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