When morning rolls around and you’re craving something hearty, flavorful, and ready to hold in your hands, look no further than Sausage Egg Breakfast Rolls. These rolls wrap up savory breakfast sausage, fluffy scrambled eggs, cheese, and optional veggies in soft roll dough (or crescent sheet), making them perfect for breakfast brunch, meal prep breakfasts, or easy breakfast dishes the whole family will devour.
The beauty of this recipe is in its simplicity and versatility – you can mix and match sausage types, cheeses, dough bases, and additional fillings to match your taste or prep goals. Whether you’re prepping ahead for busy weekdays, feeding a crowd, or simply want a comfort‑filled breakfast you can pick up and enjoy, these rolls have you covered.
In this article you’ll find a detailed recipe for making sausage egg breakfast rolls, step‑by‑step instructions, how to serve them, how to store and prep ahead, tips to nail perfect rolls, variations to keep things fresh, FAQs, and final thoughts. Let’s roll into breakfast!
Table of Contents
Why You’ll Love Sausage Egg Breakfast Rolls
- Hands‑on but stress‑free: You’re assembling rolls, not mastering pastry or shaping loaves. Perfect for home bakers who want flavor without fuss.
- Meal‑prep magic: Bake a batch, then store or freeze—grab‑and‑go breakfast is ready to roll.
- Customizable and flexible: Use sausage, bacon, ham, or veggie sausage; add peppers or spinach; adapt to dietary needs.
- Perfect for brunch or breakfast: Great for weekend brunch spreads or a weekday breakfast upgrade.
- Versatile breakfast dish: Serve warm or room‑temperature, alone or with fruit or salad — ideal for family breakfasts, brunch parties, or busy mornings.
- Comfort meets convenience: All the savory satisfaction of sausage + egg, wrapped in a roll you can hold — no fork required.
Once you’ve made a batch of these sausage egg breakfast rolls, you’ll likely find yourself repeating the recipe on rotation. They’re that good.
Ingredients
Here’s what you’ll need to make approximately 12 rolls (adjust quantities as desired):
Main ingredients
- 1 lb (450 g) breakfast sausage (mild or spicy, pork or turkey)
- 6 large eggs
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 large tube (about 8 oz) crescent roll dough sheet (or a sheet of rolled‑out bread dough)
- 1 tablespoon butter (for scrambling eggs)
- ¼ cup milk (for eggs)
- Salt and pepper, to taste
Optional add‑ins
- ½ cup diced bell pepper or onion
- 1 cup fresh spinach, chopped
- ½ tsp garlic powder or paprika
- A few slices of cooked bacon or ham for extra meat variety
- 12 breakfast links (cooked) in place of sausage bits for a “sausage link inside each roll” version
Finish & bake
- 1 beaten egg for egg‑wash on rolls (optional — gives golden shine)
- Sesame seeds or poppy seeds sprinkled on top (optional)
Step‑by‑Step Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C) (or check your dough package instructions if using different type). Line a baking sheet with parchment paper or lightly grease a baking dish (9×13‑inch works well) if you prefer the “rolls in a pan” method.
Step 2: Cook the sausage (and optional veggies)
In a skillet over medium heat, cook the breakfast sausage until fully browned and cooked through. If using diced onions or bell peppers, add them halfway through cooking the sausage so they soften. Drain any excess fat if needed, then set sausage and veggies aside to cool slightly.
Step 3: Scramble the eggs
In a mixing bowl, whisk eggs with milk, salt, pepper and any optional seasonings (garlic powder, paprika). In the same or a separate skillet, melt butter over medium heat and pour in the egg mixture. Cook gently, stirring with a spatula until just set but still soft — you want a slightly under‑done texture so they stay moist inside the rolls. Remove from heat and let cool slightly.
Step 4: Roll out the dough
Unroll the crescent roll sheet (or the roll‑out dough) onto a lightly floured surface. If your dough is in triangles (standard crescent sheet), press the seams together to form a rectangle. Use a rolling pin to smooth out into roughly a 14″ x 10″ rectangle (or size matching your dough package). If using bread dough, roll out to a rectangle of similar dimension.
Step 5: Assemble the filling
Spread the shredded cheddar cheese evenly over the dough rectangle. Distribute the cooked sausage (and veggies, if any) evenly on top. Spread the scrambled eggs evenly. Leave about ½‑inch margin around the edges so you can roll cleanly.
Step 6: Roll and cut
Starting with the long side, roll the dough tightly, pinching the seam and edges to seal. Use a sharp knife (or dental floss) to cut the log into 12 equal pieces (about 1¼‑inch each). Place each roll seam‑side down on the prepared baking sheet or place the pieces side‑by‑side in the greased baking dish, spacing them slightly apart.
