Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! – mommyplates

Introduction
A warm, golden roll filled with fluffy eggs and savory sausage feels like a small celebration at the breakfast table. These roll-ups are fast to assemble, travel-friendly, and pleasing to both kids and adults — perfect for busy mornings or a brunch spread.

They rely on simple pantry ingredients and come together in under 30 minutes. The crisp pastry surrounding a soft, well-seasoned filling is comfort food with minimal fuss, and they adapt easily to what’s in your fridge.

Ingredients

• 1 package of crescent roll dough
  This is the pastry that crisps and browns into a golden shell. Its pre-made convenience makes assembly quick; choose a full-sheet style or refrigerated individual triangles depending on how many roll-ups you want.

• 2 cooked sausage links, crumbled
  The salty, meaty backbone of the filling adds hearty flavor and texture. Crumbling pre-cooked links keeps the process fast and ensures even distribution in each roll.

• 2 large eggs, scrambled
  Eggs bind the filling and provide a tender, custardy interior when cooked just right. Scrambling them before assembly prevents undercooked pockets and gives you control over their seasoning.

• Shredded cheese (optional)
  Cheese melts into the eggs and sausage, adding creaminess and an appealing pull when you bite. Use a sharp cheddar or a mild Monterey Jack—optional but highly recommended for richness.

• 1 tablespoon butter or neutral oil
  Used to cook the eggs and sausage, this adds flavor and prevents sticking. Butter gives a richer taste; oil gives a cleaner, less pronounced dairy note.

• Salt and freshly ground black pepper (to taste)
  Simple seasoning rounds out the eggs and sausage, lifting the overall flavor. Add a little at a time, tasting as you go to avoid over-salting, especially if your sausage is already seasoned.

• Cooking spray or a little extra butter for the baking sheet
  Prevents the crescents from sticking and promotes an even golden crust. If you like extra browning, brushing a little butter on the finished rolls before baking helps.

• Fresh chives or parsley, finely chopped (optional)
  A sprinkle of herbs brightens the richness and adds color for a finished presentation. They’re optional but make the roll-ups feel fresher and more intentional.

Directions & Preparation

1. Preheat oven to 375°F (190°C). Roll out the crescent dough on a baking sheet. Scramble eggs and cook sausage, then mix together. Spoon sausage and egg mixture onto the dough. Roll up the dough from the wide end and bake for 12-15 minutes, until golden brown. Serve warm and enjoy!
   This single-sentence summary gives the whole flow so you can see the rhythm before diving into specifics. It’s helpful to have your oven hot and ingredients ready; a warm oven promotes consistent browning and a baked-through pastry without overcooking the filling.

2. Unwrap the crescent dough and arrange the triangles on a parchment-lined baking sheet, slightly stretching if needed.
   Laying out the dough in advance prevents last-minute fumbling and ensures even rolling. Parchment makes cleanup easier and protects the sheet; stretching gently avoids tearing while allowing enough dough to encase the filling.

3. Cook the sausage links in a skillet over medium heat until browned; remove and crumble. Reserve a little fat or drain if it’s excessive.
   Browning develops savory flavor through Maillard reactions, and crumbling creates bite-sized pieces that distribute evenly. Retaining a teaspoon of fat can add richness to the eggs, but excessive grease will make the pastry soggy.

4. In the same skillet, melt butter or add a touch of oil, then scramble the eggs until just set; season lightly with salt and pepper.
   Cooking eggs gently keeps them tender and prevents a rubbery texture; seasoning during cooking lets the flavors meld. Slightly undercooking (they’ll finish in the oven) avoids dryness once baked inside the pastry.

5. Combine the scrambled eggs with the crumbled sausage and shredded cheese in a bowl; mix gently to combine.
   Mixing off the heat cools the filling slightly so it won’t steam the pastry open. Cheese added here melts in the oven for a cohesive, creamy interior; don’t overfill or the dough may not seal properly.

