Cheesy Sausage Egg Breakfast Rolls (Print version)
Flaky crescent rolls wrapped around soft scrambled eggs, breakfast sausage, and cheddar for a warm grab-and-go breakfast.
# Ingredients:
For the rolls
01 -
8 fully cooked breakfast sausage links, pork or turkey
02 -
1 can (8 oz / 226 g) refrigerated crescent roll dough, 8-count
03 -
4 oz (115 g) cheddar cheese, shredded or cut into 8 small slices
04 -
1 tablespoon chopped fresh chives, optional
For the eggs
05 -
5 large eggs
06 -
2 tablespoons milk
07 -
1 tablespoon unsalted butter
08 -
1/4 teaspoon fine salt
09 -
1/4 teaspoon black pepper
For the finish
10 -
1 large egg, beaten for egg wash
11 -
Pinch of black pepper or everything bagel seasoning, optional
# Instructions:
01 -
Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper and keep the crescent dough refrigerated until you are ready to assemble.
02 -
Warm the fully cooked sausage links in a skillet over medium heat for 3-4 minutes, turning until lightly browned. Transfer to a plate. If using raw sausage, cook it completely first.
03 -
Whisk 5 eggs with milk, salt, and pepper. Melt butter in the skillet over medium-low heat, add the eggs, and cook gently until just set in soft curds. Remove from the heat and let cool for 2 minutes.
04 -
Unroll the crescent dough and separate it into 8 triangles. Place cheese near the wide end of each triangle, then add a spoonful of scrambled eggs and one sausage link.
05 -
Roll each triangle from the wide end toward the point, keeping the filling tucked inside without stretching the dough too tightly. Place seam-side down on the prepared baking sheet.
06 -
Brush the tops with beaten egg and add a pinch of pepper or everything bagel seasoning if using. Bake for 15-18 minutes, until puffed and deep golden brown.
07 -
Let the rolls rest on the baking sheet for 5 minutes, then sprinkle with chives if using. Serve warm.
# Good to know:
01 -
Makes 8 breakfast rolls.
02 -
Best served warm after a 5-minute rest.
03 -
Refrigerate leftovers within 2 hours.