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sausage egg breakfast roll

Sausage Egg Breakfast Roll

These sausage egg breakfast rolls are the ultimate morning game-changer flaky golden pastry wrapped around savory sausage, fluffy scrambled eggs, and melted cheese that oozes with every bite. It's the kind of breakfast that feels like a warm hug on a busy morning, looks bakery-fancy but comes together in under 30 minutes, and tastes so incredibly good you'll wonder why you ever settled for boring cereal.
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Course: Breakfast
Cuisine: American
Keyword: breakfast roll recipe, crescent roll breakfast, easy breakfast roll, sausage breakfast pastry, sausage egg and cheese roll, sausage egg breakfast roll
Prep Time: 10 minutes
Cook Time: 18 minutes
Cooling Time: 5 minutes
Total Time: 33 minutes
Servings: 8 rolls
Calories: 285kcal
Cost: $8.50

Equipment

  • 1 large skillet For cooking sausage and scrambling eggs
  • 1 Baking sheet To bake the breakfast rolls
  • 1 Parchment paper To line baking sheet and prevent sticking
  • 1 Pastry brush For applying egg wash
  • 1 paper towels To drain excess sausage grease
  • 1 Small bowl For mixing egg wash

Ingredients

  • 1 pound breakfast sausage links or ground
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 2 cans 8 oz each crescent roll dough
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg for egg wash
  • 1 tablespoon water
  • ¼ cup diced bell peppers
  • ¼ cup chopped onions
  • 2 tablespoons fresh chives or parsley
  • Hot sauce or salsa
  • Everything bagel seasoning or sesame seeds

Instructions

  • Brown the breakfast sausage completely in a skillet over medium heat. Break ground sausage into small crumbles or slice links into bite-sized pieces. Drain excess grease thoroughly on paper towels - this prevents soggy rolls. Let cool for 5 minutes before assembly.
  • Scramble eggs in butter until just barely set, still slightly wet and glossy. Season with salt and pepper while cooking. Remove from heat immediately and let cool for 5 minutes.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper. Unroll crescent dough and separate into triangles. Place a spoonful of scrambled eggs in the center of each piece. Add cooked sausage pieces on top of the eggs. Sprinkle shredded cheese generously over the filling. Don't overstuff or they'll burst. Roll up from the wide end for crescents, or fold and seal for rectangles. Pinch edges firmly to seal completely.
  • Place assembled rolls on prepared baking sheet with space between. Beat one egg with a tablespoon of water for egg wash. Brush the tops and sides generously with egg wash for golden color. Sprinkle with sesame seeds, everything seasoning, or leave plain. Bake at 375°F for 15-18 minutes until deep golden brown. Watch carefully in the last few minutes to prevent burning. Let cool for 3-5 minutes before serving.

Notes

The secret to perfect sausage egg breakfast rolls is undercooked eggs and thoroughly drained grease. After ruining dozens of batches, I learned that pulling eggs when they're still slightly wet and glossy, draining every drop of grease, and sealing edges firmly creates flaky golden rolls every time. Don't skip the cooling period — those few minutes let the filling set properly and keep the pastry crisp instead of soggy.

Nutrition

Serving: 1roll | Calories: 285kcal | Carbohydrates: 22g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 620mg | Potassium: 140mg | Sugar: 4g | Vitamin A: 380IU | Calcium: 120mg | Iron: 1.8mg