Irresistible Sausage Egg Breakfast Roll Ups That Make Mornings Easy

If your mornings feel rushed and chaotic, these sausage egg breakfast roll-ups might just become your new go-to. I first started making them on busy school mornings when my family needed something warm, quick, and satisfying. After one bite, the flaky dough, savoury sausage, and creamy scrambled eggs sealed the deal—no one ever wanted cereal again.

There’s something comforting about holding a warm, golden roll-up straight from the oven. It feels like a small victory before the day even begins. Whether you’re fueling up before work or serving brunch on a lazy Sunday, these sausage egg breakfast roll-ups deliver a hearty, homemade taste that’s both simple and indulgent.

What Are Sausage Egg Breakfast Roll Ups?

Think of them as the best parts of a classic American breakfast—sausage, eggs, and cheese—all wrapped in buttery dough. They’re like mini breakfast burritos, but with a crisp, flaky crust that makes each bite feel extra special.

You start with pre-cooked breakfast sausage links, soft scrambled eggs, and melty shredded cheese. Everything gets tucked inside a crescent roll or tortilla, then baked until golden and aromatic. The result? A portable breakfast you can grab on your way out the door, no fork required.

These roll ups have become a staple in many U.S. households because they blend convenience with comfort. They’re perfect for meal prepping or freezing ahead, making them ideal for anyone who loves hearty, grab-and-go breakfasts without sacrificing flavor.

Why You’ll Love This Recipe

You know that feeling when you open your fridge and wish you had something warm and ready to eat? That’s exactly where these come in.

They’re quick to prepare—you can have them ready in about 25 minutes. They’re also customizable: swap in your favorite cheese, add veggies, or spice things up with a little hot sauce. And the best part? They reheat beautifully, so you can make a batch on Sunday and enjoy them all week.

Each bite is packed with protein from the eggs and sausage, balanced by the comforting texture of baked dough. You’ll also appreciate how versatile they are—perfect for meal prep breakfasts, brunch gatherings, or road trips when you need something filling but easy to hold.

Ingredients You’ll Need

Here’s what you’ll need to make a dozen warm and flaky sausage egg breakfast roll ups:

• 1 tube (8 oz) refrigerated crescent roll dough
• 8 fully cooked breakfast sausage links
• 4 large eggs
• 2 tablespoons milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese (or Monterey Jack)
• 1 tablespoon butter (optional, melted for brushing)

Simple ingredients, big payoff. You can also play with add-ins—try diced bell peppers, green onions, or even a sprinkle of everything bagel seasoning on top for extra crunch.

How to Make the Perfect Breakfast Roll Ups

Prepare the Filling

Start by cooking your sausage links in a skillet over medium heat until browned and hot. Set them aside on a plate. In the same pan, whisk together the eggs, milk, salt, and pepper. Scramble them until just set—soft and fluffy is the goal.

Assemble the Roll Ups

Unroll your crescent dough onto a parchment-lined baking sheet. Separate into triangles. On the wide end of each triangle, add a spoonful of scrambled eggs, a sprinkle of cheese, and one sausage link. Gently roll each triangle toward the tip, sealing the edges as you go.

Bake to Golden Perfection

Brush the tops with melted butter for that irresistible shine and extra flavour. Bake at 375°F for 12 to 14 minutes or until beautifully golden brown. Let them cool for a few minutes before serving.

You’ll know they’re perfect when the dough is crisp on the outside, the cheese is melted, and your kitchen smells like a cosy breakfast diner.

Tips and Tricks for Best Results

• Don’t overfill your dough—less is more. It prevents bursting and ensures even baking.
• Keep the dough cold before assembling; warm dough can stretch too easily and tear.
• If you’re using tortillas, warm them slightly to make rolling easier.
• Want a glossy finish? Brush the tops with egg wash instead of butter.
• For meal prep, cook the sausage and eggs ahead of time, then assemble in the morning for quick baking.

If you’ve ever wanted a breakfast that feels like a treat but takes minimal effort, this is it.

Dietary Variations.

Dietary Variations

Gluten-Free

Swap the crescent rolls for a gluten-free baking mix or use soft gluten-free tortillas. Most large grocery stores now carry gluten-free breakfast sausage, making this an easy substitution.

Low-Calorie

Use turkey sausage instead of pork, switch to egg whites, and opt for reduced-fat cheese. You can also wrap everything in a low-carb tortilla or whole-wheat flatbread for fewer calories.

Vegan

It’s surprisingly simple to make these plant-based. Use vegan sausage links, tofu scramble, and shredded vegan cheese. Wrap them in a dairy-free crescent dough or a whole-grain tortilla.

Halal

Choose halal-certified sausage and ensure the cheese and dough meet halal standards. Everything else stays the same—same golden crust, same comfort, no compromise.

