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Egg and sausage roll-ups served on a plate, a delightful breakfast option.

Sausage Egg Breakfast Roll-Ups

Cozy, buttery bites that are quick to make and perfect for busy mornings, featuring scrambled eggs, crumbled sausage, and optional cheese wrapped in crescent roll dough.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package crescent roll dough Keep chilled until ready
  • 2 links cooked sausage, crumbled Breakfast sausage or bulk both work
  • 2 large eggs, scrambled Gentle scramble, not dry
  • 1 cup shredded cheese (optional) Cheddar, pepper jack, or mozzarella

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Unroll the crescent dough on a lined baking sheet and press seams together to form one even sheet.
  3. Heat a skillet and brown crumbled sausage until you hear a light sizzle and smell toasted meat.
  4. Scramble the eggs in the same pan; cook gently until still slightly soft, since they’ll finish baking.
  5. Fold eggs and sausage together and taste for seasoning. Add cheese if you like; it melts beautifully.
  6. Spoon equal portions along the wide edge of the dough, leaving room to roll.
  7. Roll from the wide end, tucking as you go, and pinch seams to seal.
  8. Bake for 12–15 minutes until roll-ups are puffed with golden edges and a hollow thump sounds when tapped. Serve warm.

Notes

Use pre-cooked sausage or breakfast crumbles to halve prep time. Don't overcook the eggs in the skillet; keep them slightly soft so they don’t dry in the oven. For a flavor lift, stir chopped green onion or a pinch of smoked paprika into the egg mix.