Sausage Egg Breakfast Roll-Ups
Deliciously quick and easy breakfast roll-ups filled with scrambled eggs, crumbled sausage, and melted cheese, all wrapped in flaky crescent dough.
Ingredients
Main Ingredients
- 1 package crescent roll dough For a flaky, buttery base. Try the Pillsbury brand for the best results!
- 2 links cooked sausage, crumbled Use your favorite sausage—turkey, pork, or even a plant-based version for a delicious twist.
- 2 large eggs Scrambled to fluffy perfection! For a richer taste, use organic eggs.
- 1/2 cup shredded cheese (optional) Cheddar or mozzarella adds a delightful gooeyness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the crescent dough on a baking sheet, ensuring you separate each triangle and press any perforations together to form a solid sheet.
- In a small skillet, heat a teaspoon of butter over medium heat. Crack the eggs into a bowl, whisk them, and then pour into the skillet. Cook until fluffy, about 2-3 minutes.
- In another skillet over medium heat, crumble and sauté the cooked sausage until heated through, about 2-3 minutes.
- Combine the sausage and eggs in a bowl, mixing well. If adding cheese, fold it into the mixture now.
- Spoon the sausage and egg mixture onto the dough, placing a generous spoonful at the wide end of each triangle.
- Roll up the dough from the wide end towards the point, tucking in the edges as you go to prevent spilling.
- Bake for 12-15 minutes, until golden brown and the cheese is bubbling. Serve warm.
Notes
For a touch of sheen, brush the tops with a mixture of egg wash before baking. Store leftover roll-ups in an airtight container in the fridge for up to 3 days or freeze for up to a month.