These Cheesy Sausage & Egg Breakfast Crescent Rolls are the ultimate savory breakfast treat, combining fluffy scrambled eggs, melted cheddar, and savory sausage all wrapped up in a buttery crescent dough. They are essentially a handheld breakfast casserole that you can grab and go!
With a golden, flaky exterior and a warm, cheesy center, these rolls are perfect for weekend brunch or busy weekday mornings when you need something hearty.
Recipe Details
- Flavor Profile: A classic breakfast trio of eggs, sausage, and cheese is elevated by the buttery sweetness of crescent dough and a sprinkle of salt and pepper on top.
- Texture: You get a satisfying crunch from the baked pastry followed by soft, fluffy eggs and juicy sausage links.
- Time: 15 minutes prep, 15 minutes bake time.
- Difficulty: Easy. It involves scrambling eggs and rolling dough.
What You’ll Need
To make this recipe, you will need a nonstick skillet to scramble the eggs and a baking sheet lined with parchment paper for the rolls. A rolling pin is helpful to flatten the dough slightly. The ingredients rely on convenient staples like canned crescent rolls and pre-cooked breakfast sausages, paired with fresh eggs and cheese.
Ingredient Notes
- Crescent Rolls – You need one 8-count can of Pillsbury crescent rolls. Rolling them out into rectangles creates the perfect pocket for the filling.
- Turkey Breakfast Sausages – Use fully cooked links to save time. Turkey sausage is a leaner option, but pork sausage works just as well.
- Eggs – Five eggs provide enough fluffy filling for all 8 rolls.
- Cheddar Cheese – Shredded cheddar adds the essential melty, savory element. Sharp or mild works depending on your preference.
- Egg Wash – One beaten egg brushed on top gives the rolls a beautiful golden sheen and helps the salt and pepper stick.
- Butter – Just a teaspoon is needed to scramble the eggs and add flavor.
- Flour – Used to dust your work surface so the dough doesn’t stick while you roll it out.
Add-ins and Substitutions
- Sausage – If you prefer, you can use crumbled cooked sausage or bacon strips inside the roll instead of links.
- Cheese – Swap cheddar for Pepper Jack if you want a little spice, or American cheese for extra creaminess.
- Vegetables – Finely diced sautéed peppers or onions can be mixed into the scrambled eggs for a veggie boost.
How to Make Cheesy Sausage & Egg Breakfast Crescent Rolls
- Prep: Preheat oven to 375℉. Line a baking sheet with parchment paper or a silpat.
- Scramble Eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As they begin to set, gently pull them across the pan using a spatula to form large soft curds. Continue cooking, pulling, lifting, and folding until thickened and there is no more visible liquid. Remove from heat immediately so they don’t overcook.
- Prepare Dough: Sprinkle the flour onto your work surface. Unroll the crescent dough over the flour. If using perforated triangle dough, pinch the seams together to form rectangles. Roll the dough out a bit with a rolling pin to flatten and stretch it slightly. Cut or separate the dough into 8 even rectangles.
- Assemble: Top each dough rectangle with a couple of spoonfuls of the scrambled eggs, a sprinkle of the shredded cheddar cheese, and one sausage link.
- Roll: Roll up the rectangle around the filling, tucking it in as you go, and place it seam-side down onto the prepared baking sheet. Repeat with the remaining ingredients.
- Bake: Brush the top of each roll with the egg wash, then sprinkle with a little salt and pepper. Bake for 15 minutes or until the rolls are puffed and golden brown.
Pro Tip: Undercook your scrambled eggs slightly! Since they will bake for another 15 minutes inside the crescent roll, taking them off the heat while they are still soft and barely set ensures they stay fluffy rather than becoming rubbery.
Recipe Tips
- Seal the Dough: If using the standard crescent rolls (triangles), make sure to pinch the perforated seams tightly to form rectangles. If they aren’t sealed well, the cheese might leak out.
- Cool the Eggs: Let the scrambled eggs cool for just a minute or two before putting them on the raw dough. Piping hot eggs can start to melt the dough and make it sticky and hard to roll.
- Don’t Overfill: It can be tempting to stuff them, but overfilled rolls are hard to seal. Distribute the eggs evenly among the 8 pieces.
