The other morning was one of those frantic “everyone overslept” kinds of mornings. My husband was rushing to get out the door, one kid couldn’t find their sneakers, and the other was complaining about having “nothing good” for breakfast. I didn’t have time for pancakes or a full sit-down meal, but I also couldn’t bear the thought of tossing another granola bar their way. That’s when I remembered an old trick I used when they were toddlers: crescent roll-ups.
I had just enough eggs and a pack of pre-cooked sausages sitting in the fridge from last week’s grocery run. I scrambled the eggs while yelling down the hallway for someone to feed the dog, rolled them up with cheddar cheese and sausage, popped them in the oven and boom. In under 20 minutes, the house smelled like a diner, and everyone was quiet at the table for the first time all morning.
Honestly, that’s why I love these roll-ups. They look like you’ve gone the extra mile, but they’re built for real-life chaos. I’ve been making them for years now, tweaking the ingredients depending on what’s in the fridge. Sometimes I’ll sneak in spinach or switch the sausage for leftover ham. But the classic version? Always a win.
If you’re juggling kids, work, or just trying to make weekday mornings smoother, keep this recipe in your back pocket. It’s reliable, filling, and the kind of breakfast that actually gets eaten—no leftovers, no complaints. Just golden, cheesy, handheld goodness.
Short Description
These Sausage, Egg, and Cheese Breakfast Roll-Ups are warm, flaky crescent rolls filled with scrambled eggs, cheddar cheese, and sausage links. An easy, satisfying breakfast perfect for busy mornings or weekend brunch.
Key Ingredients
- 7 large eggs (6 scrambled, 1 for brushing)
- 1½ cans crescent roll dough (12-count total)
- 12 pre-cooked sausage links
- 6 slices cheddar cheese, halved
- Salt and pepper, to taste
Tools Needed
- Muffin tin or baking sheet
- Mixing bowls
- Nonstick skillet
- Whisk or fork
- Pastry brush
- Knife or bench scraper
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). No need to line your baking sheet, but make sure it’s clean and dry.
Step 2: Prepare the Eggs
Crack all 7 eggs into a bowl and beat until combined. Scoop out about 2–3 tablespoons and set aside for brushing.
Heat a nonstick skillet over medium heat. Pour in the remaining 6 eggs, season with a pinch of salt and pepper, and scramble gently until just set. Remove from heat—the eggs will finish cooking in the oven.
Step 3: Unroll the Dough
Open both cans of crescent dough. Separate into 12 triangles. Lay them out flat on a clean surface.
Step 4: Assemble the Roll-Ups
On each triangle:
- Lay half a slice of cheddar cheese.
- Add a spoonful of scrambled egg.
- Place one sausage link on top.
Starting at the wide end, roll toward the point. Don’t wrap too tightly—leave some space for the filling to expand.
Step 5: Brush and Bake
Transfer the roll-ups to a baking sheet, seam-side down. Lightly brush each top with the reserved egg. Sprinkle a little salt and pepper on top for added flavor.
Bake for 15–18 minutes until the tops are golden brown and puffy. The cheese should be melted and the dough crisp around the edges.
Step 6: Cool Slightly and Serve
Let cool for 3–5 minutes before serving, just enough so they don’t burn fingers, but still warm and gooey inside.
Why You’ll Love This Recipe
Family-Friendly: Kids and adults both love these, they disappear fast at my house.
Quick and Easy: Just a few steps and minimal prep time.
Make-Ahead Friendly: Assemble the night before and bake in the morning.
Budget-Friendly: Uses simple, affordable ingredients.
Customizable: Easy to switch up with veggies, different meats, or cheeses.
Mistakes to Avoid & Solutions
Overfilling the Dough
Problem: Dough splits or leaks.
Solution: Use small spoonfuls of egg and cheese—less is more.
Using Raw Sausage
Problem: Raw meat doesn’t cook through in time.
Solution: Always use fully cooked sausage links.
Skipping the Egg Wash
Problem: Pale, dry tops.
Solution: Brushing with egg adds color and shine—don’t skip it.
Rolling Too Tight
Problem: Filling bursts out during baking.
Solution: Roll loosely to give the filling space.
Serving Too Hot
Problem: Burned mouths.
Solution: Let cool at least 3 minutes before serving.
Serving and Pairing Suggestions
Breakfast Platter: Serve with fresh fruit, yogurt, or a side of hash browns.
