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