So you want all the glory of a perfect breakfast sandwich but in a form that won’t fall apart in your hands while you’re running out the door at 7 AM? Meet Sausage Egg Cheese Breakfast Roll-Ups — the genius solution to morning chaos that looks fancy but takes zero brain power to execute. We’re talking fluffy scrambled eggs, savory breakfast sausage, and melty cheese all wrapped up in buttery crescent roll dough that bakes into golden, handheld perfection. I started making these when my teenager complained that breakfast sandwiches were “too messy” for the car (valid complaint, honestly), and now the whole family fights over who gets the last one. They’re like Hot Pockets, but if Hot Pockets were made by someone who actually cares about your taste buds and morning happiness.
Why You’ll Love This Recipe
- Grab-and-go breakfast that actually tastes homemade
- No more crumbling English muffins or sliding sandwich fillings
- Make-ahead friendly for busy mornings
- Uses ingredients you probably already have
- Kid-approved, adult-satisfying comfort food
- Perfect for feeding a crowd without standing over the stove flipping individual eggs
The Good Stuff You’ll Need
For the Roll-Ups:
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 1 lb breakfast sausage (Jimmy Dean, Bob Evans, or your favorite)
- 8 large eggs
- 1/4 cup milk or heavy cream
- 2 cups shredded cheddar cheese (sharp or mild, your call)
- 1/2 cup shredded mozzarella cheese (for extra meltiness)
- 2 tbsp butter
- Salt and pepper to taste
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp milk
Optional But Encouraged:
- 2 green onions, chopped
- 1/4 cup cooked bacon bits
- 1 small bell pepper, diced fine
- Everything bagel seasoning for sprinkling
- Hot sauce for serving
Let’s Do This
Step 1: Prep Your Situation
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper — trust me, cleanup is easier this way.
Let your crescent roll dough come to room temp for easier handling.
Step 2: Cook That Sausage
In a large skillet over medium heat, cook breakfast sausage, breaking it up into bite-sized pieces.
Cook until browned and fully cooked through (about 6-8 minutes).
Drain excess grease but leave a little for flavor — we’re not making diet food here.
Set sausage aside and let it cool slightly.
Step 3: Scramble Like a Pro
In the same skillet (waste not, want not), melt butter over medium-low heat.
Beat eggs with milk, salt, and pepper in a bowl.
Pour eggs into the pan and scramble slowly — we want them creamy, not rubbery.
Remove from heat when they’re still slightly underdone — they’ll finish cooking in the oven.
Let cool for a few minutes so they don’t melt the dough.
Step 4: Assembly Time
Unroll crescent roll dough and separate into triangles.
On the wide end of each triangle, add about 2 tbsp scrambled eggs, 1-2 tbsp sausage, and a generous sprinkle of both cheeses.
Don’t overfill or you’ll have breakfast explosion instead of roll-ups.
Roll from the wide end toward the point, tucking in the sides as you go.
Place seam-side down on your prepared baking sheet.
Step 5: The Golden Touch
Beat egg and milk together for egg wash.
Brush each roll-up with egg wash — this is what makes them golden and gorgeous.
Sprinkle with everything bagel seasoning or just a pinch of salt if using.
Step 6: Bake to Breakfast Perfection
Bake for 12-15 minutes until golden brown and puffed up.
They should sound hollow when tapped lightly.
Let them cool for 2-3 minutes before serving — the filling is molten lava hot at first.
Serving Suggestions
- Serve with hash browns or breakfast potatoes
- Coffee is basically mandatory
- Fresh fruit balances out the richness
- Ketchup, salsa, or hot sauce for dipping
- Perfect for brunch buffets or holiday mornings
Switch It Up
Veggie Version: Add sautéed mushrooms, spinach, or diced tomatoes to the egg mixture.
Bacon Lovers: Use cooked bacon instead of or in addition to sausage.
Spicy Kick: Add diced jalapeños or pepper jack cheese.
Ham and Swiss: Classic combo that never fails.
Mexican Style: Use chorizo, pepper jack cheese, and serve with salsa.
Make-Ahead Magic
Night Before: Assemble completely, cover with plastic wrap, and refrigerate. Bake fresh in the morning.
Freezer Friendly: Assemble, freeze on a tray, then store in freezer bags. Bake from frozen, adding 3-5 extra minutes.
Batch Cook: Make a double batch on Sunday and reheat throughout the week.
Meal Prep Win: These reheat beautifully in the microwave (30-45 seconds) or toaster oven.
