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Sausage Egg Breakfast Rolls

Sausage egg breakfast rolls made with buttery crescent roll spirals stuffed with cooked sausage, soft scrambled eggs, and melted sharp cheddar. Bake until deep golden and serve warm for grab-and-go breakfast finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

refrigerated crescent roll dough
  • 1 can (8 oz) refrigerated crescent roll dough
breakfast sausage
  • 0.5 lb breakfast sausage cooked and crumbled
eggs
  • 4 eggs large
sharp cheddar
  • 1 cup sharp cheddar shredded
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
butter
  • 1 tbsp butter melted, for brushing

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F and line a sheet pan with parchment for easy release and cleanup.
  2. Unroll the refrigerated crescent roll dough and separate it into individual triangles.
  3. Scramble the eggs until just set, then lightly season with salt and black pepper.
  4. Place a spoonful of breakfast sausage, scrambled egg, and shredded sharp cheddar at the wide end of each crescent triangle.
  5. Roll each triangle from the wide end toward the point, enclosing the filling, then set the rolls on the prepared sheet pan.
Bake and serve
  1. Brush the tops of the rolls with melted butter for a buttery sheen.
  2. Bake at 375°F for 15–18 minutes, until deep golden; serve warm while the cheese is melted.

Notes

For the most tender eggs, stop scrambling when they look slightly soft—carryover heat finishes them in the oven. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a 325°F oven until warmed through. Freezing: yes—freeze baked rolls in a single layer, then reheat from frozen at 325°F until hot. If you want a different dietary profile, use turkey sausage instead of breakfast sausage and proceed the same way.