6. Spoon 2–3 tablespoons of the filling onto the wide end of each crescent triangle, leaving a small border around the edges. Roll up from the wide end toward the point; press the seam to seal.
   Placing filling near the wide end creates a neat spiral and helps the roll hold together while baking. Leaving a border prevents leaks; pressing the seam ensures the roll won’t unroll during baking and keeps juices inside.

7. Brush the tops lightly with melted butter or an egg wash and bake 12–15 minutes until deeply golden. Let rest 2-3 minutes before serving.
   A quick brush enhances color and gives a glossy finish. Baking time crisps the exterior and warms the filling; the short rest lets steam redistribute so the filling isn’t too hot and the pastry sets for cleaner slices.
   always add
   
   tag after directions

   

Crispy exterior, tender interior every time

Achieving that contrast hinges on oven temperature and minimal excess filling. A hot oven and a gentle portion size create a crisp pastry while the filling stays moist; too much filling or low heat will yield a soggy result, so keep portions consistent.

Flavor variations that actually work

Swap in breakfast sausage, chorizo, or a mixture of finely diced ham and peppers for different flavors. Add a sprinkle of smoked paprika or a touch of Dijon to the eggs for depth; balance bold meats with a simple cheese to avoid overpowering the pastry.

Portable morning bites for busy days

These roll-ups travel well and can be eaten warm or at room temperature, making them ideal for packed breakfasts. Wrap cooled, then refrigerate for up to two days; reheat gently to revive the pastry and melt the cheese before serving.

FAQs
Q: My crescent dough puckered and tore while rolling — what went wrong?
A: Dough can tear if pulled too hard or if it’s too cold. Let refrigerated dough sit 5–10 minutes at room temperature to relax, and handle gently; small tears can be patched with a bit of extra dough.

Q: The filling leaked and made the bottom soggy. How can I prevent that?
A: Excess grease or overfilling causes leakage. Drain extra sausage fat, use conservative portions (2–3 tbsp), and leave a clear border around edges. Baking on parchment and a rack can help airflow beneath the rolls.

Q: My eggs ended up dry after baking — any fixes?
A: That happens if eggs are overcooked before baking or baked too long. Slightly undercook the scrambled eggs on the stove (they’ll finish in the oven) and check roll-ups at the earlier end of the bake time.

Q: Can I use a vegetarian filling to keep the same texture?
A: Yes — crumbled tempeh or seasoned, sautéed mushrooms mimic the texture and absorb seasoning well. Add a bit of smoked paprika and soy or tamari for umami to replace the savory depth of sausage.

Q: How should I scale the recipe for a crowd?
A: Multiply crescent packages and fillings proportionally (e.g., 4 packages and 8 eggs for roughly four times the yield). Work in batches to keep dough at the right temperature and use multiple baking sheets to maintain oven airflow.

Q: Can I freeze these, and what’s the best way to reheat?
A: Fully baked roll-ups freeze well. Wrap individually and freeze up to 1 month. Reheat from frozen in a 350°F oven for 12–18 minutes or until heated through; from thawed 8–10 minutes works.

Q: The inside tastes bland; any quick seasoning tips?
A: Add a pinch of salt and pepper to the eggs while cooking, and consider a teaspoon of Dijon mustard, a sprinkle of smoked paprika, or a few chopped green onions mixed into the filling to brighten the flavor.

Q: If the dough browns too quickly but the inside is underdone, what should I do?
A: Tent the tray loosely with foil to prevent further browning while allowing the interior to finish heating. Also check your oven temperature with an oven thermometer — actual temps can vary.

Conclusion

These Sausage Egg Breakfast Roll-Ups are a fuss-free pick that can brighten weekday mornings or anchor a casual brunch. For another similar take on savory hand-held breakfasts, see Sausage and Egg Roll Ups | The Girl Who Ate Everything. If you’re in the mood to finish with a sweet treat afterward, browse delightful options at Desserts – mommyplates.