SAUSAGE, EGG BREAKFAST ROLL-UPS
These Sausage, Egg Breakfast Roll-Ups are a quick and protein-packed morning meal. Wrapped in flaky dough and loaded with eggs, sausage, and cheese, they're perfect for busy mornings or make-ahead breakfasts.
Ingredients
- 1 tube refrigerated crescent roll dough 8-count
- 4 breakfast sausage links cooked and halved
- 4 large eggs
- ½ cup shredded cheddar cheese
- 1 tablespoon milk
- Salt and pepper to taste
- 1 tablespoon butter optional, for brushing
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scramble the Eggs:
- In a bowl, whisk eggs with milk, salt, and pepper. Scramble in a non-stick skillet over medium heat until just set. Remove from heat.
Assemble Roll-Ups:
- Separate crescent roll dough into 8 triangles. On each triangle, place a spoonful of scrambled eggs, a half sausage link, and a sprinkle of cheese. Roll up from the wide end.
Bake:
- Place roll-ups on the prepared baking sheet. Brush tops with melted butter if desired. Bake for 15–18 minutes or until golden brown.
Cool and Serve:
- Let cool slightly before serving. Enjoy warm or store for later.
Notes
Make Ahead: Assemble roll-ups the night before and refrigerate. Bake fresh in the morning or reheat in the oven.
Customizing the Flavor: Swap in bacon or ham. Add veggies like bell peppers or spinach to the eggs for extra nutrition.
Serving Suggestions: Serve with salsa, hot sauce, or a side of fruit for a complete breakfast.
Allergy-Friendly Options: Use gluten-free crescent dough and dairy-free cheese to suit dietary needs.
Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or air fryer.