why make this recipe
This roll-up is quick and easy. You can make it in minutes. Kids and busy adults like it. It uses simple ingredients you may already have. It is a warm, handheld breakfast that travels well.
introduction
Sausage Egg Breakfast Roll-Ups are a simple morning treat. They use crescent dough, cooked sausage, and scrambled eggs. You bake them until golden. They taste good warm and plain. This recipe works for busy mornings, easy brunches, or school lunches.
how to make Sausage Egg Breakfast Roll-Ups
- Preheat the oven and get a baking sheet ready.
- Cook the sausage until done and crumble it.
- Scramble the eggs until fully set.
- Mix the cooked sausage and scrambled eggs in a bowl.
- Unroll the crescent dough on the baking sheet.
- Spoon the sausage and egg mix onto each dough triangle near the wide end.
- Add a little shredded cheese if you like.
- Roll the dough from the wide end to the point. Seal edges lightly.
- Bake 12–15 minutes or until the dough is golden brown.
- Let cool a minute, then serve warm.
Ingredients :
- 1 package of crescent roll dough
- 2 cooked sausage links, crumbled
- 2 large eggs, scrambled
- Shredded cheese (optional)
Directions :
"Preheat oven to 375°F (190°C). Roll out the crescent dough on a baking sheet. Scramble eggs and cook sausage, then mix together. Spoon sausage and egg mixture onto the dough. Roll up the dough from the wide end and bake for 12-15 minutes, until golden brown. Serve warm and enjoy!"
how to serve Sausage Egg Breakfast Roll-Ups
Serve warm on a plate. Add ketchup or salsa for dipping. Pair with fruit, yogurt, or a simple side salad. They also go well with coffee or milk.
how to store Sausage Egg Breakfast Roll-Ups
- Room temperature: Eat within 2 hours.
- Refrigerator: Cool, then store in an airtight container for 3–4 days. Reheat in the oven or microwave.
- Freezer: Freeze wrapped roll-ups on a sheet, then move to a freezer bag. Freeze for up to 1 month. Reheat from frozen in the oven at 350°F until hot.
tips to make Sausage Egg Breakfast Roll-Ups
- Cook eggs fully so they hold their shape.
- Drain excess grease from sausage before mixing.
- Don’t overfill the dough to avoid leaks.
- Seal the roll seams by pinching them gently.
- Brush with a little butter for a shinier crust.
variation (if any)
- Use ground turkey or vegetarian sausage.
- Add cooked bell peppers or onions to the egg mix.
- Try different cheeses: cheddar, pepper jack, or mozzarella.
- Make mini roll-ups by cutting each triangle smaller.
FAQs
Q: Can I use raw sausage instead of cooked links?
A: It is safer to cook the sausage first. Raw sausage may not cook fully inside the roll.
Q: Can I make these ahead and bake later?
A: Yes. Assemble and refrigerate for a few hours, then bake when ready. For longer storage, freeze before baking.
Q: How do I reheat them without making the dough soggy?
A: Reheat in a toaster oven or oven at 350°F for 8–10 minutes. This keeps the crust crisp. Microwaving is faster but can soften the dough.
Q: Can I add veggies to the mix?
A: Yes. Cook any veggies first so they are soft and not watery.
Conclusion
For the original recipe and more details, see the full recipe on Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat ….
Sausage Egg Breakfast Roll-Ups
Ingredients
Main Ingredients
- 1 package crescent roll dough
- 2 links cooked sausage Crumbled
- 2 large eggs Scrambled
- as needed Shredded cheese Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Prepare a baking sheet.
- Cook the sausage until done and crumble it.
- Scramble the eggs until fully set.
- Mix the cooked sausage and scrambled eggs in a bowl.
- Unroll the crescent dough on the baking sheet.
- Spoon the sausage and egg mixture onto each dough triangle near the wide end.
- Add a little shredded cheese if desired.
- Roll the dough from the wide end to the point and seal the edges lightly.
Baking
- Bake for 12–15 minutes or until the dough is golden brown.
- Let cool for a minute, then serve warm.