These sausage and egg breakfast rolls deliver a warm, satisfying, and portable morning meal. Soft crescent-style dough wraps tender turkey sausages, fluffy scrambled eggs, and melted cheddar cheese for a simple breakfast that feels comforting and filling.

Why You’ll Love This Recipe

• Fast and easy—great for busy mornings.
• Uses simple, accessible ingredients.
• Perfect grab-and-go breakfast option.
• Kid-friendly and customizable.
• Freezer-friendly for convenient meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon butter
• 5 eggs
• 2 tablespoons all-purpose flour
• 8 refrigerated crescent rolls (1 can)
• 2 ounces shredded cheddar cheese
• 8 fully cooked turkey breakfast sausages
• 1 beaten egg (for egg wash)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper, or to taste

Directions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Beat the 5 eggs in a bowl. Melt the butter in a nonstick skillet over medium heat. Add the beaten eggs and gently pull them across the pan to form soft curds. Continue cooking until no liquid egg remains. Remove from heat.
3. Lightly flour your work surface and unroll the crescent dough. Roll it out slightly if needed. Pinch seams if necessary, then cut into 8 rectangles.
4. Add a spoonful or two of scrambled eggs onto each rectangle, sprinkle with cheddar cheese, and place one turkey sausage on top. Roll up tightly and place on the prepared baking sheet.
5. Brush the tops with the beaten egg wash and season lightly with salt and pepper.
6. Bake for about 15 minutes or until golden brown. Serve warm.

Servings and timing

This recipe makes 8 breakfast rolls.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use chicken breakfast sausages instead of turkey.
• Add finely diced bell peppers, onions, or mushrooms to the scrambled eggs.
• Swap cheddar cheese for mozzarella, Monterey Jack, or a cheese blend.
• Replace crescent dough with puff pastry for a more flaky texture.
• Add a touch of spice with chopped jalapeños.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 2–3 days. Note that the dough may soften slightly.
• Freezer: Freeze in an airtight container for up to 3 months.
• Reheating: Warm frozen rolls in a 400°F oven for 10–15 minutes, or refrigerated rolls for about 5–7 minutes, until heated through.

FAQs

How can I keep the rolls from getting soggy?

Allow the scrambled eggs to cool slightly before assembling so excess steam doesn’t soften the dough.

Can I prepare these the night before?

Yes. Assemble the rolls, refrigerate overnight, and bake in the morning. Add 2–3 extra minutes of baking time.

Can I use homemade dough?

Absolutely—any soft roll or crescent-style dough works well.

Can I air fry these?

Yes. Air fry at 350°F for about 8–10 minutes, checking for golden color.

Can I add vegetables to the filling?

Yes. Just sauté vegetables like peppers or onions before adding them to avoid excess moisture.

Can I use uncooked sausages?

Use only fully cooked turkey or chicken sausages. Raw sausage may not cook through properly.

Do these freeze well?

Yes. They freeze very well and reheat beautifully in the oven.

Can I make them cheese-free?

Yes. They will still hold together nicely without cheese.

Can I substitute the eggs with an alternative?

Scrambled tofu or an egg substitute will work if you prefer an egg-free version.

How do I prevent the dough from unrolling during baking?

Roll tightly and place seam-side down on the baking sheet.

Conclusion

These sausage and egg breakfast rolls are simple, customizable, and perfect for busy mornings or weekend brunches. With just a few everyday ingredients, you can prepare a warm, satisfying meal that freezes well and reheats beautifully. Enjoy them fresh or make a big batch for effortless breakfasts all week.

Print