If you’re hunting for a breakfast that feels as celebratory as brunch with zero fuss, you absolutely have to try these Breakfast Rolls with Sausage, Egg, and Cheese. Imagine a golden, flaky exterior that gives way to hot, pillowy eggs, savory sausage, and two types of melty cheese—each bite is its own mini comfort food moment. Whether it’s a busy weekday or you’re wanting something special for a slow morning, this grab-and-go treat is a guaranteed crowd-pleaser. Trust me, you’ll fall in love at first bite with just how hearty, cheesy, and satisfying these are!
Ingredients You’ll Need
There’s real magic in how simple ingredients turn into these crave-worthy Breakfast Rolls with Sausage, Egg, and Cheese. Each component is essential—bringing flavor, texture, or that beautiful golden color to every roll. Here’s what you’ll need and why you shouldn’t skip a single thing:
- Butter: Adds richness to the eggs and ensures the rolls brown beautifully.
- Large eggs: The heart of the filling—scrambled soft so each bite is tender.
- Milk: Whisked into the eggs for an ultra-creamy, fluffy texture.
- Salt and pepper: Essential for seasoning both the eggs and the overall flavor balance.
- Breakfast sausage: Choose a good-quality sausage—it brings savory flavor that ties everything together.
- Shredded cheddar cheese: Melts into luscious pockets and brings tangy richness.
- Shredded mozzarella cheese: Adds stretch and a mellow, creamy counterpoint to the cheddar.
- Refrigerated crescent roll dough or puff pastry: The golden, flaky package that wraps everything up so perfectly.
- Chopped chives or green onions (optional): For a gentle hint of fresh, oniony flavor and a pop of color.
- Melted butter for brushing: Gives each roll a shiny, irresistible finish.
How to Make Breakfast Rolls with Sausage, Egg, and Cheese
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C)—this ensures your Breakfast Rolls with Sausage, Egg, and Cheese bake up golden and perfectly cooked inside. Line a baking sheet with parchment paper so cleanup is a breeze, and nothing sticks when it’s time to serve.
Step 2: Scramble the Eggs
In a mixing bowl, vigorously whisk together the eggs, milk, and a generous pinch of salt and pepper. Melt the butter in a nonstick skillet over medium heat, then pour in your egg mixture. Stir gently, scraping the pan as you go, until the eggs are just set but still soft and creamy. Pull them off the heat—they’ll finish cooking in the oven and stay tender.
Step 3: Prep the Dough
Roll out your crescent roll dough (or puff pastry if you’re using it) on a lightly floured surface. Separate it into rectangles by pressing the seams together—this creates the perfect canvas for layering your tasty filling. If you’re using puff pastry, simply cut into equally sized squares for a more rustic look.
Step 4: Assemble the Breakfast Rolls with Sausage, Egg, and Cheese
Divide the scrambled eggs evenly among the dough sections, then top with the cooked, crumbled sausage. Sprinkle both the cheddar and mozzarella cheeses over the top—don’t be shy, the cheesier the better! Scatter on those chopped chives or green onions for a burst of color and freshness if you like.
Step 5: Roll and Seal
Now comes the fun part. Carefully roll up each dough section over the filling, tucking in the sides as you go to keep all the good stuff inside. Place each roll seam-side down on your prepared baking sheet to help them keep their shape while baking.
Step 6: Brush and Bake
Give the tops of the rolls a generous brush with melted butter to ensure a golden, glistening finish. Bake in your preheated oven for 15–18 minutes. Keep your eye on them—they’re ready when they’re puffed and deeply golden brown. Serve hot and you’ll see smiles all around!
How to Serve Breakfast Rolls with Sausage, Egg, and Cheese
Garnishes
Dress up your Breakfast Rolls with Sausage, Egg, and Cheese with a sprinkle of extra chives or sliced green onions right before serving—the fresh flavor and hint of green make every roll look irresistible. A little extra melted butter on top also never hurts for extra shine and richness.
