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Sausage Egg Breakfast Rolls

Sausage egg breakfast rolls with golden crescent roll spirals stuffed with crumbled sausage, just-set scrambled eggs, and melted sharp cheddar. Baked until deep golden and brushed with buttery sheen for 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Crescent rolls
  • 1 can (8 oz) refrigerated crescent roll dough
Filling
  • 0.5 lb breakfast sausage, cooked and crumbled
  • 4 large eggs scrambled
  • 1 cup sharp cheddar, shredded
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Finish
  • 1 tbsp butter, melted for brushing

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a sheet pan with parchment for easy release and cleanup.
  2. Unroll the crescent dough and separate it into triangles so each roll can be filled evenly.
Scramble eggs and assemble
  1. Scramble the eggs until just set, then lightly season with salt and black pepper.
  2. Place a spoonful of sausage crumbles, scrambled eggs, and shredded cheddar at the wide end of each crescent triangle.
  3. Roll each triangle from the wide end toward the point, enclosing the filling, and set the rolls on the sheet pan seam-side down.
Bake and serve
  1. Brush the tops with melted butter for a glossy, buttery sheen.
  2. Bake for 15–18 minutes at 375°F until deep golden, then serve warm.

Notes

Pro tip: cook the sausage fully first and let the crumbles cool for 2–3 minutes so the eggs don’t scramble too aggressively inside the dough. Refrigerate leftovers in an airtight container for 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 at 350°F until hot. For a lighter option, use reduced-fat cheddar and turkey breakfast sausage to cut saturated fat while keeping the cheesy pull.