Brunch Buffet: Plate with mini muffins, fresh juices, and coffee.
On-the-Go: Wrap in foil for an easy grab-and-go breakfast.
Dipping Sauce: Try with ketchup, hot sauce, or even a honey-mustard drizzle.
Storage and Reheating Tips
Fridge Storage: Let cool completely, then store in an airtight container for up to 4 days.
Freezer Storage: Wrap individually in foil and place in a freezer bag. Freeze for up to 2 months.
Reheating (Microwave): Microwave on a paper towel for 30–45 seconds.
Reheating (Oven): Bake at 325°F for 10 minutes to restore crispness.
FAQs
1. Can I make these ahead of time?
Yes! Assemble the roll-ups the night before, cover with plastic wrap, and refrigerate. Bake fresh in the morning.
2. Can I freeze the roll-ups after baking?
Absolutely. Let them cool, then wrap and freeze. Reheat straight from frozen in the oven for 15–20 minutes at 325°F.
3. What cheese works best besides cheddar?
Try mozzarella for a milder taste or pepper jack for a spicy kick.
4. Can I make these vegetarian?
Yes. Replace the sausage with sautéed mushrooms, spinach, or veggie sausage.
5. Can I use homemade dough?
Of course! If you prefer from-scratch dough, go for it, just roll it thin and cut into triangles.
Tips & Tricks
Let your scrambled eggs cool for a minute before assembling, hot eggs can make the dough soggy.
Want crispier bottoms? Use a silicone mat or parchment paper.
Add a pinch of paprika or garlic powder to the egg wash for extra flavor.
Don’t skip the brush of egg on top, it gives the rolls that bakery-style shine.
If your dough is too soft to handle, chill it for 5–10 minutes in the fridge before rolling.
Recipe Variations
1. Veggie Lover’s Roll-Ups
Swap sausage with sautéed spinach, mushrooms, and diced bell peppers. Follow the same steps, keeping the filling light to prevent overstuffing.
2. Southwest Style
Use pepper jack cheese and mix a bit of salsa into the scrambled eggs. Add chopped jalapeños for heat.
3. Ham and Swiss
Swap sausage for thin strips of ham and cheddar for Swiss. Add a dash of Dijon mustard to the egg for tang.
4. Bacon Breakfast Rolls
Replace sausage with two crispy bacon halves per roll. Add a pinch of black pepper to the egg before scrambling.
5. Sweet & Savory Twist
Use maple sausage links and sharp cheddar. Brush the tops with a bit of maple syrup instead of egg wash.
Final Thoughts
This recipe of Sausage, Egg and Cheese Roll-Ups has bailed me out on countless chaotic mornings, and it still brings the same satisfaction every time I pull that tray out of the oven.
They’re the kind of food that gives you a moment of peace, even if your kitchen is filled with school bags, barking dogs, and noisy kids. I’ve shared these roll-ups with neighbors, packed them for road trips, and even served them at a lazy Sunday brunch. And every time, they’re gone within minutes.
So if you’ve got a busy household like mine, or just love a warm, flaky breakfast that doesn’t demand too much effort, give these a try. I promise they’ll become a staple in your morning routine, just like they did in mine.
Satisfying Sausage, Egg And Cheese Breakfast Roll-Ups
Ingredients
- 7 large eggs 6 scrambled, 1 for brushing
- 1½ cans crescent roll dough 12-count total
- 12 pre-cooked sausage links
- 6 slices cheddar cheese halved
- Salt and pepper to taste
Instructions
- Set oven to 350°F (175°C). Use a clean, dry baking sheet—no lining needed.
- Crack 7 eggs into a bowl, beat well. Set aside 2–3 tablespoons for brushing.
- Scramble the rest in a nonstick skillet over medium heat with salt and pepper. Cook until just set, then remove from heat.
- Open both crescent dough cans. Separate into 12 triangles and lay flat.
- On each triangle, layer half a cheddar slice, a spoonful of scrambled eggs, and one sausage link.
- Roll from the wide end to the point, loosely to allow room for filling.
- Place seam-side down on the baking sheet. Brush tops with reserved egg and sprinkle with salt and pepper.
- Bake for 15–18 minutes until golden and crisp.
- Cool 3–5 minutes before serving—warm, melty, and ready to enjoy.
