Sausage Egg Breakfast Rolls
Savory sausage and fluffy scrambled eggs wrapped in flaky rolls, perfect for a quick and satisfying breakfast.
Ingredients
For the Filling
- 1 pound breakfast sausage or any sausage of your choice
- 8 large eggs
- 1 cup shredded cheese like cheddar or your favorite melting cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Dough
- 1 package refrigerated crescent roll dough
Optional Toppings
- chopped green onions for serving
- salsa for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Break it into small pieces while cooking. Drain any excess grease and set aside.
- In a mixing bowl, whisk together the eggs, salt, and pepper. Add the cooked sausage to the eggs and mix well.
- In the same skillet, pour in the egg mixture. Cook over medium heat until the eggs are softly scrambled and cooked through, stirring occasionally. Add in the shredded cheese and mix until melted and well combined.
- Open the package of crescent roll dough and separate it into triangles. Scoop a generous spoonful of the sausage and egg mixture onto the wider end of each triangle. Roll from the wide end to the tip.
Baking
- Place the rolled crescent dough on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.
- Once out of the oven, let them cool for a few minutes before serving. Enjoy warm with optional toppings!
Notes
For ingredient substitutions, consider turkey sausage or plant-based sausage alternatives. Ovens can vary, so check for that lovely golden color rather than sticking strictly to the timer. Avoid overfilling the dough to prevent bursting rolls in the oven.