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Sausage Egg and Cheese Breakfast Roll-Ups

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Yields: 8 roll-ups
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Intensity: Easy – This recipe involves simple cooking techniques like browning sausage and scrambling eggs. The assembly is straightforward and a great activity to do with helpers in the kitchen.

Equipment You’ll Need

  • Large skillet

  • Medium mixing bowl

  • Whisk

  • Baking sheet

  • Parchment paper or a silicone baking mat

  • Spatula

  • Measuring cups and spoons

Ingredients

For the Filling:

  • ½ pound (8 oz) ground breakfast sausage (mild or spicy)

  • 6 large eggs

  • 2 tablespoons milk or water

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon garlic powder

  • 1 cup shredded cheese (a blend of cheddar and Monterey Jack is ideal)

  • 2 tablespoons finely chopped chives or green onions (optional)

For the Assembly:

  • 1 (8-ounce) can refrigerated crescent roll dough (8 count)

  • 1 tablespoon melted butter (for brushing)

  • Everything bagel seasoning, sesame seeds, or poppy seeds for topping (optional)

Instructions

Step 1: Cook the Sausage

  1. Brown the Sausage: Place your large skillet over medium heat. Add the ground breakfast sausage, breaking it up with a spatula into small crumbles. Cook for 5-7 minutes, until the sausage is thoroughly browned and cooked through.

  2. Drain the Fat: Once cooked, transfer the sausage crumbles to a plate lined with a paper towel to drain off any excess grease. Wipe the same skillet clean with a paper towel—you’ll use it for the eggs next. Allowing the sausage to cool slightly prevents it from melting the crescent dough during assembly.

Step 2: Scramble the Eggs

  1. Whisk the Eggs: In a medium bowl, whisk together the 6 eggs, 2 tablespoons of milk, salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy. The milk helps create a softer, fluffier scramble.

  2. Cook Low and Slow: Pour the egg mixture into the cleaned skillet over low to medium-low heat. Using a spatula, gently push the eggs from the edges toward the center as they cook. This slow, gentle cooking creates soft, creamy curds rather than rubbery, dry eggs.

  3. Slightly Undercook: Remove the eggs from the heat while they are still slightly wet and shiny. They will continue to cook from residual heat. Transfer them to a clean plate to stop the cooking process and allow them to cool completely. This is a critical step to avoid a watery filling that will make the crescent dough soggy.

Step 3: Assemble the Roll-Ups

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

  2. Unroll the Dough: Open the can of crescent roll dough and unroll the sheet onto a clean surface. You will see the perforated triangles. If your dough is a seamless sheet, simply cut it into 8 equal rectangles.

  3. Layer the Fillings: On the wide end of each crescent triangle, layer the ingredients in this order:

    • A heaping tablespoon of the cooled scrambled eggs.

    • A tablespoon of the cooled sausage crumbles.

    • A generous pinch of shredded cheese.

    • A sprinkle of chives or green onions (if using).

  4. The Art of the Roll: Carefully roll up each crescent dough triangle, starting from the wide, filled end and rolling towards the narrow point. Tuck the dough around the filling as you go, ensuring it is fully enclosed. Press the final tip of the dough down firmly to seal the roll-up and prevent it from unraveling in the oven.

  5. Place on Pan: Arrange the assembled roll-ups seam-side down on your prepared baking sheet, leaving about an inch of space between each one for even baking and browning.

Step 4: Bake to Golden Perfection

  1. Brush and Top: Using a pastry brush, lightly brush the top of each roll-up with the melted butter. This will promote a beautifully golden, shiny finish. For an extra flavor and texture boost, sprinkle the tops with everything bagel seasoning, sesame seeds, or poppy seeds.

  2. Bake: Place the baking sheet in the preheated oven and bake for 11-14 minutes, or until the crescent dough is puffed and a deep, golden brown.

  3. Cool Slightly: Remove the roll-ups from the oven and let them cool on the baking sheet for 5 minutes before serving. The filling will be extremely hot, and this brief rest allows it to set slightly.

Step 5: Serve and Enjoy

  1. Serve Warm: These roll-ups are best served warm. They can be enjoyed as a standalone breakfast or paired with a side of fresh fruit, a small salad, or a dipping sauce like hot sauce, ketchup, or salsa.

The Last of the Recipe: Storage & Reheating

  • Storing Leftovers: Allow the roll-ups to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.

  • Freezing for Meal Prep: This is where the recipe truly shines. After baking and cooling, arrange the roll-ups in a single layer on a baking sheet and “flash freeze” for 1 hour. Then, transfer the frozen roll-ups to a freezer-safe zip-top bag or container. They will keep for up to 2 months.

  • Reheating:

    • From Refrigerated: Reheat in a toaster oven or conventional oven at 350°F (175°C) for 8-10 minutes until warm and the exterior is crisp. The microwave can be used (30-45 seconds) but will result in a softer texture.

    • From Frozen: There is no need to thaw! Reheat frozen roll-ups directly in the oven or toaster oven at 350°F (175°C) for 15-20 minutes, or until heated through. For a quick fix, microwave from frozen for 60-90 seconds, but the crust will be soft.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 roll-up

  • Calories: ~285 kcal

  • Total Fat: 19g

  • Saturated Fat: 7g

  • Cholesterol: 155mg

  • Sodium: 580mg

  • Total Carbohydrates: 15g

  • Dietary Fiber: 0g

  • Sugars: 4g

  • Protein: 12g

Chef’s Notes & Customizations

  • Cool Your Fillings: The single most important tip for success is to ensure your sausage and egg fillings are completely cooled before assembly. A hot filling will start to cook the dough from the inside, making it greasy and difficult to handle.

  • Don’t Overfill: It can be tempting to pack in the filling, but overstuffing is the primary cause of bursting seams. A heaping tablespoon of each component is the perfect amount.

  • Customize Your Fillings: This recipe is incredibly versatile.

    • Vegetarian: Omit the sausage and add sautéed diced bell peppers, onions, and mushrooms.

    • Bacon Lover’s: Use ½ cup of cooked, crumbled bacon instead of sausage.

    • Southwest Style: Add a teaspoon of taco seasoning to the eggs and use a pepper jack cheese blend.

    • Lighter Version: Use turkey sausage, egg whites, and low-fat cheese.

  • Dough Variations: You can also use one sheet of puff pastry, cut into 8 rectangles, for a flakier, more buttery exterior.

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