Each version keeps the heart of the recipe intact: warm, melty, and packed with morning energy.

Variations and Flavour Twists

If you enjoy experimenting in the kitchen, you’ll have fun with these ideas:

• Add diced bell peppers, onions, or spinach to the scrambled eggs for colour and nutrition.
• Try pepper jack cheese for a little heat or mozzarella for a milder melt.
• Sprinkle a pinch of smoked paprika or garlic powder on the filling before rolling.
• For a sweet twist, brush the baked roll-ups with a light drizzle of maple syrup. It sounds unusual, but the salty-sweet combo is addictive.

Each version offers a slightly different vibe—think of them as the “choose your own adventure” of breakfast foods.

Storage and Make-Ahead Tips

These roll ups are a dream for busy mornings. Once baked, let them cool completely before wrapping each one tightly in foil or plastic wrap. Store them in the fridge for up to five days.

To freeze, place cooled roll ups in a freezer bag and freeze for up to two months. Reheat in the oven at 350°F for about 10 minutes or microwave for 45–60 seconds. The oven will give you that satisfying crispness, while the microwave works when you’re in a hurry.

Either way, they taste just as good as the day you made them. Having a stash in your freezer feels like having a secret weapon for those “I don’t have time to cook” mornings.

When you bite into one of these sausage egg breakfast roll ups, you’ll taste the perfect balance of crispy, creamy, and savory—everything a breakfast should be. They bring a homemade touch to even the busiest of days, making mornings feel a little less rushed and a lot more delicious.oll ups in a freezer bag and freeze for up to two months. Reheat in the oven at 350°F for about 10 minutes or microwave for 45–60 seconds. The oven will give you that satisfying crispness, while the microwave works when you’re in a hurry.

Either way, they taste just as good as the day you made them. Having a stash in your freezer feels like having a secret weapon for those “I don’t have time to cook” mornings.

When you bite into one of these sausage egg breakfast roll ups, you’ll taste the perfect balance of crispy, creamy, and savory—everything a breakfast should be. They bring a homemade touch to even the busiest of days, making mornings feel a little less rushed and a lot more delicious.

FAQ

How long can I store sausage egg breakfast roll ups in the refrigerator?

You can store these roll-ups in an airtight container in the fridge for up to 3-5 days. Let them cool completely after baking, then wrap each one tightly or place in a sealed container. When you’re ready to eat, reheat in the oven or microwave.

Can I freeze sausage egg breakfast roll ups and reheat later?

Absolutely. After baking and cooling the roll-ups, wrap each individually and freeze for up to 2 months. To reheat, bake at about 350 °F until warmed through (or microwave if you’re in a hurry). They’ll taste nearly fresh.

What if I don’t have crescent roll dough—can I use something else?

Yes. You can use flour tortillas, puff pastry sheets, or biscuit dough instead of crescent roll dough. Just be sure the alternative wraps or dough are compatible with baking until golden. The main idea is a portable, warm roll-up of sausage, eggs, and cheese.

Can I make these sausage egg breakfast roll ups vegetarian or vegan?

Yes—just swap in a plant-based sausage, use tofu “scramble” instead of eggs, and choose dairy-free cheese. Wrap it in vegan pastry or a whole-wheat tortilla. With those substitutions, you’ll enjoy the same easy, portable breakfast feel without meat or dairy.

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Irresistible Sausage Egg Breakfast Roll Ups

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• Author: Rasha Annan
• Total Time: 24 minutes
• Yield: 12 roll ups 1x

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Description

These sausage egg breakfast roll ups are a quick, flaky, and protein-packed morning favorite made with sausage, scrambled eggs, and cheese wrapped in buttery dough. Perfect for meal prep or busy mornings.

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Ingredients

Scale 1x2x3x

• 1 tube (8 oz) refrigerated crescent roll dough
• 8 fully cooked breakfast sausage links
• 4 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter, melted (optional for brushing)

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Instructions

1. Cook sausage links in a skillet until browned, then set aside.
2. Whisk eggs, milk, salt, and pepper; scramble until soft and fluffy.
3. Unroll crescent dough and separate into triangles on a parchment-lined sheet.
4. Add scrambled eggs, cheese, and a sausage link to each triangle, then roll up.
5. Brush tops with butter and bake at 375°F for 12–14 minutes until golden.
6. Cool slightly and serve warm.

Notes

1. Avoid overfilling to prevent breaking during baking.
2. Use cold dough for easier handling.
3. For meal prep, assemble ahead and refrigerate overnight before baking.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll up
• Calories: 220
• Sugar: 2
• Sodium: 360
• Fat: 14
• Saturated Fat: 6
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 14
• Fiber: 0
• Protein: 8
• Cholesterol: 85