Sausage Egg Breakfast Roll-Ups
Quick and easy sausage egg breakfast roll-ups made with crescent dough, perfect for busy mornings and school lunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 package crescent roll dough (sheet-style preferred)
- 2 cooked sausage links, crumbled (or 1/3–1/2 cup cooked ground sausage)
- 2 large eggs, scrambled
- Shredded cheese (optional: cheddar, Monterey Jack, or pepper jack)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or a silicone mat.
- If using triangle dough, unroll and press the seams together to form a single rectangular sheet.
- Cook the sausage until browned and crumbly; drain excess fat. Scramble the eggs until just set.
- Mix scrambled eggs and crumbled sausage in a bowl, stirring in cheese if using.
- Spoon mixture along the wide end of the crescent dough, leaving a 1/2 inch edge.
- Roll the dough tightly from the wide end into a log, sealing the seams.
- Cut into 6–8 roll-ups if made into a log, or leave as triangles if using pre-scored dough.
- Place seam-side down on a baking sheet, optionally brushing with a beaten egg for gloss.
- Bake for 12–15 minutes until golden brown. Let cool for 2–3 minutes before serving.
Notes
For faster preparation, use pre-cooked sausage. Swap sausage for turkey or crumbled tofu for lighter options. Store cooled roll-ups in an airtight container for 3–4 days.
Nutrition
- Serving Size: 1 roll-up
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg