Hearty Sausage & Egg Rolls (Printable Version)

Flaky crescent rolls stuffed with scrambled eggs, savory sausage and melted cheese - the ultimate hearty breakfast handheld.

# What You'll Need:

→ Dough

01 - 1 can refrigerated crescent roll dough (8-count)

→ Protein

02 - 4 breakfast sausage links, cooked and halved
03 - 4 large eggs
04 - 1/2 cup shredded cheddar cheese

→ Dairy

05 - 1/4 cup milk
06 - 1 tablespoon butter, for scrambling eggs
07 - 1 tablespoon butter, melted, for brushing

→ Seasonings

08 - Salt and pepper to taste
09 - 1/4 teaspoon garlic powder
10 - 1/2 teaspoon dried parsley (optional)

# Steps to Follow:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Melt butter in a skillet over medium heat. Whisk eggs with milk, salt, and pepper, then scramble until just set. Remove from heat.
03 - Unroll crescent dough and separate into 8 triangles.
04 - Add a spoonful of scrambled eggs to each triangle, then top with cheese and half a sausage link.
05 - Roll up each triangle from the wide end to the tip, ensuring filling is completely enclosed.
06 - Place rolls on the prepared baking sheet, leaving space between each.
07 - Combine melted butter with garlic powder and parsley, then brush mixture over the tops of each roll.
08 - Bake for 12-15 minutes or until golden brown.
09 - Allow to cool slightly before serving warm. Optionally serve with salsa, hot sauce, or ketchup.

# Additional Tips::

01 -
  • Ready in under 30 minutes from start to finish
  • Uses convenient refrigerated crescent rolls as the base
  • Completely customizable with your favorite breakfast ingredients
  • Portable for busy mornings
02 -
  • These rolls stay warm for up to 30 minutes in a covered container
  • Can be made ahead and reheated in a 350°F oven for 5 minutes
  • Each roll provides approximately 15 grams of protein
03 -
  • Allow scrambled eggs to cool for 2 minutes before assembling rolls to prevent the dough from becoming soggy
  • Seal the edges of the dough firmly by pinching to prevent fillings from leaking during baking
  • For extra golden tops, brush with an egg wash instead of butter, or use both for maximum shine and flavor

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