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Sausage Egg Breakfast Rolls

Sausage egg breakfast rolls with golden crescent roll spirals are stuffed with cooked sausage, lightly scrambled eggs, and melted cheddar. Baked until deep golden and buttery, they’re ideal grab-and-go breakfast finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 1 can (8 oz) refrigerated crescent roll dough
Breakfast sausage
  • 0.5 lb breakfast sausage, cooked and crumbled
Eggs
  • 4 large eggs, scrambled
Cheddar
  • 1 cup sharp cheddar, shredded
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Butter for brushing
  • 1 tbsp butter, melted for brushing

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dough
  1. Preheat the oven to 375°F and line a sheet pan with parchment. The oven should be hot before you bake for the best golden color.
Make the crescent rolls
  1. Unroll the crescent dough and separate it into triangles. Keep the points oriented so each roll can be filled and rolled tightly.
  2. Scramble the eggs until just set, then lightly season with salt and black pepper. Stop when the curds look slightly soft because they’ll finish baking in the rolls.
  3. Place a spoonful of sausage crumbles, scrambled egg, and shredded cheddar at the wide end of each crescent triangle. Add the fillings in layers so every bite has sausage, egg, and cheese.
  4. Roll each triangle from the wide end toward the point, enclosing the filling, and place the rolls on the sheet pan. Set them seam-side down to help the cheese stay inside.
  5. Brush the tops with melted butter. This creates a buttery sheen and helps the rolls brown deeply.
  6. Bake for 15–18 minutes until deep golden, then serve warm. Look for bubbling cheese at the seams and a firm, crisp exterior.

Notes

For easier assembly, cook the sausage ahead and crumble it right before you start the rolls. Refrigerate leftovers in an airtight container up to 3 days and reheat in a 350°F oven until warmed through. Freezing is yes: freeze baked rolls up to 2 months, then reheat from frozen. For a lower-carb swap, use low-carb roll dough or omit the crescent dough and bake as a sausage-egg cheesy casserole in a muffin tin.