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Sausage Egg Breakfast Roll-Ups – Quick u0026 Easy Morning Treat!

Sausage Egg Breakfast Roll-Ups

These Sausage Egg Breakfast Roll-Ups are a secret weapon for chaotic mornings, delivering savory sausage, fluffy eggs, and melted cheese all wrapped in a warm, flaky crescent roll. This simple, hearty meal makes even the busiest day feel more manageable and delicious. They are perfect for serving fresh from the oven or reheating on a frantic weekday.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 fully cooked breakfast sausage links
  • 4 large eggs
  • 1 tablespoon milk
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 1 cup shredded cheddar cheese
  • 1 can (8 oz) refrigerated crescent roll dough

Equipment

  • baking sheet
  • parchment paper
  • Medium-sized bowl
  • Whisk
  • Skillet
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent any sticking and make cleanup a breeze.
  2. In a medium-sized bowl, crack the four large eggs. Add the tablespoon of milk, a pinch of salt, and a few grinds of pepper. Whisk everything together until it’s light, airy, and a uniform pale yellow.
  3. Place a skillet over medium heat and add the butter. Once melted, pour in the egg mixture. Cook, stirring gently with a spatula, until they are just set but still look a little moist. Remove from heat.
  4. Open the can of crescent dough and unroll it on a clean surface. Separate the dough along the perforations to create individual triangles.
  5. Working with one triangle at a time, place a spoonful of the scrambled eggs onto the wide end. Sprinkle a generous amount of shredded cheddar cheese on top of the eggs.
  6. Place one fully cooked sausage link on the wide end, right on top of the egg and cheese mixture.
  7. Carefully roll up the dough, starting from the wide end and rolling towards the pointy tip.
  8. Place each completed roll-up on your prepared baking sheet, leaving a little space between each one.
  9. Bake for 15 to 20 minutes, or until a deep golden-brown color and the cheese is bubbly and melted.
  10. Let them cool for a minute or two before serving warm.

Notes

To prevent a soggy bottom, avoid overloading the dough with filling and ensure scrambled eggs are just set, not wet. Pat sausage links dry to remove excess grease. For a professional-looking finish, brush the tops with melted butter or an egg wash before baking.