Pro Tips for Roll-Up Success
- Don’t overstuff — less is more when it comes to filling
- Slightly undercook the eggs since they’ll finish in the oven
- Seal the seams well or you’ll have cheese leakage (tasty, but messy)
- Room temperature dough is way easier to work with
- Make extra — they disappear fast
Storage Reality Check
- Best eaten fresh and warm from the oven
- Leftovers keep in the fridge for 3-4 days
- Reheat in microwave for 30-45 seconds or toaster oven for crispiness
- Don’t freeze after baking — the texture gets weird
- Great for meal prep Sunday if you’re into that life
Questions People Actually Ask
Q: Can I use puff pastry instead of crescent rolls? A: Sure! It’ll be fancier and flakier, but adjust baking time accordingly. Puff pastry takes longer.
Q: What if I don’t have breakfast sausage? A: Any cooked ground meat works — turkey sausage, ground beef, even leftover taco meat. Just season it up.
Q: Can I make these dairy-free? A: Use dairy-free cheese alternatives and skip the milk in the eggs. They won’t be quite as rich, but still good.
Q: Why are my roll-ups soggy? A: Either the eggs were too wet or you overfilled them. Drain excess liquid and use less filling next time.
Q: Can I use egg whites only? A: You can, but they won’t be as rich and creamy. Add a little extra cheese to compensate for flavor.
Print
Sausage Egg Cheese Breakfast Roll-Ups
- Total Time: 20 minute
- Yield: 16 roll-ups (about 8 servings) 1x
Description
So you want all the glory of a perfect breakfast sandwich but in a form that won’t fall apart in your hands while you’re running out the door at 7 AM? Meet Sausage Egg Cheese Breakfast Roll-Ups — the genius solution to morning chaos that looks fancy but takes zero brain power to execute. We’re talking fluffy scrambled eggs, savory breakfast sausage, and melty cheese all wrapped up in buttery crescent roll dough that bakes into golden, handheld perfection. I started making these when my teenager complained that breakfast sandwiches were “too messy” for the car (valid complaint, honestly), and now the whole family fights over who gets the last one. They’re like Hot Pockets, but if Hot Pockets were made by someone who actually cares about your taste buds and morning happiness.
Ingredients
For the Roll-Ups:
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 1 lb breakfast sausage (Jimmy Dean, Bob Evans, or your favorite)
- 8 large eggs
- 1/4 cup milk or heavy cream
- 2 cups shredded cheddar cheese (sharp or mild, your call)
- 1/2 cup shredded mozzarella cheese (for extra meltiness)
- 2 tbsp butter
- Salt and pepper to taste
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp milk
Optional But Encouraged:
- 2 green onions, chopped
- 1/4 cup cooked bacon bits
- 1 small bell pepper, diced fine
- Everything bagel seasoning for sprinkling
- Hot sauce for serving
Instructions
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper — trust me, cleanup is easier this way.
Let your crescent roll dough come to room temp for easier handling.
In a large skillet over medium heat, cook breakfast sausage, breaking it up into bite-sized pieces.
Cook until browned and fully cooked through (about 6-8 minutes).
Drain excess grease but leave a little for flavor — we’re not making diet food here.
Set sausage aside and let it cool slightly.
In the same skillet (waste not, want not), melt butter over medium-low heat.
Beat eggs with milk, salt, and pepper in a bowl.
Pour eggs into the pan and scramble slowly — we want them creamy, not rubbery.
Remove from heat when they’re still slightly underdone — they’ll finish cooking in the oven.
Let cool for a few minutes so they don’t melt the dough.
Unroll crescent roll dough and separate into triangles.
On the wide end of each triangle, add about 2 tbsp scrambled eggs, 1-2 tbsp sausage, and a generous sprinkle of both cheeses.
Don’t overfill or you’ll have breakfast explosion instead of roll-ups.
Roll from the wide end toward the point, tucking in the sides as you go.
Place seam-side down on your prepared baking sheet.
Beat egg and milk together for egg wash.
Brush each roll-up with egg wash — this is what makes them golden and gorgeous.
Sprinkle with everything bagel seasoning or just a pinch of salt if using.
Bake for 12-15 minutes until golden brown and puffed up.
They should sound hollow when tapped lightly.
Let them cool for 2-3 minutes before serving — the filling is molten lava hot at first.
Notes
- Serve with hash browns or breakfast potatoes
- Coffee is basically mandatory
- Fresh fruit balances out the richness
- Ketchup, salsa, or hot sauce for dipping
- Perfect for brunch buffets or holiday mornings
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: ~185 kcal
- Carbohydrates: ~12g
- Protein: ~8g