Sausage and Egg Breakfast Rolls

If you’re craving a breakfast that’s hearty, grab-and-go, and seriously delicious, you’ve just found your new morning obsession! These Sausage and Egg Breakfast Rolls are golden on the outside, fluffy and savory inside, and packed with melty cheese, juicy sausage, and perfectly scrambled eggs.

They’re the ultimate breakfast treat: comforting, satisfying, and so easy to whip up, even on a busy weekday. Each bite delivers a burst of flavor with a buttery, soft roll enveloping all your breakfast favorites.

This recipe is a must-try for anyone who loves a warm, filling start to their day or wants to impress at brunch. It’s inspired by classic breakfast sandwiches, but with a fun, bakery-style twist that’s perfect for making ahead or feeding a crowd. My family requests these every weekend—they never last long on the table!

Why You'll Love This Recipe

• Perfect for Meal Prep: Make a batch ahead of time for quick, satisfying breakfasts all week.
• Super Portable: Easy to grab and eat on the go—no utensils or plates required.
• Hearty & Filling: Packed with protein, cheese, and fluffy eggs to keep you satisfied.
• Totally Customizable: Swap in your favorite cheese, sausage, or add veggies for endless variety.

Key Ingredients for Sausage and Egg Breakfast Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Breakfast Sausage

This is the star of the show, bringing all the savory, spiced flavor these rolls are famous for. Use ground breakfast sausage (pork or turkey both work), and crumble it as you cook for even distribution. If you like a little heat, try spicy sausage, or swap with chicken sausage for a lighter option.

Eggs

Eggs are gently scrambled before rolling, creating a soft, tender filling. Whisk them well for extra fluffiness, and cook only until just set—they’ll finish in the oven. For extra richness, add a splash of milk or cream. Egg substitutes or egg whites work, but the texture will be slightly different.

Shredded Cheese

Melty cheese pulls the whole roll together! Cheddar, Monterey Jack, or a blend are all great choices. Choose pre-shredded for convenience or shred your own for better melt. Feel free to use your favorite cheese—Swiss, pepper jack, or even mozzarella.

Refrigerated Crescent Dough

For maximum ease, refrigerated crescent roll dough wraps everything up in a buttery, flaky blanket. You can also use pizza dough, puff pastry, or homemade biscuit dough. Each will give the rolls a slightly different texture, but all work beautifully.

Green Onions

These add a fresh, subtle bite and a pop of color. Slice them thin and sprinkle over the eggs before rolling. Don’t love onions? You can leave them out or swap for chives or even a little bell pepper for extra color.

Instructions for Sausage and Egg Breakfast Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Sausage

Brown the breakfast sausage in a large skillet over medium heat, breaking it up with a spatula as it cooks. Continue until fully cooked and no longer pink, about 6-8 minutes. Drain excess fat and set aside to cool slightly.

Scramble the Eggs

In a bowl, whisk together the eggs, milk, salt, and pepper. Pour into a nonstick skillet over medium-low heat. Stir gently until the eggs are just set but still a little soft—they’ll continue cooking in the oven. Remove from heat and let cool for a minute.

Prep the Dough

Unroll the crescent dough and separate it into rectangles (press seams together if needed). Lightly flour your work surface to prevent sticking. Each can should yield 4 rectangles, for a total of 8.

Fill and Roll

Sprinkle a little shredded cheese and green onion on each rectangle. Top evenly with scrambled eggs and cooked sausage, then add more cheese. Carefully roll up each rectangle from the short end, pinching the edges to seal.

Bake Until Golden

Place the rolls seam side down on a parchment-lined baking sheet. Brush tops with melted butter for a golden finish. Bake in a preheated 375°F (190°C) oven for 15-18 minutes or until puffed and deep golden brown.

Recipe Variations

Veggie Lovers’ Twist

Add sautéed bell peppers, spinach, or mushrooms to the filling for extra veggies and flavor. Just cook them before adding to prevent sogginess. You can skip the sausage for an all-veggie version, too!

Spicy Kick

Swap regular sausage for hot or chorizo-style sausage, or add a pinch of red pepper flakes to the eggs. Pepper jack cheese also gives a nice heat!

Gluten-Free Option

Use gluten-free biscuit dough or crescent dough if available. The texture may be a bit different, but you’ll still get a tasty and satisfying roll.

Cheese Swap

Try Swiss, mozzarella, or a sharp white cheddar for a new flavor profile. Mixing cheeses can also add depth and gooeyness.

Make It Mini

Cut the dough into smaller pieces and use less filling for bite-sized breakfast roll-ups—perfect for brunch buffets or party platters.

Serving Suggestions

Serve your Sausage and Egg Breakfast Rolls with a side of fresh fruit, crispy hash browns, or a simple green salad to round out the meal. Garnish with extra sliced green onions or a sprinkle of parsley for a pop of color. A little hot sauce or salsa on the side is a tasty bonus!

Storage and Reheating

Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 325°F (165°C) oven for 8-10 minutes, or microwave for 30-45 seconds until warmed through. For longer storage, freeze baked rolls tightly wrapped for up to 2 months; thaw overnight in the fridge and reheat as above. Avoid microwaving from frozen for best texture.

Frequently Asked Questions About Sausage and Egg Breakfast Rolls (FAQ)

Q: Can I make these rolls ahead of time?
A: Absolutely! Assemble and bake the rolls, then store them in the fridge or freezer. Reheat just before serving for an easy, hot breakfast.

Q: Can I use a different type of sausage?
A: Yes, any fully cooked sausage—turkey, chicken, or even plant-based—can be used in place of pork sausage.

Q: Do I need to cook the eggs all the way before baking?
A: No, just scramble the eggs until they’re just set but still slightly soft; they’ll finish cooking inside the rolls in the oven.

Q: Can I use puff pastry instead of crescent dough?
A: Yes! Puff pastry will give you a flakier, crispier exterior. Just adjust the baking time as needed.

These Sausage and Egg Breakfast Rolls are seriously the best way to kickstart your morning! They’re hearty, easy, and endlessly customizable—perfect for busy weekdays or a special brunch treat. Give them a try, and don’t forget to leave a comment or rating to let me know how much you love them!