Description
Easy grab-and-go sausage egg cheese breakfast roll-ups wrapped in flaky crescent dough. A hearty, portable breakfast perfect for busy mornings, brunch, or meal prep.
Ingredients
1 tablespoon butter
4 large eggs, whisked
1 (8 ounce) package crescent dough
4 slices cheddar cheese, cut in half
8 cooked breakfast sausage links
Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.
2. In a medium skillet, melt butter over medium heat. Add whisked eggs and cook, stirring, until softly scrambled. Season with salt and pepper. Set aside to cool slightly.
3. Unroll crescent dough and separate into 8 triangles. Place half a slice of cheddar cheese on the wide end of each triangle.
4. Divide scrambled eggs evenly over the cheese slices. Place one sausage link on top of each.
5. Roll up dough around filling, starting at the wide end, and place seam side down on the prepared baking sheet.
6. Bake 15 minutes, or until crescent dough is golden brown and puffed.
7. Cool 1–2 minutes before serving warm.
Notes
Do not overcook eggs; they will finish cooking in the oven.
Brush rolls with melted butter before baking for a golden finish.
Swap cheddar for mozzarella, Swiss, or pepper jack.
Use turkey sausage, chicken sausage, or vegetarian links for variation.
Store refrigerated up to 4 days. Freeze cooled roll-ups up to 2 months; reheat in oven at 350°F until warmed through.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up