What the heck is this?
Okay, picture this: you’ve got weekend guests coming over, or maybe it’s just one of those mornings where cereal feels like giving up on life. Enter these Sausage Egg and Cheese Breakfast Roll-Ups — basically everything you love about a breakfast sandwich, but make it fancy and baked in a cast iron skillet because we’re classy like that.
This is puff pastry doing the lord’s work, wrapped around savory breakfast sausage, gooey cheese, and perfectly runny eggs that break open like little golden surprises. It’s the kind of dish that makes people think you’re a morning person when really you just threw some stuff in a skillet and let the oven do the heavy lifting. My brother-in-law literally said, “This is restaurant-level stuff,” and I was like, “Thanks, I heated up some Trader Joe’s puff pastry.” Don’t tell him.
Why This Will Change Your Weekend Game
- Looks fancy, tastes amazing, effort level: minimal — the holy trinity of cooking
- One skillet wonder — less dishes, more coffee time
- Feeds a crowd but also perfect for when it’s just you living your best breakfast life
- Those runny egg yolks are basically nature’s built-in sauce
- Make-ahead friendly because nobody should be rolling pastry at 7 AM
- Instagram-worthy without trying too hard
The Good Stuff You’ll Need
For the Roll-Up:
- 1 sheet frozen puff pastry, thawed
- 1/2 lb breakfast sausage (the good stuff, not the sad stuff)
- 1 cup shredded sharp cheddar cheese
- 4-5 large eggs
- 2 tbsp cream cheese, softened
- 1 tbsp fresh chives, chopped
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Egg Wash & Finishing:
- 1 egg, beaten
- 1 tbsp heavy cream or milk
- Extra cheese for sprinkling
- Fresh herbs for garnish (thyme, chives, or parsley)
- Flaky sea salt
Let’s Make Breakfast Magic
Step 1: Get That Sausage Situation Sorted
Preheat your oven to 400°F. In a cast iron skillet (or regular skillet if you’re not living the cast iron life yet), cook the breakfast sausage over medium heat, breaking it up into bite-sized pieces. You want it browned and crispy, not sad and grey. Drain on paper towels and let it cool slightly.
Step 2: Prep Your Pastry
Roll out the thawed puff pastry on a lightly floured surface until it’s big enough to line your skillet with some overhang. Carefully transfer it to your cast iron skillet, letting the edges hang over the sides like a delicious pastry blanket.
Step 3: Layer Like You Mean It
Mix the softened cream cheese with chives and garlic powder. Spread this mixture on the bottom of the pastry-lined skillet. Sprinkle the cooked sausage evenly over the cream cheese mixture, then add most of the shredded cheddar (save some for the top because we’re not animals).
Step 4: The Egg Situation
Here’s where it gets fun. Crack the eggs directly onto the sausage and cheese mixture, spacing them out so everyone gets some yolk action. Season with salt and pepper. Fold the overhanging pastry edges up and over the filling, creating a rustic border that looks intentionally artisanal.
Step 5: Make It Glow
Whisk together the beaten egg and cream for your egg wash. Brush this all over the exposed pastry because we want that golden-brown gorgeousness. Sprinkle with the remaining cheese and a pinch of flaky salt.
Step 6: Bake It Till You Make It
Slide that beautiful creation into the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the egg whites are set but the yolks are still slightly jiggly. You want those yolks to be runny enough to create their own sauce situation.
Step 7: The Grand Finale
Let it rest for about 5 minutes (I know, the suspense is killing you), then garnish with fresh herbs and serve straight from the skillet because we’re keeping it real.
Serving Suggestions
Serve with a simple mixed greens salad to balance out all that buttery goodness, or go full weekend warrior and pair it with crispy hash browns and fresh fruit. A mimosa wouldn’t hurt either — just saying.
Switch It Up
Go Veggie: Swap sausage for sautéed mushrooms, spinach, and bell peppers for a garden party vibe.
Spice It Up: Add some jalapeños and pepper jack cheese, maybe a dash of hot sauce in the cream cheese mixture.
Meat Lovers: Throw in some crispy bacon or ham along with the sausage because more is more.
Fancy Pants: Use gruyere cheese and add some caramelized onions for that French bistro feel.
