I make these sausage egg breakfast roll-ups when mornings are chaotic and everyone still wants something warm and satisfying. They’re crescent dough wrapped around a simple mix of scrambled eggs and crumbled sausage — fast to assemble, kid-approved, and portable for commuting or school lunches. Ready in about 20–25 minutes, they’re one of those go-to recipes that stretch breakfast into snack or brunch without a lot of fuss. If you’re collecting quick family-friendly meals, you might also like this roundup of 24 simple dinner ideas for busy nights.

Why you’ll love this dish

This recipe hits several everyday needs: speed, minimal ingredients, and crowd-pleasing flavor. The crescent roll dough bakes into a flaky pocket that keeps the warm egg-and-sausage filling intact, so these are great for mornings when you need something handheld. They’re budget-friendly because the ingredients are pantry/weekday staples, and they scale easily — double the batch for a brunch crowd, or make a few for grab-and-go breakfasts during the week.

“Perfect for rushed mornings — savory, portable, and the kids ask for them every weekend.”

These roll-ups are also flexible: swap the sausage for beef or a plant-based alternative, add veggies for more nutrition, or sprinkle cheese for extra richness. They’re ideal for weekday breakfasts, weekend brunches, school lunch prep, or a simple tailgate snack.

Step-by-step overview

Before you dive in, here’s the quick process so you know what to expect:

• Cook and crumble your sausage; scramble the eggs.
• Roll out crescent dough into one sheet and spoon the filling across the wide edge.
• Roll into log shapes, seal, and bake until golden.
• Let cool briefly and serve warm.

This is a straightforward assembly-line recipe with no complicated techniques, making it perfect for multitasking: you can cook the filling while the oven preheats.

What you’ll need

• 1 package crescent roll dough (use the sheet-style if available)
• 2 cooked sausage links, crumbled (or about 1/3–1/2 cup cooked ground sausage)
• 2 large eggs, scrambled
• Shredded cheese (optional — cheddar, Monterey Jack, or pepper jack work well)

Notes and substitutions:

• Use pre-cooked breakfast sausage or cook 2 links fresh and crumble. For a quicker shortcut, precooked crumbles from the grocery deli work fine.
• For a lighter option, swap sausage for turkey sausage or crumbled firm tofu seasoned with a pinch of smoked paprika.
• If you don’t have shredded cheese, slices folded into the filling or a sprinkle of grated Parmesan both add flavor.

Step-by-step instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or a silicone mat.
2. If your crescent dough comes in triangles, unroll and press the seams together to form a single rectangular sheet.
3. Cook the sausage until browned and crumbly; drain excess fat. In the same pan, scramble the eggs until just set but still moist — avoid overcooking.
4. Mix the scrambled eggs and crumbled sausage in a bowl. Stir in cheese now if using.
5. Spoon the sausage-and-egg mixture along the wide end of the crescent dough, leaving about 1/2 inch at the edge.
6. Roll the dough up from the wide end into a log, tucking and pinching the seam to seal. Cut into 6–8 roll-ups if you made one large log, or roll into individual triangles if using pre-scored dough.
7. Place roll-ups seam-side down on the prepared baking sheet, leaving a little space between each. Optional: brush tops with a beaten egg for a glossy finish.
8. Bake 12–15 minutes, or until the dough is golden brown and cooked through. Let cool 2–3 minutes before serving so the filling firms slightly.

Safety tip: cook eggs to an internal temperature of 160°F (71°C) if serving to young children, pregnant folks, or anyone with immune concerns.

Serving suggestions

These roll-ups are terrific by themselves or as part of a brunch spread. Try these pairings:

• Fresh fruit salad or orange slices for a bright contrast.
• A simple green salad with lemon vinaigrette to balance the richness.
• Dipping options: ketchup, hot sauce, or a chipotle mayo for a smoky kick. For a breakfast board, add sliced tomatoes, avocado, and pickled jalapeños.

If you want another fast egg-based breakfast to rotate in the week, consider this easy Air Fryer Egg and Cheese Toast for a different texture and appliance option.

Storage and reheating tips

Refrigeration: Store cooled roll-ups in an airtight container for up to 3–4 days. Label the container with the date to keep safe rotation.

Reheating:

• Oven: Preheat to 350°F (175°C). Reheat roll-ups on a baking sheet for 8–10 minutes until heated through and crisp.
• Microwave: Heat on a microwave-safe plate for 30–60 seconds; note the dough may soften and lose crispness.
• To restore crunch, reheat in a hot oven or a toaster oven for a few minutes after microwaving.

Freezing: Freeze cooled roll-ups in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 350°F (175°C) for about 18–22 minutes, covering loosely with foil if the tops brown too quickly.

Food safety: Always cool to room temperature no more than two hours before refrigerating. Reheat leftovers to 165°F (74°C) internal temperature.

Helpful cooking tips

• Use the sheet-style crescent dough if you can — it makes a uniform roll and fewer seams to leak.
• Don’t overfill the dough; too much filling can burst the roll while baking. Aim for a thin, even strip along the wide edge.
• Scramble the eggs until slightly underdone; they’ll finish cooking in the oven and stay moist.
• For clean assembly, scoop filling with a spoon and compress lightly so it adheres to the dough.
• Seal seams by pinching them together and tucking the ends under the roll to prevent leaking.
• If you want golden, glossy tops, brush with beaten egg or milk before baking.
• To save time in the morning, cook the sausage and eggs the night before and assemble/bake fresh.

Recipe variations

• Cheesy jalapeño: Add chopped pickled jalapeños and pepper jack cheese for a spicy twist.
• Veggie-packed: Sauté diced bell pepper, spinach, and onion into the eggs for added veggies and color.
• Breakfast pizza roll-ups: Add pizza sauce, small mozzarella cubes, and Italian sausage for an Italian-inspired version.
• Vegetarian: Swap sausage for seasoned crumbled tempeh or a mixture of mushrooms and black beans.
• Mini versions: Make bite-sized pinwheels by rolling tighter and slicing into 1-inch rounds before baking — great for parties.

Your questions answered

How long does this recipe take from start to finish?

About 20–25 minutes total: 5–7 minutes to cook sausage and scramble eggs, 5–8 minutes assembly, and 12–15 minutes baking.

Can I assemble these ahead of time and bake later?

Yes. Assemble and refrigerate covered for up to 24 hours. Bring back to room temperature for 10–15 minutes before baking; you may need to add 2–4 minutes to the baking time.

Are these safe to freeze?

Absolutely. Freeze fully cooled roll-ups for up to 2 months. Reheat from frozen in a 350°F oven for 18–22 minutes until heated through.

Can I make these vegetarian or dairy-free?

Yes — use plant-based sausage or seasoned tofu for the filling, and skip the cheese or use a dairy-free alternative. Brush with a little oil instead of egg wash if avoiding eggs.

What’s the best way to keep the dough from getting soggy?

Cook excess moisture out of fillings (drain sausage well and avoid watery vegetables). Don’t overfill, and bake on a parchment-lined sheet so heat circulates evenly. Reheating in the oven or toaster oven helps restore crispness.

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