Sausage, Egg, and Cheese Breakfast Roll-Ups
These sausage, egg, and cheese breakfast roll-ups are an easy, satisfying way to start the day. Flaky crescent dough wraps around savory sausage, soft scrambled eggs, and melty cheddar cheese for a complete breakfast in one handheld bite. They’re quick to prepare, kid-friendly, and perfect for busy mornings or meal prep.
Ingredients
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5 large eggs
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1 can (8 oz) refrigerated crescent dinner rolls
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8 sausage links
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4 slices cheddar cheese, halved
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Salt and black pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the eggs: In a small bowl, beat the eggs and set aside 2 tablespoons for brushing the dough later. Scramble the remaining eggs in a skillet over medium heat until just set. Season lightly with salt and pepper.
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Prepare the dough: Unroll the crescent dough on a clean surface and separate it into 8 triangles.
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Add cheese: Place half a slice of cheddar cheese on the wide end of each triangle.
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Add eggs and sausage: Spoon a small amount of scrambled eggs over the cheese, then place one sausage link on top.
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Roll up: Starting from the wide end, roll the dough around the filling, tucking the sides slightly. Place seam-side down on an ungreased baking sheet.
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Brush: Lightly brush the tops with the reserved beaten egg and season with a pinch of salt and pepper.
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Bake: Bake for 15–18 minutes, or until golden brown and flaky.
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Serve: Enjoy warm, or let cool slightly before packing for an on-the-go breakfast.
Notes
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Don’t overcook the eggs: Slightly soft scrambled eggs stay tender after baking.
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Use fully cooked sausage: This ensures everything finishes at the same time.
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Switch up the cheese: Monterey Jack, mozzarella, or American cheese all melt well.
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Make ahead: Bake, cool, and refrigerate for up to 3 days. Reheat in the oven or air fryer for best texture.