FAQs
- Can I freeze these? Yes! Bake them fully, let them cool, and freeze them in a freezer bag. Reheat in the microwave or toaster oven for a quick breakfast.
- Can I use crescent sheets? Yes, Pillsbury sells seamless crescent dough sheets which are even easier to cut into perfect rectangles without pinching seams.
- How do I reheat them? If refrigerated, microwave for 30-45 seconds or pop them in the air fryer at 350°F for 3-4 minutes to re-crisp the outside.
Serving Suggestions
- Dip: Serve with a side of ketchup, hot sauce, or even maple syrup for a sweet-savory combo.
- Fruit: A fresh fruit salad lightens up the meal.
- Yogurt: A yogurt parfait is a great side to round out breakfast.
Make This Recipe in Advance
- Prep: You can scramble the eggs and cook the sausage (if not pre-cooked) the night before.
- Assembly: Assemble the rolls on the baking sheet, cover with plastic wrap, and keep in the fridge overnight. Bake fresh in the morning (you may need to add 1-2 minutes to the bake time).
Cheesy Sausage & Egg Breakfast Crescent Rolls
- Total Time: 30 minutes
- Yield: 8 Rolls 1x
Description
These Cheesy Sausage & Egg Breakfast Crescent Rolls are the ultimate savory breakfast treat, combining fluffy scrambled eggs, melted cheddar, and savory sausage all wrapped up in buttery crescent dough. Essentially a handheld breakfast casserole, they feature a golden, flaky exterior and a warm, cheesy center. Perfect for weekend brunch or busy weekday mornings when you need a hearty, grab-and-go meal.
Ingredients
The Filling
- 1 teaspoon butter
- 5 large eggs (for scrambling)
- 8 turkey breakfast sausages, fully cooked links
- 2 oz Cheddar cheese, shredded (approx. 1/2 cup)
The Dough
- 1 can (8 count) Pillsbury Crescent Rolls (or seamless dough sheet)
- 2 tablespoons all-purpose flour (for dusting the surface)
The Topping
- 1 large egg, beaten (for egg wash)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Scramble Eggs
Beat the 5 eggs in a bowl.
Cook
Heat the butter in a nonstick skillet over medium heat. Pour in eggs. Gently pull them across the pan to form large soft curds. Important: Remove from heat while they are still slightly wet/soft (they will finish cooking in the oven). Let them cool slightly.
Prepare Dough
Lightly dust your work surface with flour. Unroll the crescent dough.
Shape
If using standard triangles, pinch two triangles together at the perforated seam to form a rectangle. You should end up with 4 large rectangles, which you can cut in half to make 8 squares/rectangles. (Or simply separate into 8 triangles and roll them up like pigs in a blanket).
Roll
Use a rolling pin to flatten and stretch the dough slightly.
Assemble
On each piece of dough, place a spoonful of scrambled eggs and a sprinkle of shredded cheddar.
Add Sausage
Place one cooked sausage link on top of the eggs.
Roll
Roll the dough up around the filling, tucking the sides in if possible. Place the finished rolls seam-side down on the baking sheet.
Bake
Brush the top of each roll with the beaten egg wash. Sprinkle with a little salt and pepper.
Cook
Bake for 15 minutes or until the rolls are puffed and golden brown.
Notes
The “Undercook” Rule: Do not cook the scrambled eggs until they are dry! Since they bake for another 15 minutes inside the pastry, taking them off the heat while they are soft ensures they stay fluffy rather than becoming rubbery.
Cooling is Key: Let the scrambled eggs cool for 2–3 minutes before placing them on the raw dough. If the eggs are piping hot, they will melt the butter in the dough, making it sticky and difficult to roll.
Dough Options: “Seamless” crescent dough sheets are easier to work with as you can simply cut them into 8 even rectangles with a pizza cutter without worrying about pinching seams.
Freezer Friendly: Bake them fully, cool, and freeze. To reheat, microwave for 45 seconds or pop them in the air fryer at 350°F for 3–4 minutes to re-crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Roll
- Calories: 240
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 135mg
Keywords: breakfast crescent rolls, sausage egg and cheese, handheld breakfast, brunch recipes, pillsbury recipes, easy breakfast ideas, kid friendly breakfast
