Sausage Egg Breakfast Roll-Ups, as real as they get from a sleep-deprived, very enthusiastic home cook. Enjoy, and may your mornings be 10% easier (though, fair warning, not guaranteed…)
Ingredients
- 8 breakfast sausage links
- 4 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1 can refrigerated crescent dough (8 rolls)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a skillet over medium heat, cook sausage links until browned and fully cooked. Set aside.
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3In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in the same skillet and scramble the eggs until just set. Remove from heat and stir in shredded cheddar cheese.
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4Unroll crescent dough and separate into 8 triangles. Place a spoonful of scrambled eggs and one sausage link at the wide end of each triangle, then roll up tightly.
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5Arrange roll-ups seam side down on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
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6Remove from oven, sprinkle with chopped chives if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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