Warm, cheesy, and irresistibly savory, these Sausage Egg Breakfast Rolls are your new favorite way to kick-start the day. Each golden brown roll wraps up everything you crave in a morning meal: fluffy scrambled eggs, hearty sausage, and melted cheese—all baked into a soft crescent dough shell. They’re hand-held, mess-free, and perfect for busy mornings or lazy weekend brunches.

Think of them as breakfast comfort food you can grab and go. Whether you’re feeding a hungry family or prepping make-ahead breakfast for the week, these rolls are the answer. They freeze well, reheat beautifully, and are endlessly customizable based on your favorite breakfast ingredients.

What Kind of Dough Should I Use for Sausage Egg Breakfast Rolls?

Refrigerated crescent roll dough is the easiest and most reliable choice here. It’s buttery, flaky, and perfectly portioned. If you’re feeling extra crafty, homemade biscuit dough or puff pastry can be delicious upgrades, but they will need slightly adjusted bake times.

Ingredients for the Sausage Egg Breakfast Rolls

1 (8-count) can refrigerated crescent roll dough
4 large eggs
1 tablespoon milk
Salt and pepper to taste
1/2 pound breakfast sausage (pork or turkey), cooked and crumbled
1/2 cup shredded cheddar cheese
1 tablespoon chopped chives (optional)
1 tablespoon butter (for scrambling eggs)

How To Make the Sausage Egg Breakfast Rolls

Step 1: Cook the Sausage

In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it into crumbles as it cooks. Drain excess grease and set aside.

Step 2: Scramble the Eggs

Whisk together eggs, milk, salt, and pepper. Melt butter in a nonstick skillet and cook the eggs on low heat, gently stirring until just set. Remove from heat; they should still be soft.

Step 3: Prepare the Crescent Dough

Preheat the oven to 375°F (190°C). Unroll the crescent dough and separate it into 8 triangles on a lined baking sheet.

Step 4: Fill and Roll

Add a spoonful of scrambled eggs, cooked sausage, and shredded cheese to the wide end of each triangle. Sprinkle with chives if using. Roll each triangle gently from the wide end to the point, tucking in filling as needed.

Step 5: Bake to Perfection

Bake for 10-12 minutes or until golden brown. Let cool slightly before serving.

Serving and Storing Sausage Egg Breakfast Rolls

Serve these warm from the oven as-is, or with a side of salsa, hot sauce, or maple syrup for dunking. They make a cozy brunch centerpiece but are just as good wrapped in foil for breakfast on the go.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let them cool completely, wrap individually, and store in a freezer bag. Reheat in the oven or air fryer at 350°F for about 8 minutes.

Frequently Asked Questions

How do I keep the rolls from getting soggy?

Let your eggs cool slightly and avoid overfilling with wet ingredients. Also, don’t wrap them in foil while still hot—this traps steam.

Can I make these vegetarian?

Absolutely! Swap the sausage for meatless crumbles, sautéed mushrooms, or spinach.

Do these reheat well?

Yes! They reheat best in the oven or air fryer to maintain crispness. Microwave works in a pinch.

What cheese works best?

Cheddar is classic, but Monterey Jack, pepper jack, or Swiss also pair well with eggs and sausage.

Can I prep them the night before?

Yes, assemble and refrigerate unbaked rolls overnight. Bake fresh in the morning.

Want More Breakfast Ideas?

If these Sausage Egg Breakfast Rolls have won you over, try these other savory morning favorites:

📌 Save this recipe to your Pinterest breakfast board so it’s always just a click away.

If you made these rolls, let me know in the comments! Did you stick with sausage or try a veggie version? Add hot sauce or kept it mellow?

I love seeing how these get personalized. Questions and ideas are always welcome—let’s make breakfast even better together.

Looking for more recipes like this? Follow along on Pinterest @NinaDishes for daily breakfast inspiration!

Sausage Egg Breakfast Rolls

Author: Nina Klatten
Total Time: 25 minutes
Yield: 8 rolls

Print Recipe

Description

These Sausage Egg Breakfast Rolls are warm, flaky, and packed with savory breakfast flavor. Fluffy scrambled eggs, seasoned sausage, and melted cheddar cheese are wrapped in buttery crescent dough and baked until golden brown. Perfect for busy mornings, brunch gatherings, or meal prep, these handheld breakfast rolls are easy to make and freezer-friendly.

Ingredients

1 can refrigerated crescent roll dough (8-count)

4 large eggs

1 tablespoon milk

1/2 pound breakfast sausage

1/2 cup shredded cheddar cheese

1 tablespoon butter

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped chives (optional)

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cook sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease and set aside.

3. Whisk together eggs, milk, salt, and pepper in a bowl.

4. Melt butter in a nonstick skillet over low heat. Add egg mixture and cook gently, stirring until softly scrambled. Remove from heat while slightly soft.

5. Unroll crescent dough and separate into 8 triangles.

6. Add scrambled eggs to the wide end of each triangle. Top with sausage and shredded cheese.

7. Roll each triangle from the wide end toward the point, enclosing the filling.

8. Place rolls seam-side down on prepared baking sheet.

9. Bake for 10–12 minutes or until golden brown.

10. Allow to cool slightly before serving.