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Sausage Egg Breakfast Roll-Ups

A close-up of two halves of a sausage egg breakfast roll up, showing sausage, scrambled eggs, and bacon inside flaky pastry.
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Quick and easy sausage, egg, and cheese roll-ups made with crescent dough. Perfect for a grab-and-go breakfast, freezer meal prep, or a simple weekend brunch.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 12 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cans (8 ounces each) refrigerated crescent rolls
  • 1 cup shredded cheddar cheese

Instructions

  1. Cook the breakfast sausage in a skillet over medium heat until browned. Drain off any excess grease.
  2. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
  3. Pour the egg mixture into the skillet with the sausage. Cook, stirring occasionally, until the eggs are set.
  4. Unroll the crescent dough and press the seams together to form a rectangle.
  5. Spread the cooked sausage and egg mixture evenly over the dough.
  6. Sprinkle the shredded cheddar cheese over the sausage and egg mixture.
  7. Roll up the dough tightly, starting from one of the long sides.
  8. Slice the roll into 1-inch thick pieces.
  9. Place the roll-ups on a baking sheet lined with parchment paper.
  10. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Notes

  • For freezer meals, let the roll-ups cool completely. Wrap individually in plastic wrap, then place in a freezer bag. Reheat in the microwave or oven.
  • You can substitute other cheeses like Monterey Jack or a Mexican blend.
  • Add a pinch of red pepper flakes to the egg mixture for a little heat.

Nutrition

Find it online: https://devourdish.com/sausage-egg-breakfast-roll-ups/