Side Dishes
These rolls are hearty, but they pair beautifully with some simple sides. Try a bowl of fresh fruit, crisp hash browns, or a tangy side salad to round out breakfast and balance all that comforting savoriness. A cup of coffee or orange juice completes the spread.
Creative Ways to Present
For a brunch buffet, slice each roll into thirds and arrange on a platter so guests can sample a bit of everything. Packing these in parchment makes them perfect for a breakfast picnic or road trip snack. Presenting them in a basket lined with a cloth napkin instantly elevates the homey, bakery feel!
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Breakfast Rolls with Sausage, Egg, and Cheese (though that’s a big if), pop them in an airtight container in the refrigerator. They’ll stay fresh for up to three days—ideal for grabbing breakfast on busy mornings.
Freezing
These are a meal-prepper’s dream! Once they’ve cooled, wrap each roll individually in plastic wrap or foil and store in a freezer bag. Breakfast Rolls with Sausage, Egg, and Cheese freeze beautifully for up to two months without any loss of flavor or texture.
Reheating
To revive that freshly-baked goodness, warm refrigerated rolls in a 350°F (175°C) oven for about 8 minutes or zap in the microwave for 30–45 seconds. Frozen rolls reheat best in the oven (no need to thaw) for 15 minutes, or until warmed through and melty inside.
FAQs
Can I use bacon instead of sausage?
Absolutely! Crispy cooked bacon makes a fantastic swap for sausage in these rolls. You can also try turkey bacon or a plant-based option if you’re looking for something different but equally tasty.
What’s the best cheese to use for this recipe?
Cheddar and mozzarella make a dreamy combo here, but feel free to experiment with your favorites. Monterey Jack, pepper jack, or gouda all melt well and add their own personal twist to Breakfast Rolls with Sausage, Egg, and Cheese.
Can I assemble these rolls ahead of time?
Yes, it’s a game-changer for easy mornings! Prep and assemble the rolls the night before, store them covered in the fridge, and bake fresh in the morning when you’re ready to eat.
What’s the best way to keep the dough from tearing?
Work gently and don’t overfill each dough section. Pressing the seams of the crescent dough together and rolling with a light hand helps seal everything in without breakage.
Are these Breakfast Rolls with Sausage, Egg, and Cheese good for meal prep?
Absolutely—they’re a staple in my freezer for make-ahead breakfasts. Just follow the freezing and reheating instructions for fresh-tasting, homemade rolls any day of the week.
Final Thoughts
I can’t wait for you to bite into one of these golden, cheesy Breakfast Rolls with Sausage, Egg, and Cheese—they truly make any morning special. Easy enough for weekdays and delightful enough for a crowd, they’re the kind of recipe that quickly becomes a family favorite. Give them a try and enjoy every cozy, satisfying bite!
Print
Breakfast Rolls with Sausage, Egg, and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Start your day with these delicious breakfast rolls filled with savory sausage, fluffy scrambled eggs, and gooey cheese, all wrapped in a flaky pastry. Perfect for a hearty breakfast or a grab-and-go meal.
Ingredients
For the Rolls:
- 1 tablespoon butter
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 pound breakfast sausage (cooked and crumbled)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 can (8 ounces) refrigerated crescent roll dough or puff pastry
- 1 tablespoon chopped chives or green onions (optional)
- 1 tablespoon melted butter for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the eggs: Whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet, pour in the egg mixture, and scramble gently until just set but still soft. Remove from heat.
- Assemble the rolls: Roll out the crescent dough, separate into rectangles, press seams to seal. Divide eggs, sausage, and cheeses among the dough sections. Sprinkle with chives. Roll up each section, tucking in sides to seal, and place seam-side down on the baking sheet. Brush with melted butter.
- Bake: Bake for 15–18 minutes until golden brown. Serve warm.
Notes
- You can prep the filling ahead of time and assemble in the morning.
- Try bacon instead of sausage or use plant-based sausage for a vegetarian option.
- These freeze well—reheat in the oven or air fryer.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 115mg
