Sausage Egg Cheese Roll-Ups for Easy Breakfast (Print version)
Flaky crescent roll-ups filled with scrambled eggs, cheddar, and breakfast sausage for a warm grab-and-go breakfast.
# Ingredients:
For the roll-ups
01 -
1 can (8 oz / 226 g) refrigerated crescent roll dough, 8-count
02 -
8 fully cooked breakfast sausage links, pork or turkey
03 -
4 slices cheddar cheese, halved
04 -
4 large eggs
05 -
1 tablespoon milk
06 -
1/4 teaspoon fine salt
07 -
1/8 teaspoon black pepper
08 -
1 tablespoon unsalted butter
09 -
1 tablespoon chopped fresh chives, optional
# Instructions:
01 -
Heat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it.
02 -
Whisk the eggs with milk, salt, and pepper. Spoon out 1 tablespoon of the beaten egg and save it for brushing the roll-ups.
03 -
Melt the butter in a nonstick skillet over medium-low heat. Add the remaining eggs and cook, stirring gently, until softly set. Remove from the heat while the eggs still look slightly glossy.
04 -
Separate the crescent dough into 8 triangles. Place half a slice of cheese on the wide end of each triangle, then top with a spoonful of scrambled egg and 1 sausage link.
05 -
Roll each triangle from the wide end toward the point, tucking the point underneath on the baking sheet. Brush the tops with the reserved beaten egg and sprinkle with chives if using.
06 -
Bake for 15-18 minutes, until the pastry is deep golden brown and the cheese is melted. Cool for 5 minutes before serving.
# Good to know:
01 -
Use fully cooked sausage links for the shortest bake time.
02 -
Best served warm, but leftovers reheat well in an oven or air fryer.
03 -
Freeze baked roll-ups for up to 2 months.