Start your morning right with these warm, flaky crescent roll-ups filled with savory sausage, fluffy scrambled eggs, and melty cheese. They’re quick, filling, and perfect for busy mornings or holiday brunches alike!
Why You’ll Love This Recipe
These roll-ups bring together all the best breakfast ingredients in one hand-held bite. The buttery crescent dough wraps around smoky sausage, tender eggs, and gooey cheese—making them a great grab-and-go option. They’re also an excellent make-ahead option for feeding a crowd with minimal effort!
Ingredients & Notes
Sausage Links: Traditional pork breakfast sausages work great, but turkey sausage is a leaner option.
Crescent Roll Dough: Be sure to grab the pre-cut crescent triangles—not the full dough sheets.
Eggs & Milk: For soft scrambled eggs. Heavy cream can be swapped in for extra richness.
Cheese: A mix of pepper jack and cheddar adds both spice and sharpness, but feel free to use your favorite.
Chives or Green Onions: Add a pop of flavor to the eggs.
Parmesan Cheese: Use grated parmesan to top the rolls before baking for a golden finish.
How to Make It
Cook the Sausage: In a skillet over medium-high heat, brown the sausage links until fully cooked. Set aside.
Scramble the Eggs: In a nonstick skillet over medium-low heat, melt some butter and cook your egg mixture until fluffy. Stir in chives or green onions.
Prep the Dough: Unroll the crescent dough triangles and lay them on a parchment-lined baking sheet.
Assemble: Add a spoonful of eggs, a sausage link, and shredded cheese to each triangle. Roll them up tightly from the wide end to the point.
Finish: Brush each roll with a bit of beaten egg or reserved egg wash and sprinkle with grated parmesan.
Bake: Bake in a preheated oven at 375°F (190°C) for 12–15 minutes or until golden and cooked through.
Tips & Variations
Substitute sausage with chopped bacon or diced ham.
Use precooked sausage links to save time.
Try adding sautéed mushrooms or spinach for extra veggies.
Store leftovers in the fridge and reheat in a toaster oven for best texture.
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