Step 7: Finish and bake
(Optional) Brush the tops of the rolls with the beaten egg for a glossy finish. Sprinkle lightly with sesame seeds or poppy seeds if desired. Bake for 18‑22 minutes, or until the rolls are golden brown and the dough is cooked through. If using a dish, the rolls may need a few extra minutes—look for puffed tops and no raw dough.
Step 8: Cool and serve
Remove from the oven and let the breakfast rolls cool in the pan for about 5 minutes. Then transfer to a wire rack or serve directly from the pan. These are best served warm—cheese is melty, sausage and egg are still soft inside the roll. Serve alone or with fresh fruit, yogurt, or a simple side salad.
How to Serve Sausage Egg Breakfast Rolls
These sausage egg breakfast rolls shine in lots of serving situations — here are some fun ideas:
Weekend Brunch Spread
Set out the rolls warm, along with fruit salad, yogurt parfaits, and a carafe of orange juice or coffee. Guests can grab a roll and pair it with fresh berries or a side of roasted potatoes for a complete brunch feel.
Meal Prep Breakfast
Bake a batch ahead on Sunday. The rolls can be stored in the fridge and reheated in the microwave (30‑45 seconds) or warmed in the oven (300°F for 8 minutes) to preserve the crisp outside. They become a ready‑to‑go breakfast for busy weekday mornings. Pack one with a banana or an apple for a balanced breakfast.
Breakfast for Two or Family
For smaller households, assemble half the recipe (6 rolls) and bake fresh one morning. Or let everyone pick their toppings—offer sausage links, bacon, or veggie sausage so everyone customizes their roll.
Brunch Potluck or Casual Gatherings
Place the rolls on a large platter with toothpicks or small appetizer forks. They’re easy to pick up, drizzled with a little hot sauce or salsa on the side for guests who want heat.
Breadless Option (Low‑Carb Adaptation)
Swap the dough for low‑carb roll alternative or wrap filling in large collard greens and bake similarly for a rolled “wrap” vibe.
Side Pairings
- Fresh fruit or berries for light sweetness.
- Greek yogurt with honey.
- Hash browns or breakfast potatoes for more hearty texture.
- A simple green salad with lemon vinaigrette for a brunch‑fusion feel.
Serve with coffee, tea, or a mimosa if you’re feeling festive. These sausage egg breakfast rolls fit seamlessly into breakfast, brunch, or even breakfast-for-dinner scenarios.
How to Store Sausage Egg Breakfast Rolls
Refrigeration
Once the rolls have cooled to room temperature, transfer them to an airtight container. They will keep in the fridge for up to 4‑5 days. For best texture, reheat in the oven at 325°F for about 8 minutes (or until warmed through) rather than using the microwave, which can soften the dough.
Freezing
If you want longer-term storage, freeze after baking:
- Let rolls cool completely.
- Wrap individually in plastic wrap and then place in a resealable freezer bag or airtight container.
- Freeze for up to 2‑3 months.
- To reheat: Remove desired rolls from freezer, unwrap, and bake at 350°F for 10‑12 minutes from frozen, or thaw overnight in the fridge and warm at 300°F for 8 minutes.
Make‑Ahead Assembly
You can also assemble the rolls ahead and refrigerate overnight, covered tightly, then bake fresh the next morning. This saves time in the morning and still results in fresh‑baked rolls.
Travel or Potluck Friendly
Place warm rolls in a thermal container or wrap in foil with a towel on top to retain heat for a short period (30‑40 minutes). If transporting to a brunch potluck, include a small dish of hot sauce or salsa and a side of fresh fruit for contrast.
Re‑crisping Tips
If your rolls become slightly soggy after refrigeration, place them briefly under the broiler (~2 minutes) or bake at 325°F until the exterior crisp returns. This reinstates that just‑baked appeal.
Tips to Make Sausage Egg Breakfast Rolls
- Use room‑temperature eggs and dough: If your dough is cold straight from the fridge, let it sit for 10 minutes so it’s easier to work with.
- Drain excess sausage fat: Especially if using higher‑fat sausage, drain and blot any excess grease so your rolls don’t get soggy.
- Don’t overcook eggs: Scramble until just set (still slightly moist) so when baked inside the roll they stay tender and avoid dry texture.
- Roll tightly and pinch seams: This ensures the filling stays inside and you get clean slices or rolls that hold their shape.
- Seal edges well: If dough opens during baking, the filling may leak or cheese will ooze out.
- Use parchment for easy cleanup: Line your baking sheet with parchment to prevent sticking and make reheating simpler.
- Brush with egg wash: A light coating of beaten egg adds beautiful golden color and shine.
- Customize your fillings: Rotate sausage types (maple‑sage, chicken, vegetarian), add veggies (spinach, peppers, mushrooms), or swap cheese (pepper jack, gouda) for variation.
