Flaky crescent rolls filled with scrambled eggs, savory sausage, and melty cheddar cheese—perfect for a quick breakfast or weekend brunch.

1 can refrigerated crescent roll dough (8-count)

4 breakfast sausage links or patties, cooked and crumbled

4 large eggs

1/4 cup milk

1/2 cup shredded cheddar cheese

1 tablespoon butter or oil (for scrambling eggs)

Salt and pepper to taste

Optional: chopped chives or parsley for garnish

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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.

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.