Print

Sausage and Egg Breakfast Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These sausage and egg breakfast rolls wrap tender turkey sausage, fluffy scrambled eggs, and melted cheddar cheese in soft crescent dough. They’re warm, portable, and perfect for busy mornings or make-ahead meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 breakfast rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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

Instructions

  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. Cook 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 and cut into 8 rectangles.
  4. Add scrambled eggs to each rectangle, sprinkle with cheddar cheese, and place one turkey sausage on top. Roll up tightly and place seam-side down on the prepared baking sheet.
  5. Brush the tops with beaten egg wash and season with salt and pepper.
  6. Bake for 15 minutes or until golden brown. Serve warm.

Notes

  • Allow scrambled eggs to cool before assembling to avoid soggy dough.
  • Use fully cooked sausages only.
  • Customize with vegetables, different cheeses, or spice additions.
  • Freeze baked rolls for up to 3 months.
  • Reheat in oven for best texture; avoid microwave if possible.

Nutrition

Find it online: https://savorymomskitchen.com/sausage-and-egg-breakfast-rolls/