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Close-up of a golden-brown sausage egg breakfast roll, cut in half to reveal fluffy scrambled eggs, crumbled sausage, and melted cheese.

Sausage Egg Breakfast Rolls

Easy homemade sausage egg breakfast rolls that you can make ahead for a quick grab-and-go protein-packed meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 rolls
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1/2 lb ground sausage
  • 4 eggs scrambled
  • 1/4 cup shredded cheddar cheese
For the Dough
  • 1 can refrigerated crescent roll dough

Equipment

  • Mixing bowl
  • Baking sheet
  • Skillet

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the sausage in a skillet over medium heat until browned. Drain excess fat.
  3. Scramble the eggs in the same skillet. Mix in the cooked sausage and cheese.
  4. Unroll the crescent dough and separate into triangles. Spoon the sausage and egg mixture onto each triangle.
  5. Roll up the dough and place on a baking sheet. Bake for 12-15 minutes until golden brown.

Nutrition

Calories: 280kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 6gCholesterol: 150mgSodium: 580mgPotassium: 160mgSugar: 3gVitamin A: 200IUCalcium: 80mgIron: 2mg

Notes

Store leftovers in the fridge for up to 3 days. Reheat in the microwave for 30 seconds.

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