One day, I visited a dear friend from my teaching days who now runs a little community garden in her neighborhood. We spent the early morning planting rows of beans and tomatoes, hands deep in soil, chatting like no time had passed. By the time we finished, the sun was climbing, and we were starving. She laughed and said, “I’ve got just the thing,” and pulled out a warm tray of sausage, egg, and cheese roll-ups she’d made earlier.
We sat on her back porch with mugs of coffee, watching butterflies flicker between the flowers while the buttery scent of those roll-ups filled the air. One bite in, and I was hooked — soft, flaky crescent dough wrapped around cheesy eggs and savory sausage. Simple, satisfying, and somehow perfect for that kind of morning.
Since then, I’ve made these for almost everything, after neighborhood clean-up days, at potluck brunches, and even for a lazy Saturday breakfast when the grandkids sleep over. They’re the kind of food that disappears as soon as they hit the table. No one stops at just one.
Now I keep crescent roll dough stocked in the fridge, ready for those spontaneous mornings when I want something warm and easy. And every time I pull them from the oven, they bring me back to that porch, tired from gardening but happier than ever.
Short Description
Golden, flaky crescent rolls filled with fluffy scrambled eggs, melty cheddar, and savory sausage — these breakfast roll-ups are quick to make, satisfying, and perfect for busy mornings or relaxed brunches.
Key Ingredients (for 12 roll-ups)
- 7 large eggs (6 for scrambling, 1 for brushing)
- 1½ cans crescent roll dough (12 triangles total)
- 12 fully cooked sausage links
- 6 slices cheddar cheese, halved
- Salt and pepper, to taste
Tools Needed
- Medium mixing bowl
- Nonstick skillet
- Spatula
- Baking sheet
- Pastry brush
- Oven
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave ungreased if you’re using a nonstick surface.
Step 2: Beat the Eggs
Crack all 7 eggs into a medium bowl. Whisk them well. Scoop out 2–3 tablespoons into a small bowl and set aside — this will be your egg wash.
Step 3: Scramble the Eggs
In a nonstick skillet over medium heat, pour in the remaining 6 beaten eggs. Add a pinch of salt and pepper. Stir gently until just set — soft and fluffy. Remove from heat. Don’t overcook; they’ll finish in the oven.
Step 4: Assemble the Roll-Ups
Unroll the crescent dough and separate into 12 triangles. On each triangle:
- Place half a slice of cheddar cheese
- Add a spoonful of scrambled eggs
- Top with 1 sausage link
Roll up each triangle from the wide end to the point, keeping the filling tucked in. Place seam-side down on your baking sheet.
Step 5: Brush and Season
Using a pastry brush, lightly coat the tops of the roll-ups with your reserved beaten egg. Sprinkle a pinch of salt and pepper if you like a little extra flavor.
Step 6: Bake
Bake for 15–18 minutes, or until the rolls are puffed and golden brown. The cheese will melt inside, and the tops will have a shiny finish from the egg wash.
Step 7: Cool Slightly and Serve
Let them cool for 2–3 minutes before serving, the centers will be hot!
Why You’ll Love This Recipe
Hearty and Filling: Loaded with protein and cheesy goodness, one or two will keep you full for hours.
Quick and Easy: Minimal prep, fast bake time, and beginner-friendly.
Perfect On-the-Go: These travel well and reheat beautifully for breakfast during a busy week.
Kid-Approved: Kids love the size, texture, and gooey center — perfect for picky eaters.
Customizable: Easily swap out fillings to suit your taste or diet.
Mistakes to Avoid & Solutions
Overfilling the Dough:
Issue: Dough may burst or leak during baking.
Solution: Use only a spoonful of scrambled eggs and one sausage per roll. Flatten filling slightly if needed.
Skipping the Egg Wash:
Issue: Rolls come out pale and dry-looking.
Solution: Always brush the tops, it gives a shiny, appetizing golden finish.
Undercooking the Eggs:
Issue: Runny eggs ruin the texture.
Solution: Cook until just set in the pan. They’ll firm up more in the oven.
Using Uncooked Sausage:
Issue: Raw sausage won’t cook through in time.
Solution: Use fully pre-cooked sausage links.
Letting Dough Sit Too Long:
Issue: Dough becomes sticky or tears.
Solution: Assemble quickly and bake right after prep to keep the dough workable.
Serving and Pairing Suggestions
Main Dish: Serve warm straight from the oven with a side of fruit salad or fresh greens.
Buffet Brunch: Place on a large wooden board with mini muffins, sliced melons, and jam jars.
