SAUSAGE EGG AND CHEESE BREAKFAST ROLL-UPS
Let Me Tell You About These Breakfast Roll-Ups
Okay, so you know those mornings when you wake up and your stomach’s already grumbling, and you really don’t want another boring bowl of cereal? That’s basically how this whole sausage egg and cheese breakfast roll-ups journey started for me. I wanted something warm, cheesy, and that would make my family actually come to the table without me herding them like sheep. First time I made these, my youngest bit in and just said—”Whoa, these taste like McDonald’s but better.” (That’s high praise in our house. Or maybe just proof I need to up my homemade game more often.)
Anyway, these roll-ups are now on heavy rotation. They’re easy enough that even if I’m half-asleep or one of the eggs tries to escape the pan (happens to the best of us), breakfast still turns out edible. One time I tried to be all fancy and do them with homemade dough; let’s just say that morning took a turn and we had cereal after all. So this version is simple, on purpose.
Why You’ll Probably End Up Making These on Repeat
I whip these up when I want to look like a breakfast hero without actually working too hard (because, wow, mornings). My family goes a bit bonkers for these, especially when I sneak in some extra cheese. If you have folks at home who claim they’re “not breakfast people”—just wait until they smell these baking. Seriously, I used to struggle with getting eggs right every time, but in this recipe, even if you overcook them a little? Still totally delicious. And, for real, I’ve made them for brunch with friends and—bit of a brag—they were gone before the coffee was done brewing.
What You’ll Need (And What You Can Swap)
- 8 breakfast sausage links (I sometimes use bulk sausage, just brown it up—patties also work if you squish them into shape!)
- 4 eggs, beaten (my neighbor swears by duck eggs, but I just use whatever’s in the fridge)
- 1 cup shredded cheese—cheddar is my go-to, but Monterey Jack or pepper jack are fun if you want a kick (I once did mozzarella and it was…meh, but still cheesy)
- 1 can refrigerated crescent roll dough (my gran insisted on Pillsbury, but honestly, any store brand will do the trick, or even puff pastry if you’re feeling posh)
- 1 tablespoon milk (optional, helps the eggs stay soft; sometimes I forget and it’s still fine)
- Salt and pepper, to taste
- Butter or spray for greasing the pan
Here’s How I Actually Make Them
- Preheat your oven—375 degrees F (190 C), give or take. I’ve forgotten to preheat before, so if you do too, just add a couple extra minutes to baking. Grease up a baking sheet (or use baking parchment if you hate scrubbing pans like I do).
- Start with the sausages: Cook them in a skillet over medium heat until they’re nicely browned and not pink at all. (This is where I usually steal one for “quality control.”) Let them cool just a sec so you don’t burn your fingers.
- While the sausages are doing their thing, whisk up your eggs with the milk, a pinch of salt, and a little pepper. Pour into a nonstick skillet and scramble gently over medium-low heat. I like ’em just set and still a bit glossy—it always looks like too much egg at first, but trust me, it fits.
- Pop open your dough (why is that always so much more dramatic than it needs to be?), separate into triangles. If the shape looks odd, just stretch or squish it a bit—no need for finesse.
- Take a sausage, a spoonful of eggs, and a generous sprinkle (or handful, let’s be honest) of cheese. Plop it all on the wide end of each dough triangle. Roll it up, starting from that end. Don’t stress if some egg or cheese escapes; it all tastes good in the end.
- Line up your roll-ups on the baking sheet. If you want to feel fancy, brush them with a little melted butter. Or not—I’ve forgotten and survived.
- Bake for about 12-15 minutes, until golden brown and puffy. Sometimes the cheese oozes out and gets crispy on the pan—those bits are my favorite. (Resist the urge to eat immediately, they’re like molten lava at first!)
Notes from My Kitchen Experiments
- If you overfill them (which I’m guilty of every time), just squish the ends together. Nobody will notice.
- They reheat surprisingly well. I actually think the flavors mingle better the next day, but maybe that’s just me making excuses for leftovers.
