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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.
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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.
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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.