Flaky crescent rolls filled with savory sausage, fluffy scrambled eggs, and melty cheddar cheese—these breakfast roll-ups are my go-to for busy mornings or lazy weekend brunches. They come together fast, taste like comfort food, and travel well, which means I can grab a few and head out the door without skipping breakfast.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated crescent roll dough (8-count)
4 breakfast sausage links (or patties), cooked and crumbled
4 large eggs
¼ cup milk
½ cup shredded cheddar cheese
1 tablespoon butter or oil (for scrambling eggs)
Salt and pepper to taste
Optional: chopped chives or parsley for garnish
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the eggs, milk, salt, and pepper.
I heat the butter or oil in a nonstick skillet over medium heat, then pour in the egg mixture. I cook it, stirring occasionally, until the eggs are just set, then remove it from the heat.
I unroll the crescent dough and separate it into 8 triangles.
On the wide end of each triangle, I layer a spoonful of scrambled eggs, cooked sausage, and shredded cheese.
I roll each one up gently, starting from the wide end and working toward the tip.
I place the roll-ups point-side down on the prepared baking sheet.
I bake them for 10–12 minutes, or until they’re golden brown and cooked through.
If I’m feeling fancy, I sprinkle chopped chives or parsley on top before serving.
Servings and timing
This recipe makes 8 breakfast roll-ups, which is perfect for a family or to have leftovers for the next day.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories per serving: 285 kcal
Variations
When I want to switch things up, I sometimes swap the sausage for cooked bacon or diced ham. Pepper jack or mozzarella cheese works great in place of cheddar for a different flavor. I’ve also added sautéed peppers, onions, or spinach for extra veggies. If I want a spicy kick, I mix a bit of hot sauce into the eggs or sprinkle crushed red pepper over the cheese before rolling.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for 30–45 seconds, or in the oven at 350°F for about 5–7 minutes. They also freeze well—just wrap each roll-up in foil or plastic wrap and store in a freezer-safe bag. When I’m ready to eat, I reheat them from frozen in the oven at 350°F for 15–20 minutes.
FAQs
How do I prevent the roll-ups from getting soggy?
I make sure the scrambled eggs aren't too runny and let them cool slightly before adding to the dough. That helps keep the inside from getting soggy as they bake.
Can I make these ahead of time?
Yes, I often prep these the night before and refrigerate them uncooked. In the morning, I just pop them in the oven and bake as directed.
Can I use crescent dough sheets instead of pre-cut triangles?
Absolutely. I just cut the dough into triangles or squares myself, depending on the size I want. The sheets actually give me more flexibility.
Are these freezer-friendly?
Yes, they freeze beautifully. I let them cool completely, wrap them individually, and freeze. When I’m ready to eat, I reheat directly from frozen.
What type of sausage works best?
I usually use breakfast sausage links or patties, but I’ve also had great results with crumbled Italian sausage or even plant-based sausage alternatives.
Conclusion
These Sausage, Egg and Cheese Breakfast Roll-Ups are one of my favorite breakfast options when I want something warm, filling, and easy to make. They’re versatile, make-ahead friendly, and always a hit with family and guests. Whether I serve them for a casual weekend brunch or prep them for the week ahead, they make mornings a lot more delicious.
Recipe:
Sausage, Egg and Cheese Breakfast Roll-Ups
- Total Time: 22 minutes
- Yield: 8 roll-ups
- Diet: Low Lactose
Description
Flaky crescent rolls filled with scrambled eggs, savory sausage, and melty cheddar cheese—perfect for a quick breakfast or weekend brunch.
Ingredients
1 can refrigerated crescent roll dough (8-count)
4 breakfast sausage links or patties, cooked and crumbled
4 large eggs
¼ cup milk
½ cup shredded cheddar cheese
1 tablespoon butter or oil (for scrambling eggs)
Salt and pepper to taste
Optional: chopped chives or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Heat butter or oil in a nonstick skillet over medium heat, then pour in the egg mixture. Cook, stirring occasionally, until the eggs are just set. Remove from heat.
- Unroll the crescent dough and separate it into 8 triangles.
- On the wide end of each triangle, add a spoonful of scrambled eggs, cooked sausage, and shredded cheese.
- Roll each triangle gently from the wide end to the tip.
- Place the roll-ups point-side down on the prepared baking sheet.
- Bake for 10–12 minutes, or until golden brown and cooked through.
- Optional: sprinkle with chopped chives or parsley before serving.
Notes
Make sure eggs are not overly runny to avoid soggy roll-ups.
You can assemble the roll-ups the night before and bake them in the morning.
Try different fillings like bacon, ham, or veggies for variety.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
To reheat, microwave for 30–45 seconds or bake at 350°F for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 285
- Sugar: 2g
- Sodium: 530mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 115mg