Make-Ahead Tips
You can assemble this whole thing the night before, cover it with plastic wrap, and just pop it in the oven in the morning. The pastry might not be quite as crispy, but it’ll still be delicious, and you’ll look like a breakfast wizard.
The cooked sausage can be prepped up to 3 days ahead and stored in the fridge. Just bring it to room temperature before assembling.
Questions People Actually Ask
Q: Can I use a different type of pastry?
A: Puff pastry is really the star here, but you could try phyllo dough for a lighter, crispier texture. Just use more layers.
Q: What if I don’t have a cast iron skillet?
A: Any oven-safe skillet or even a round baking dish will work. Just adjust the pastry size accordingly.
Q: Can I make individual portions?
A: Absolutely! Use a muffin tin, cut the pastry into squares, and make mini versions. Bake for about 15-18 minutes.
Q: My eggs always overcook. Help!
A: Start checking at 20 minutes. The egg whites should be set but the yolks should still have some jiggle. Remember, they’ll continue cooking a bit as it rests.
Q: Can I freeze leftovers?
A: It’s not ideal since the eggs and pastry don’t freeze well together, but it’ll keep in the fridge for 2-3 days. Reheat gently in a low oven.
Sausage Egg and Cheese Breakfast Roll-Ups: The Brunch Hero You Never Knew You Needed
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Okay, picture this: you’ve got weekend guests coming over, or maybe it’s just one of those mornings where cereal feels like giving up on life. Enter these Sausage Egg and Cheese Breakfast Roll-Ups — basically everything you love about a breakfast sandwich, but make it fancy and baked in a cast iron skillet because we’re classy like that.
This is puff pastry doing the lord’s work, wrapped around savory breakfast sausage, gooey cheese, and perfectly runny eggs that break open like little golden surprises. It’s the kind of dish that makes people think you’re a morning person when really you just threw some stuff in a skillet and let the oven do the heavy lifting. My brother-in-law literally said, “This is restaurant-level stuff,” and I was like, “Thanks, I heated up some Trader Joe’s puff pastry.” Don’t tell him.
Ingredients
For the Roll-Up:
- 1 sheet frozen puff pastry, thawed
- 1/2 lb breakfast sausage (the good stuff, not the sad stuff)
- 1 cup shredded sharp cheddar cheese
- 4–5 large eggs
- 2 tbsp cream cheese, softened
- 1 tbsp fresh chives, chopped
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Egg Wash & Finishing:
- 1 egg, beaten
- 1 tbsp heavy cream or milk
- Extra cheese for sprinkling
- Fresh herbs for garnish (thyme, chives, or parsley)
- Flaky sea salt
Instructions
Preheat your oven to 400°F. In a cast iron skillet (or regular skillet if you’re not living the cast iron life yet), cook the breakfast sausage over medium heat, breaking it up into bite-sized pieces. You want it browned and crispy, not sad and grey. Drain on paper towels and let it cool slightly.
Roll out the thawed puff pastry on a lightly floured surface until it’s big enough to line your skillet with some overhang. Carefully transfer it to your cast iron skillet, letting the edges hang over the sides like a delicious pastry blanket.
Mix the softened cream cheese with chives and garlic powder. Spread this mixture on the bottom of the pastry-lined skillet. Sprinkle the cooked sausage evenly over the cream cheese mixture, then add most of the shredded cheddar (save some for the top because we’re not animals).
Here’s where it gets fun. Crack the eggs directly onto the sausage and cheese mixture, spacing them out so everyone gets some yolk action. Season with salt and pepper. Fold the overhanging pastry edges up and over the filling, creating a rustic border that looks intentionally artisanal.
Whisk together the beaten egg and cream for your egg wash. Brush this all over the exposed pastry because we want that golden-brown gorgeousness. Sprinkle with the remaining cheese and a pinch of flaky salt.
Slide that beautiful creation into the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the egg whites are set but the yolks are still slightly jiggly. You want those yolks to be runny enough to create their own sauce situation.
Let it rest for about 5 minutes (I know, the suspense is killing you), then garnish with fresh herbs and serve straight from the skillet because we’re keeping it real.
Notes
Serve with a simple mixed greens salad to balance out all that buttery goodness, or go full weekend warrior and pair it with crispy hash browns and fresh fruit. A mimosa wouldn’t hurt either — just saying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~32g
- Carbohydrates: ~16g
- Protein: ~18g