Sausage Egg and Cheese Breakfast Roll-Ups Recipe

Forget the drive-thru—today, I’m bringing you a true breakfast game-changer that is quick, easy, and absolutely guaranteed to make your mornings brighter! These Sausage Egg and Cheese Breakfast Roll-Ups take all the comforting, savory flavors of a diner classic and tuck them into a warm, flaky crescent roll crust. Imagine that golden, buttery dough giving way to fluffy, perfectly seasoned eggs, savory turkey sausage, and a generous melt of sharp cheddar cheese. Trust me, these are truly unreal, ready in about 20 minutes, and the whole family is going to beg you to make them again!

Why You’ll Love This Recipe

• The Ultimate Breakfast Hack: These roll-ups take your standard breakfast ingredients and turn them into a fun, perfectly portioned, and easily portable meal. Say goodbye to messy plates!
• Ready in a Flash: With minimal prep and a super quick bake time of just 10–12 minutes, this is perfect for busy weekdays or a leisurely weekend brunch.
• Totally Customizable: While we use turkey sausage and cheddar here, this recipe is a blank canvas! Swap in bacon, use a different cheese, or add a dash of hot sauce.
• Sensory Perfection: That contrast of a flaky, buttery crust with a warm, savory, and cheesy filling is going to warm your soul from the very first bite.

Ingredients

All you need for these incredible Sausage Egg and Cheese Breakfast Roll-Ups are simple, comforting ingredients, and about 20 minutes! Yes, it’s that easy. But first, gather up these essentials:

• Turkey Sausage, cooked and crumbled: This is your main savory element! Using turkey keeps the dish light while delivering that essential breakfast protein punch.
• Large Eggs: We’re scrambling these gently to create a fluffy, tender cloud of filling that cushions the sausage and cheese.
• Milk: A splash of milk is the secret to getting those eggs extra soft and creamy, preventing them from becoming dry.
• Butter: Essential for sautéing the eggs! It adds richness and ensures the eggs cook up perfectly without sticking.
• Shredded Cheddar Cheese: The cheesy glue that holds everything together! Cheddar offers a sharp, tangy flavor that pairs beautifully with the sausage.
• Refrigerated Crescent Roll Dough: This is our magic shortcut! It provides the iconic, flaky, buttery wrapper that makes these roll-ups so irresistible.
• Black Pepper and Salt: The foundational seasoning to wake up the flavor of the eggs.
• Garlic Powder: A little secret ingredient that adds a savory depth to the eggs, making them taste complex and delicious.
• Chopped Chives (optional): A bright, fresh finish that adds a lovely pop of color and a mild onion flavor right before serving.

Note: The ingredients list with exact measurements and quantities for this recipe will be provided right under the article in the recipe card.

How to Make the Sausage Egg and Cheese Breakfast Roll-Ups

You won’t believe how quickly these come together. Seriously, this recipe is a testament to how fast and easy the best things in life can be!

Step 1: Prep the Oven and Eggs

First things first, let’s get that oven ready! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper—this keeps things nice and tidy! In a mixing bowl, grab your eggs, milk, salt, pepper, and garlic powder and give them a vigorous whisk until they’re nice and frothy.

Step 2: Scramble the Perfect Filling

In a skillet, melt your butter over medium heat. Now, pour in that egg mixture. Cook the eggs gently, stirring occasionally. We are looking for a soft scramble here—they should still look slightly moist, as they’ll finish cooking in the oven. Remove them from the heat immediately.

Step 3: Fill the Crescent Dough

Unroll your crescent dough and separate it into those eight beautiful triangles. At the wide end of each triangle, place a generous spoonful of those fluffy scrambled eggs. Now, pile on your crumbled turkey sausage and top it all off with a happy sprinkle of cheddar cheese. Don’t be shy!

Step 4: Roll and Bake

Starting at the wide end, roll each triangle tightly toward the narrow tip. Gently place these little breakfast packages onto your prepared baking sheet, making sure the tip is tucked underneath the roll-up. This keeps them from unraveling in the heat. Pop them into the preheated oven for 10–12 minutes, or until they’re golden brown and the cheese is oozing out just a little bit.

Step 5: Finish and Serve

Pull these golden beauties out of the oven! If you’re using them, sprinkle the tops with those fresh, vibrant chives. Let them cool just slightly—they’ll be hot!—and then dig in!

Pro Tips for Making the Recipe

• Don’t Overcook the Eggs: This is key! Scrambled eggs should be removed from the skillet when they are still slightly soft. They will finish cooking inside the dough in the oven, ensuring your filling stays moist and tender.
• Secure the Tip: When rolling the dough, always make sure the narrow tip is pressed firmly under the roll-up. This is your best defense against having them pop open during baking.
• The Cheese Barrier: Try to keep the filling (especially the cheese) centered and away from the edges of the dough before rolling. If the cheese touches the baking sheet, it will stick!
• Get Creative with Seasoning: Want a little kick? Add a pinch of red pepper flakes to the egg mixture. Looking for an herbier flavor? A tiny bit of dried oregano or dill works wonders.

How to Serve

These roll-ups are fantastic all on their own, but they play well with others! Here are a few ways to elevate your breakfast plate:

• Dipping Sauces: Serve alongside a small bowl of your favorite salsa, a dollop of sour cream, or even a side of warm maple syrup for a fun sweet-and-savory contrast!
• Fresh Sides: Pair them with a simple bowl of fresh-cut fruit (strawberries, melon, or grapes) or a quick green salad for balance.
• Make it a Platter: If you’re serving these for guests, arrange them nicely on a platter and sprinkle generously with the chives and some flaky sea salt for a polished, professional look.

Make Ahead and Storage

Storing Leftovers

Got leftovers? You lucky duck! Place the cooled roll-ups in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

These are excellent for meal prep! Once the roll-ups are completely cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 1 month.

Reheating

To reheat from the fridge, you can use the microwave (about 30–60 seconds) or, for best results and to restore that crispy crust, heat them in a toaster oven or standard oven at 350°F until warmed through (about 5–10 minutes). If reheating from frozen, simply add a few minutes to the oven time.

FAQs

1. Can I use other types of meat in these roll-ups?

Absolutely! The beauty of this recipe is how flexible it is. You can easily substitute the turkey sausage with pre-cooked crumbled bacon, finely chopped ham, or even shredded chicken breast for a different savory flavor profile. Just make sure whatever meat you use is fully cooked before you add it to the eggs and cheese.

2. Is it possible to make these roll-ups ahead of time and bake them later?

Yes, you can certainly prep these ahead! Assemble the roll-ups completely (up to Step 9) and place them on the baking sheet. Cover them loosely with plastic wrap and refrigerate for up to 12 hours. When you’re ready to bake, remove them from the fridge about 15 minutes before baking and add 2–3 minutes to the standard baking time.

3. What if I don’t have crescent roll dough—can I use puff pastry?

Puff pastry is a great substitute and would result in an even flakier, richer crust! Simply cut the puff pastry sheet into 8 equally sized triangles and follow the same filling and rolling steps. Keep a close eye on the baking time, as puff pastry can brown slightly faster.

4. How can I keep the eggs from making the dough soggy?

The most important step is ensuring your scrambled eggs are not wet or watery—remove them from the heat when they are soft but not swimming in liquid. You should also let the eggs cool slightly before placing them on the dough. A generous layer of shredded cheese placed directly on the dough before the eggs can also act as a protective barrier against moisture.