- Make mini versions: Use smaller dough rectangles and cut into 16‑18 rolls for snack‑sized versions. Bake for ~15 minutes at 375°F.
- Prep ahead: Scramble the eggs and cook the sausage a day ahead and store separate. On baking day, assemble and bake fresh.
Variations of Sausage Egg Breakfast Rolls
1. Maple‑Sage Sausage & Apple Rolls
Use maple breakfast sausage and add thinly sliced apple for sweetness. Swap cheddar for gouda.
2. Vegetarian Roll
Use vegetarian sausage crumbles or sautéed mushrooms + spinach in place of meat, and cheddar-white blend cheese.
3. Low‑Carb Breakfast Roll
Skip dough altogether. Use large collard greens or low‑carb tortilla wraps to roll sausage, eggs, and cheese. Bake or warm until firm.
4. Pizza Style Breakfast Rolls
Replace sausage with turkey pepperoni, add mozzarella and pizza sauce, then roll. Serve with marinara dip.
5. Spicy Chorizo & Jalapeño Rolls
Use Spanish chorizo, diced jalapeño peppers, pepper jack cheese. Add hot sauce on the side.
6. Sheet‑Pan Breakfast Roll Bake
Rather than individual rolls, roll one large dough rectangle, fill, roll into log, slice, and bake in a 9×13 pan. Leave slices together for a “pull‑apart” brunch bake.
7. Overnight Breakfast Rolls
Assemble the rolls the night before, cover and refrigerate, then bake the next morning for fresh‑baked aroma and flavor.
FAQs
Q1: Can I make these sausage egg breakfast rolls ahead of time?
Yes! You can assemble the rolls the night before, cover tightly, and refrigerate. Bake the next morning for fresh texture. Also, cooked and cooled rolls freeze well (see storage section).
Q2: What kind of dough should I use?
Crescent roll sheet dough is convenient and simple. You can also use pre‑rolled bread dough, pizza dough, or make your own yeast dough if desired.
Q3: Can I use leftover eggs or sausage from another meal?
Definitely. Leftover scrambled eggs or cooked sausage work great—just drain and cool before assembling.
Q4: How do I reheat and keep the rolls crisp?
For best texture, reheat in an oven at 325°F for 8‑10 minutes or bake from frozen at 350°F for 10‑12 minutes. Microwaving is faster but may soften the dough exterior.
Q5: Can I make these gluten‑free?
Yes. Use gluten‑free roll dough or wrap filling in gluten‑free tortillas. Ensure sausage and other fillings are certified gluten‑free.
Final Thoughts
If you’re chasing a breakfast that is warm, satisfying, flexible, and prep‑friendly, these Sausage Egg Breakfast Rolls are your hero. They deliver the savory combination of sausage, eggs, and cheese in a handheld roll that can be baked fresh, prepped ahead, or frozen for later. They’re ideal for busy mornings, brunch gatherings, or anytime you want a breakfast dish that looks impressive but comes together easily.
Start with your favorite sausage, eggs cooked just right, your cheese of choice, and dough you trust. Then roll, bake, and enjoy. Serve them warm, pair with fresh fruit, yogurt, or a side salad, and you’ve got breakfast covered.
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Sausage Egg Breakfast Rolls
- Total Time: 40 minutes
- Yield: 12 rolls 1x
Description
Savory Sausage Egg Breakfast Rolls – a hearty, make-ahead breakfast recipe filled with breakfast sausage, scrambled eggs, and cheddar cheese wrapped in soft roll dough. Perfect for brunch, prep, or handheld meals on the go.
Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 tube crescent roll dough sheet
- 1 tablespoon butter
- ¼ cup milk
- Salt and pepper, to taste
- Optional: ½ cup diced bell pepper, onion, or spinach
- Optional: sesame or poppy seeds for topping
- 1 beaten egg for egg wash (optional)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment or grease a baking dish.
2. Cook sausage in a skillet over medium heat until browned. Drain fat. Set aside.
3. Whisk eggs with milk, salt, and pepper. Scramble in butter until just set. Let cool.
4. Unroll crescent dough and press into a 14×10-inch rectangle.
5. Sprinkle shredded cheese over dough, then layer cooked sausage and scrambled eggs.
6. Roll up dough tightly from the long edge and seal the seam.
7. Slice into 12 equal pieces and place on the baking sheet or dish.
8. Brush tops with beaten egg, sprinkle with seeds if desired.
9. Bake for 18–22 minutes until golden and cooked through.
10. Let cool 5 minutes before serving or storing.
Notes
You can make these rolls ahead and refrigerate or freeze.
Reheat in the oven for best texture.
Swap in bacon, vegetarian sausage, or different cheeses for variety.
Serve with fruit or yogurt for a complete breakfast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg