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Sausage Egg Breakfast Rolls

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These easy sausage egg breakfast rolls combine savory sausage, fluffy eggs, melty cheese, and golden pastry for a hearty, hand-held brunch or meal prep breakfast. Perfect for busy mornings, holiday brunches, or grab-and-go meals, they’re endlessly customizable and always a crowd-pleaser.

Ingredients

Scale
  • 12 oz breakfast sausage (pork, turkey, or plant-based)
  • 6 large eggs
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 1/4 cup milk or cream
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 2 tbsp fresh herbs, chopped (optional: chives, parsley, or dill)
  • 2 cans refrigerated crescent dough sheets (8 oz each)
  • All-purpose flour, for dusting
  • 1 egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Lightly dust your work surface with flour.
  2. In a nonstick skillet over medium heat, cook the sausage, breaking it up with a spatula, until browned and cooked through (6-8 minutes). Drain excess fat on a paper towel-lined plate.
  3. In a mixing bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in shredded cheese and chopped herbs if using.
  4. Wipe out the skillet, add a dab of butter or oil, and pour in the egg mixture. Cook over low heat, stirring gently, just until softly set (still a little creamy). Remove from heat.
  5. Gently fold the cooked sausage into the eggs. Taste and adjust seasoning if needed.
  6. Unroll crescent dough on the floured surface and gently press seams together to form a rectangle. Cut into 8 equal squares (or triangles, if using pre-cut dough).
  7. Spoon about 3 tablespoons of the filling onto each square, keeping it centered. Don’t overfill.
  8. Fold dough over filling and pinch edges to seal, forming a neat bundle. Place seam-side down on the baking sheet. Repeat with all pieces.
  9. Brush each roll with egg wash (1 beaten egg + 1 tbsp water). Sprinkle with sesame or poppy seeds if desired.
  10. Bake at 375°F (190°C) for 18-22 minutes, or until golden brown and puffed. Rotate the pan halfway for even browning.
  11. Let the rolls cool on the pan for 5 minutes before serving. Serve warm.

Notes

Don’t overcook the eggs; they’ll finish in the oven. Drain sausage well to avoid soggy rolls. Seal dough seams tightly to prevent leaks. Use cold dough for easier handling. For meal prep, cool completely before storing. Reheat in the oven for best texture. Customize with different meats, cheeses, or veggies. For gluten-free, use GF dough.

Nutrition

Keywords: sausage egg breakfast rolls, breakfast rolls, brunch, meal prep, easy breakfast, grab-and-go breakfast, sausage and egg, crescent roll breakfast, make ahead breakfast, portable brunch

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