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Sausage egg breakfast roll-ups made with golden baked dough wrapped around scrambled eggs, sausage, and melted cheese.

Sausage Egg Breakfast Roll-Ups

These Sausage Egg Breakfast Roll-Ups are quick, cheesy, and wrapped in buttery crescent dough — the perfect mess-free breakfast for busy mornings or weekend brunches. Ready in under 30 minutes and endlessly customizable!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 roll-ups
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can (8 oz) Refrigerated crescent roll dough
  • 0.5 lb Breakfast sausage pork, turkey, or plant-based
  • 4 large Eggs
  • 2 tbsp Milk
  • 1 tbsp Butter
  • 1 cup Shredded cheese cheddar, mozzarella, or pepper jack
  • Salt & pepper to taste
Optional Add-ins
  • Diced bell peppers
  • Cooked bacon bits
  • Green onions
  • Hot sauce or harissa for heat

Equipment

  • Skillet
  • Mixing Bowl
  • Oven
  • Spatula
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, cook sausage until browned and fully cooked. Drain grease and set aside.
  3. Whisk eggs with milk, salt, and pepper in a bowl. In the same skillet, melt butter and scramble the eggs until just set. Remove from heat.
  4. Unroll crescent dough into triangles. On each, layer scrambled egg, sausage, and cheese.
  5. Roll each triangle from the wide end and place on the prepared baking sheet.
  6. Bake for 12–15 minutes until golden brown and puffed. Let cool slightly before serving.

Notes

Don’t overstuff the dough to prevent tearing. For extra crunch, brush tops with egg wash and sprinkle sesame seeds or herbs. Store leftovers in the fridge up to 3 days or freeze for 2 months. Reheat in the oven to retain crispness.