Flaky, golden crescent rolls filled with savory breakfast sausage, creamy scrambled eggs, and gooey melted cheese—these Sausage Egg & Cheese Roll-Ups are my go-to for a quick and satisfying breakfast or brunch. They’re easy to prepare, kid-friendly, and perfect for on-the-go mornings or laid-back weekend gatherings.
Why You’ll Love This Recipe
I love how effortlessly comforting and versatile these roll-ups are. The buttery crescent dough bakes up perfectly crisp and golden, while the cheesy egg and sausage filling delivers a hearty, satisfying bite every time. Whether I’m meal-prepping for the week or serving a casual brunch for friends, this recipe always gets rave reviews. It’s also easily customizable, making it simple to adapt to whatever I have in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package refrigerated crescent roll dough
4 breakfast sausage links, cooked and cut in half
4 large eggs
2 tablespoons milk
1 tablespoon butter
1/2 cup shredded cheddar cheese (or cheese of choice)
Salt and pepper to taste
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a skillet over medium heat, I melt the butter. I whisk the eggs, milk, salt, and pepper together, then pour the mixture into the skillet, scrambling the eggs until just set.
Next, I unroll the crescent dough and separate it into 8 triangles.
On the wide end of each triangle, I add a spoonful of scrambled eggs, a half sausage link, and a sprinkle of shredded cheese.
I roll each triangle up, starting at the wide end, and place them seam-side down on the baking sheet.
Then I bake them for 12–15 minutes, until golden brown and fully cooked through.
I like to serve these warm with ketchup, salsa, or a dash of hot sauce on the side.
Servings and timing
This recipe makes 8 delicious roll-ups—perfect for serving 4 to 6 people, depending on appetite.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories per roll-up: Approximately 285 kcal
Variations
Spicy kick: I sometimes add diced jalapeños or a sprinkle of crushed red pepper to the egg mixture for extra heat.
Veggie twist: I like mixing in sautéed onions, bell peppers, or spinach for a more veggie-forward filling.
Meat swap: Instead of sausage, I occasionally use crumbled bacon, diced ham, or turkey sausage.
Cheese variety: Cheddar is classic, but I also enjoy using pepper jack, mozzarella, or a blend of cheeses depending on my mood.
Mini version: I cut the crescent dough triangles in half to make bite-sized roll-ups for brunch platters or party snacks.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them individually wrapped in foil or parchment and place them in a freezer bag.
To reheat, I pop them in a 350°F (175°C) oven for about 10 minutes or microwave on medium power for 30–45 seconds (longer if frozen). They stay surprisingly flaky even after reheating.
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FAQs
How do I keep the roll-ups from getting soggy?
I make sure the eggs are just set and not overly moist before assembling. Letting the scrambled eggs cool slightly also helps reduce moisture buildup.
Can I make these roll-ups ahead of time?
Yes, I often prep the filling the night before and assemble/bake in the morning. I can also fully bake them and reheat the next day—they still taste fresh.
What dipping sauces go well with these roll-ups?
I love serving them with ketchup, salsa, or spicy mayo. For a creamier option, I sometimes use ranch or cheese sauce.
Can I use croissant dough instead of crescent rolls?
Crescent roll dough is designed for this kind of bake, but croissant dough can work too—it just may rise a bit differently and take a few extra minutes in the oven.
Are these good for meal prep?
Absolutely. I often make a double batch and freeze half. They’re a lifesaver during busy weeks when I need a quick, filling breakfast or snack.
Conclusion
These Sausage Egg & Cheese Roll-Ups are a staple in my kitchen for a reason. They come together quickly, taste incredible, and work for any occasion—from weekday breakfasts to weekend brunch spreads. Whether I stick to the classic version or play with the fillings, I know I’m always just a few ingredients away from something warm, flaky, and satisfying.
📖 Recipe:
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Sausage Egg & Cheese Roll-Ups
- Total Time: 25 minutes
- Yield: 8 roll-ups
- Diet: Halal
Description
Flaky crescent rolls wrapped around creamy scrambled eggs, savory sausage, and melty cheese make these Sausage Egg & Cheese Roll-Ups a quick, hearty, and customizable breakfast or brunch option.
Ingredients
1 package refrigerated crescent roll dough
4 breakfast sausage links, cooked and cut in half
4 large eggs
2 tablespoons milk
1 tablespoon butter
1/2 cup shredded cheddar cheese (or cheese of choice)
Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt the butter. Whisk together the eggs, milk, salt, and pepper, then pour into the skillet and scramble until just set.
- Unroll the crescent dough and separate into 8 triangles.
- Place a spoonful of scrambled eggs, half a sausage link, and a sprinkle of cheese on the wide end of each triangle.
- Roll up each triangle starting from the wide end and place seam-side down on the baking sheet.
- Bake for 12–15 minutes, or until golden brown and fully cooked.
- Serve warm with optional dipping sauces like ketchup, salsa, or hot sauce.
Notes
Ensure scrambled eggs are just set to avoid soggy roll-ups.
Cool the eggs slightly before assembling to reduce moisture.
Customize with jalapeños, veggies, or alternate meats like bacon or ham.
Use different cheeses like mozzarella, pepper jack, or cheese blends.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Reheat in a 350°F oven for 10 minutes or microwave for 30–45 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 285
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 115mg