- I’ve tried pre-cooked sausage rounds; they’re good in a pinch, but fresh sausage makes them next-level.
If You Want to Tinker—Variations I’ve Tried
- Veggie version: Swap sausage for sautéed mushrooms and spinach. My experiment with broccoli was a bit of a disaster—it got way too soggy.
- Spicy: Add a dash of hot sauce to the eggs or use spicy sausage. The one time I tried sriracha on top, it was a bit much, so maybe go easy.
- Southwest: Toss in some black beans and a sprinkle of taco seasoning. My oldest says it tastes “like breakfast in Texas,” whatever that means.
What If I Don’t Have the Right Pan?
I usually use a regular old baking sheet, but I’ve made these in a cake pan before (just squish them together, they come out a bit more like pull-apart buns). No fancy tools needed—if you’re desperate, even a piece of tin foil on the oven rack works (learned that one the hard way when my tray was MIA).
How to Store These (Not That I Ever Need To)
Stick leftovers in an airtight container in the fridge—they’ll last 2-3 days, easy. You can reheat them in the microwave (about 30 seconds), but I like them better popped back in the oven for a few minutes so they crisp up again. Honestly though, in my house, they rarely make it past lunchtime.
How We Like to Serve Them
I usually put these out with some fruit and coffee—sometimes a bit of salsa or ketchup on the side for dipping. My sister dunks hers in maple syrup, which I thought was bonkers until I tried it (it’s actually not half bad). In the winter, serving these with a big mug of homemade hot chocolate is just about perfect.
Things I’ve Learned the Hard Way (Pro Tips, Sort Of)
- Don’t skip greasing the pan. I once tried to be clever and just use parchment, but the cheese welded itself to the paper. That was…special.
- Let them rest a minute after baking. I tried rushing once, took a bite, and wow, regret is a hot mouthful of cheese.
- If you roll them too tight, the filling tries to escape out the sides. I now just tuck the ends a little and call it good. Perfection is overrated.
Random Tangent: Why Do Eggs Smell So Weird Cold?
This has nothing to do with the recipe, but every time I open the fridge the next day, leftover eggs just have that…odd smell. No idea why. (If you’re curious, I learned it’s science—something with sulfur. Anyway, totally normal.)
FAQ—Things Folks Have Actually Asked Me
- Can I freeze these sausage egg and cheese breakfast roll-ups?
- Yep! Wrap ’em up in foil, then freeze. They’re good for about a month. I usually pop them in the oven (350 F/180 C) for 10-15 min from frozen. Microwaving works, but they go a bit soggy.
- Is it okay to use vegan sausage?
- Definitely! I’ve tried Beyond Meat sausage links and it worked just fine. Actually, they brown up really well. Just watch the cheese if you’re going dairy-free (I haven’t quite nailed a vegan cheese that melts the same, but there are options.)
- Can I make these ahead of time?
- You can assemble the roll-ups, cover, and pop them in the fridge overnight. Bake fresh in the morning. Or bake fully and reheat—honestly, both ways work.
- What sides go with these?
- I like fruit salad or roasted potatoes, but honestly, they’re pretty filling. If you want something green, a handful of arugula with lemon is nice (my kids refuse, but I try!).
Oh, and if you’re looking for more easy breakfast ideas, I often check Sally’s Baking Addiction for inspiration—her stuff is foolproof.
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 breakfast sausage links
- 1 cup shredded cheddar cheese
- 1 can refrigerated crescent roll dough (8 pieces)
- 1 tablespoon butter
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a skillet over medium heat, cook the sausage links until browned and cooked through. Remove and set aside.
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3In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in the same skillet and scramble the eggs until just set.
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4Unroll the crescent dough and separate into 8 triangles. Place a spoonful of scrambled eggs, a sprinkle of cheese, and half a sausage link on the wide end of each triangle.
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5Roll up each triangle, enclosing the filling, and place seam-side down on the prepared baking sheet.
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6Bake for 15-18 minutes or until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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