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

I first made these Sausage Egg Breakfast Roll-Ups on a chaotic school-morning when my toddler refused pancakes and my husband had an early meeting. I remember how the warm, savory scent of sausage and eggs wrapped in flaky crescent dough calmed the kitchen — and how they vanished from the plate faster than I could say “lunchbox.” These roll-ups combine convenience and comfort, echoing classic American quick-breakfast traditions (think breakfast sandwiches and crescent roll hacks) but with a homemade touch that feels special on even the busiest mornings.

Who is this recipe for?

• This recipe is perfect for busy parents, people who need quick on-the-go breakfasts, breakfast lovers, and beginners who want a no-fuss, reliable morning recipe.

Core ingredients overview:

• This simple dish combines crescent roll dough, cooked sausage, scrambled eggs, and optional shredded cheese to create a warm, handheld breakfast that’s both satisfying and quick to prepare.

Tools & Ingredients

Tools (what you’ll need)

• Baking sheet — provides a flat surface for baking and browning.
• Parchment paper or silicone baking mat — prevents sticking and simplifies cleanup.
• Skillet or frying pan — to cook sausage and scramble eggs.
• Spatula — for stirring and transferring the filling.
• Mixing bowl — to combine eggs and sausage if desired.
• Whisk or fork — to beat the eggs smoothly.
• Knife and cutting board — for chopping sausage if needed.
• Oven mitts — for safe removal of hot bakeware.

Ingredients (with benefits)

• 1 package of crescent roll dough — convenient, flaky dough that bakes golden and holds the filling.
• 2 cooked sausage links, crumbled — provides savory protein and rich flavor.
• 2 large eggs, scrambled — adds protein and a soft, fluffy texture.
• Shredded cheese (optional) — boosts creaminess and melty richness.

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Open the crescent roll dough and gently roll it out on the prepared baking sheet, pressing any seams together to create an even sheet.
3. Heat a skillet over medium heat. Crumble and cook the sausage links until browned and cooked through. Transfer cooked sausage to a plate lined with paper towel to drain excess grease if desired.
4. In the same skillet, reduce heat to medium-low and scramble the eggs until just set. Season with a pinch of salt and pepper. Remove from heat.
5. Combine the cooked sausage and scrambled eggs in a mixing bowl, or leave them in the skillet and stir together. If using shredded cheese, fold it into the hot mixture so it begins to melt.
6. Spoon even portions of the sausage and egg mixture along the wide end or edge of the rolled-out dough, leaving room to roll.
7. Roll the dough up from the wide end, enclosing the filling and pressing seams to seal. Slice into individual roll-ups if you prefer smaller servings, or keep as one long roll to slice after baking.
8. Bake in the preheated oven for 12–15 minutes, or until the dough is golden brown and cooked through.
9. Remove from the oven and let rest for 2–3 minutes before serving. Serve warm and enjoy!

FAQ

Q: Can I freeze these roll-ups?
A: Yes. Bake them first, let cool completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag or container. Reheat in a 350°F (175°C) oven for 10–15 minutes from frozen or until warmed through.

Q: What can I use instead of crescent roll dough?
A: You can use refrigerated biscuit dough, puff pastry, or even tortillas for a different texture. Biscuit dough will be heartier, puff pastry will be extra flaky, and tortillas create a wrap-style roll.

Q: Can I make these vegetarian?
A: Absolutely. Replace sausage with plant-based sausage crumbles, cooked crumbled tofu, or roasted vegetables (bell peppers, onions, mushrooms) for a tasty vegetarian option.

Q: How do I reheat leftovers?
A: Reheat single portions in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until heated through. Microwaving works for speed but may soften the crust.

Tips & Tricks

• Don’t overfill: Leaving a small border around the edges makes rolling and sealing easier and prevents leaks.
• Pre-cook and drain sausage well: This reduces grease in the roll-ups and keeps the dough from becoming soggy.
• Make them the night before: Prepare the filling and store covered in the fridge; assemble and bake in the morning for an even faster routine.
• Watch the oven time: Crescent dough browns quickly — check at 12 minutes so you get golden, not overbrowned, roll-ups.

Conclusion

If you want more quick breakfast inspiration, try this Breakfast – Sausage and Egg Roll Ups for a similar handheld idea. For more family-friendly midday meals and lunch ideas, browse Lunch – mommyplates. And if you’re planning a hearty dinner later, you might enjoy this Cheesy Ground Beef Rice Casserole for a comforting, easy bake.

Enjoy these Sausage Egg Breakfast Roll-Ups warm, and feel free to share the recipe with family and friends!