Introduction
I pulled a tray from the oven this morning and the kitchen filled with buttered dough and warm sausage. Right away I thought of lazy Sundays, and of the little grin my neighbor gives when I share a plate. Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! sits in that sweet spot between comfort and speed. This always takes me back to Sunday dinners. If you like fast morning wins, you’ll also enjoy these other quick & easy recipes.
Why You’ll Love This
- Fast to make, even on busy school mornings.
- Kid-friendly and easy to hold for on-the-go bites.
- Budget-wise: pantry dough and simple fillings.
- Great for meal prep; reheat and go. See more breakfast snacks ideas.
Quick Recipe Snapshot
- Servings: 6 roll-ups (adjust easily)
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Total time: 25 minutes
- Skill level: Easy
- Taste: savory + buttery
You’ll feel confident making these; they’re forgiving and fast, and you can tweak fillings any day. Also, learn a bit about who I am on my about me page.
Ingredients You’ll Need
- 1 package crescent roll dough
- Chef note: room temp for easy rolling
- 2 cooked sausage links, crumbled
- Chef note: pork or turkey both work
- 2 large eggs, scrambled
- Chef note: cook until just set, not rubbery
- Shredded cheese (optional)
- Chef note: cheddar melts nicely
After the ingredients, check my author notes for more tips on timing at my author page.
How to Make It
- First, preheat the oven to 375°F (190°C).
- Then, unroll the crescent dough on a baking sheet; press seams to form one sheet.
- Meanwhile, scramble the eggs in a hot pan until softly set; they should look glossy and slightly moist.
- Next, crumble and brown the cooked sausage quickly; listen for a gentle sizzle and smell the savory aroma.
- After that, mix the eggs and sausage together and season a pinch of salt and pepper.
- Spoon a line of the mixture across the wide end of each dough triangle; add cheese if you like.
- Roll up from the wide end toward the point, tucking edges as you go so filling stays inside.
- Place roll-ups seam-side down; brush lightly with butter or an egg wash for shiny, golden edges.
- Bake 12–15 minutes until the dough puffs and turns golden brown, and the edges look crisp.
- Finally, let cool 2 minutes, then serve warm and enjoy the flaky, savory bites.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-cooked sausage and scramble eggs while the oven heats.
- Common mistake + fix: Overcooking eggs makes them dry; pull them while slightly glossy so they stay tender inside.
- Variation: Add a pinch of smoked paprika or chopped chives for bright flavor.
Serving Ideas
- Weekend brunch: Plate with fresh fruit and a small green salad.
- Quick lunch: Pair with roasted potatoes and a dollop of ketchup or mustard.
- Party snack: Cut into smaller pieces and serve with honey mustard.
- Holiday morning: Add a side of roasted tomatoes and herbs.
- Garnish ideas: chopped parsley, hot sauce, or extra shredded cheese, and try a simple dessert like this banana pudding recipe for a sweet finish.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked roll-ups on a tray, then pack in a bag for up to 2 months.
- Reheat: Warm in a 350°F oven 8–10 minutes to keep crust crisp.
Leftover idea: Chop and toss into a breakfast bowl with greens and salsa.
Sausage Egg Breakfast Roll-Ups
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Unroll the crescent dough on a baking sheet; press seams to form one sheet.
- Scramble the eggs in a hot pan until softly set; they should look glossy and slightly moist.
- Crumble and brown the cooked sausage quickly; listen for a gentle sizzle and smell the savory aroma.
- Mix the eggs and sausage together and season with a pinch of salt and pepper.
- Spoon a line of the mixture across the wide end of each dough triangle; add cheese if you like.
- Roll up from the wide end toward the point, tucking edges as you go so filling stays inside.
- Place roll-ups seam-side down; brush lightly with butter or an egg wash for shiny, golden edges.
- Bake for 12–15 minutes until the dough puffs and turns golden brown, with crisp edges.
- Let cool for 2 minutes, then serve warm and enjoy the flaky, savory bites.
Notes
FAQs
Q: Can I make them ahead?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours; then bake from cold, adding a couple minutes to the time.
Q: What substitutions work?
A: Swap sausage for diced ham or cooked bacon. Also use turkey sausage for a lighter option.
Q: How do I know they’re done?
A: They are ready when the dough is puffed, golden, and the seams look set; the filling should be hot.
Q: Can I freeze them?
A: Absolutely; freeze baked roll-ups wrapped well, and reheat in the oven. You can also freeze unbaked roll-ups for convenience, then bake straight from the freezer adding a few extra minutes so they cook through and the inside heats evenly with the crust.
Final Thoughts
Give these a try when you want something warm, handheld, and completely forgiving. Tweak the filling. Share a plate. Come back to the recipe the next week and make it your own. Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat!
Conclusion
For a classic take, see the original Breakfast – Sausage and Egg Roll Ups for inspiration, and for more quick ideas visit TastyHalf – All Tasty In Half Time.
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