Dipping Sauce: Offer ketchup, hot sauce, honey mustard, or even a creamy sriracha mayo.
Drink Pairings: Pair with fresh-squeezed orange juice, hot coffee, or an iced chai latte.
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually in foil or freezer wrap. Freeze up to 2 months.
Reheat in Oven: 350°F for 7–10 minutes until heated through.
Microwave: Wrap in a damp paper towel and microwave for 20–30 seconds.
FAQs
1. Can I make these ahead of time?
Yes! Assemble them the night before and refrigerate. Bake in the morning. You can also freeze baked ones and reheat when needed.
2. Can I use bacon instead of sausage?
Absolutely. Cooked bacon strips work great. Use one strip per roll and lay it on top of the eggs and cheese.
3. What if I don’t have crescent dough?
Puff pastry or biscuit dough can work, but baking times and textures will vary. Crescent dough gives the best flaky result.
4. How do I keep them warm for a brunch party?
Place them on a warm baking sheet in the oven at 200°F until ready to serve. Cover loosely with foil.
5. Are these suitable for kids’ lunchboxes?
Yes! Let them cool completely before wrapping. They’re great at room temperature or can be eaten slightly warm.
Tips & Tricks
Add finely chopped spinach or bell peppers to the scrambled eggs for extra color and nutrition.
Sprinkle a little garlic powder or everything bagel seasoning on top before baking for extra flavor.
Use parchment paper to make clean-up quick and easy.
For crispier bottoms, bake directly on a preheated sheet pan without parchment.
Make mini versions by cutting each triangle in half for bite-sized appetizers.
Recipe Variations
1. Veggie-Lover’s Roll-Ups
Swap sausage with sautéed mushrooms, bell peppers, and spinach.
Use Monterey Jack cheese for a melty, mild flavor.
Add herbs like basil or parsley to the scrambled eggs.
Bake same time, 350°F for 15–18 minutes.
2. Spicy Southwest Style
Replace sausage with spicy chorizo or seasoned ground turkey.
Mix salsa into scrambled eggs before assembling.
Add pepper jack cheese for a kick.
3. Low-Carb Keto-Friendly
Use low-carb tortilla pieces instead of crescent dough.
Bake in muffin tins with eggs, cheese, and sausage layered in.
Skip the egg wash and bake at 350°F for 20–22 minutes.
4. Mini Roll-Up Muffins
Cut crescent dough into smaller squares. Press into mini muffin tins.
Fill with egg, sausage, cheese.
Bake 12–14 minutes until golden and puffed.
Final Thoughts
The first time I brought these breakfast roll-ups to our church’s Mother’s Day brunch, I set down the tray and barely turned around before they were gone. It wasn’t a fancy dish, but something about that flaky dough wrapped around warm, cheesy eggs felt like comfort: humble, homemade, and from the heart.
They’ve since shown up in lunchboxes, wrapped in foil on road trips, and even tucked into baskets for neighbors recovering from a cold. I’ve come to think of them not just as a recipe, but a gesture — a warm, buttery “I’m thinking of you.”
These little roll-ups may be simple, but they carry with them the joy of sharing. Whether it’s a gathering, a quiet morning, or a quick bite between errands, they fit right in — soft, savory, and made with love.
Homemade Sausage, Egg And Cheese Breakfast Roll-Ups
Print ThisIngredients
- 7 large eggs (6 for scrambling, 1 for brushing)
- 1½ cans crescent roll dough (12 triangles total)
- 12 fully cooked sausage links
- 6 slices cheddar cheese, halved
- Salt and pepper, to taste
Instructions
Step 1: Preheat Oven
Preheat to 350°F (175°C). Line a baking sheet with parchment or leave ungreased if nonstick.
Step 2: Beat Eggs
Whisk 7 eggs in a bowl. Set aside 2–3 tablespoons in a small bowl for egg wash.
Step 3: Cook Eggs
Scramble the remaining eggs with salt and pepper in a nonstick skillet until just set. Remove from heat.
Step 4: Assemble Rolls
Unroll crescent dough and separate into 12 triangles. On each, add:
- Half a cheddar slice
- A spoonful of eggs
- One sausage link
Roll tightly from wide end to tip. Place seam-side down on the sheet.
Step 5: Brush & Season
Brush tops with reserved egg. Sprinkle with salt and pepper if desired.
Step 6: Bake
Bake 15–18 minutes until golden and puffed.
Step 7: Serve
Cool for 2–3 minutes. Serve warm.
