Tasty Sausage Egg Cheese Croissants

Category: Sophisticated Dinners Ready in 45 Minutes or Less

With every bite, you get crispy layers, gooey cheese, eggs, and savory sausage mashed together. No stress here—fry the sausage first, mix it with eggs and some fresh chives, then wrap it all in croissant dough. Toss them in the oven and, before you know it, you’ve got warm stuffed croissants. They’re super easy to whip up if you’re feeding friends or just want a chill, tasty meal before your day starts.

A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Sat, 21 Jun 2025 00:51:02 GMT
A mug filled with croissants stuffed with eggs and cheese. Pin
A mug filled with croissants stuffed with eggs and cheese. | chefmiarecipes.com

Sausage egg cheese crescent roll-ups are probably the easiest, most filling morning meal I know. These are awesome when you’ve got friends over or just want something savory fast. When the weekend feels like it needs a special kick, I make these and nobody walks away hungry.

Ever since I baked these roll-ups for my kid, they’ve been a family staple. They remind me how chill and tasty breakfast can be together.

Ingredients

  • Breakfast sausages: The juicy, meaty base. Give them a quick sauté so they’re tender inside and get a crispy outside.
  • Chilled crescent dough: This makes everything buttery soft. Keep it cold till you use it—way easier to roll that way.
  • Eggs: They turn the filling fluffy and boost the protein. Fresh eggs make all the difference for taste.
  • Salt and pepper: The simple way to make your eggs shine. Going fresh cracked? Even better flavor.
  • Chopped chives: They make it look nice and give a pop of fresh taste. Buy a bunch and cut them yourself.
  • Milk: An extra splash keeps the eggs super soft. Go with whole milk if you want them extra creamy.
  • Butter: For the scrambled eggs it’s next level. Always best with real butter.
  • Cheese: Cheddar mixed with Pepper Jack melts perfectly. Block cheese that you shred yourself melts nicer.
  • Parmesan: Optional, but sprinkling fresh-shaved Parm on top gives an epic crunch and a salty kick.

Simple step-by-step

Bake them up
Pop the tray on the middle rack in your oven at 350°F fan-forced. They’ll need about twenty minutes but peek at eighteen. You want golden tops and melty cheese inside.
Add the shine and cheesy crunch
Brush leftover egg on each roll for that glossy look. If you’re feeling it, sprinkle Parm over the top right now.
Time to fill and roll
Set a sausage, some scrambled eggs, and a good sprinkle of cheese on each dough piece. Start at the wide end, roll up gently, and pinch the ends to keep all the good stuff from dripping out.
Get the dough ready
Open your dough package and set the triangles on a baking sheet lined with parchment. Cold hands help—less sticking!
Scramble just right
Melt butter in a nonstick pan on low. Pour in your beaten eggs and stir slow with a heatproof spatula. Take them off the heat when they’re just softly set—still a little creamy.
Prep the eggs
Crack eggs in a small bowl, add a splash of milk, and whisk. Stash a spoonful of the mix for brushing later. Mix in salt, pepper, and chives.
Sear the sausages
Toss sausages in a hot pan on medium, turning as you go for about ten minutes. You want them crunchy outside, juicy inside. Drain them on paper towels to pull off extra oil.
A white plate with six croissants stuffed with eggs and onions. Pin
A white plate with six croissants stuffed with eggs and onions. | chefmiarecipes.com

Stuff worth knowing

Packed with protein and seriously filling—a breakfast that’ll actually keep you full.

Roll-ups you can pack ahead and munch cold

Kids are obsessed with this sausage, scrambled eggs, and super soft bread combo. No wonder it’s a family favorite all the time.

My secret addition is the Pepper Jack for a gentle little kick in the cheese

We had these on Christmas morning and everyone woke up early just to get first pick. Total crowd-pleaser.

Keeping them fresh

Stick leftovers covered in the fridge for up to two days. Honestly, we never have any left that long. Quick reheat in the oven and they’re crispy again. Freeze individually if you want. To thaw, leave one out for half an hour then toss it back in the oven for a bit.

A row of croissants filled with cheese and potatoes. Pin
A row of croissants filled with cheese and potatoes. | chefmiarecipes.com

Easy swaps for ingredients

Want veggie style? Swap the sausages for sautéed mushrooms or plant-based links and pick a bold cheese. Going dairy free? Lots of doughs and cheeses come in lactose-free versions too.

Serving ideas

These are awesome for brunch tables or as breakfast you eat on your way out. For kids, I cut them up tiny and hand them a dip like aioli or herbed yogurt sauce. Scatter some freshly chopped chives on top to make them look even better.

Backstory and what makes them stand out

Crescent rolls started in America but came from the French croissant thing. This hearty twist got super popular back in the 80s during those classic suburban Sunday breakfasts. Now, people everywhere make them because they’re simple and a big hit at parties too.

Common Recipe Questions

→ Could I use any other type of cheese?

Totally! Swap in whatever cheese you like such as Gouda, Emmental, or what you've got in the fridge.

→ What's the best way to keep extras fresh?

Stick leftover croissants in an airtight container and pop them in the fridge. Heat them up again within two days for best taste.

→ Can I prep these ahead of time?

Sure! You can get them ready and keep them uncooked in the fridge, then bake when you’re ready to eat.

→ What goes well as a side?

Toss up a salad or slice up whatever veggies are in season. It’s an easy way to round things out.

→ How do I make a veggie version?

Just swap out sausage for plant-based sausage, extra cheese, or some veggies you love.

Egg Cheese Sausage Croissants

Puffy croissants packed with sausage, egg, and cheese—awesome way to kick off your morning.

Prep Time
25 minutes
Cooking Time
20 minutes
Total Duration
45 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Beginner-Friendly

Recipe Cuisine: American

Recipe Yield: 8 Number of Servings (8 pieces)

Dietary Categories: ~

Ingredients You’ll Need

→ Cheese and Topping

01 1 cup shredded cheese like Pepper Jack or Cheddar
02 Parmesan (that’s optional)

→ Egg Mix

03 4 eggs, whisked up (save a Tablespoon to brush on later)
04 1 teaspoon milk
05 1 Tablespoon finely chopped fresh chives
06 1 Tablespoon butter
07 1/4 teaspoon salt
08 1/8 teaspoon black pepper

→ Sausage and Dough

09 8 breakfast sausages
10 1 can of refrigerated croissant dough

Steps to Make It

Step 01

Put these in the hot oven for about 18 to 20 minutes, just until the tops look golden and puffy.

Step 02

Now brush each rolled-up croissant with that little bit of egg you put aside. Sprinkle Parmesan over the top if you’re into that.

Step 03

Gently unroll the croissant dough. Lay the triangles out on a baking tray. Add a sausage, a scoop of scrambled eggs and a good helping of cheese to each one. Starting from the wide end, roll it all up nice and snug. Space them on your pan.

Step 04

Heat butter in a nonstick skillet. Pour in the eggs, stir with a spatula until they’re mostly cooked. Sprinkle in chives, salt, and pepper. Take it off the heat.

Step 05

Whisk the eggs up in a bowl with the milk. Take out a tablespoon and save it for brushing over the top later.

Step 06

Brown the breakfast sausages in a pan on medium heat, turning them so they cook all around. This takes about 10 to 12 minutes. Let any extra oil drain on some paper towel.

Step 07

Set your oven to 350°F and let it heat up.

Extra Information

  1. These are best when you eat them warm but you can totally prep ahead. Just pop them in the oven for a few before serving.

Essential Tools

  • Baking tray
  • Nonstick skillet
  • Spatula
  • Basting brush

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Has eggs, dairy, and wheat