Can I make sausage egg and cheese breakfast roll ups ahead of time?

Yes, you can prep parts of the recipe ahead to save time. Cooking the sausage and scrambling the eggs the night before works well, then you can assemble and bake them fresh in the morning. Fully baked roll ups can also be refrigerated and reheated gently.

Why did my crescent rolls open or leak while baking?

This usually happens when the roll ups are packed too tightly or overfilled. Rolling the dough loosely and keeping fillings centered helps the crescent rolls bake evenly and stay sealed. A little cheese showing is normal, but large leaks mean there was too much filling.

Can I use sausage patties instead of sausage links?

You can, but it helps to shape the patties into small logs before rolling. This keeps the filling even and makes the roll ups easier to seal. Make sure the sausage is fully cooked before baking.

How do I keep the eggs from turning rubbery?

The key is slightly undercooking the eggs on the stove. Soft, just-set scrambled eggs will finish cooking in the oven without drying out. If the eggs are fully cooked before baking, they can become firm once reheated.

Sausage Egg and Cheese Breakfast Roll Ups (Easy & Cozy)

Description

Warm, flaky sausage egg and cheese breakfast roll ups made with crescent dough, soft scrambled eggs, and melted cheddar. A simple, comforting breakfast that works for busy mornings or relaxed weekends.

Ingredients

Scale

8 breakfast sausage links, fully cooked
1 (8-ounce) tube crescent rolls
3 large eggs
3/4 cup shredded cheddar cheese
Ketchup, for serving

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Scramble the eggs over medium-low heat until just set and still soft, then remove from the heat.
Unroll the crescent dough and separate it into 8 triangles.
Spoon scrambled eggs onto the wide end of each crescent, sprinkle with cheese, and place one sausage link on top.
Roll the dough up loosely, starting from the wide end, and place seam-side down on the baking sheet.
Bake for 11 to 14 minutes, or until the crescent rolls are golden brown and cooked through.
Let cool slightly, then serve warm with ketchup if desired.

Notes

Scramble the eggs gently and remove them from the heat while still soft to prevent a rubbery texture after baking.
Roll the crescent dough loosely to allow room for it to puff and bake evenly.
If the tops brown too quickly, loosely cover the pan with foil for the last few minutes of baking.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll up
Calories: 290
Sugar: 3 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 11 g
Cholesterol: 95 mg