The first time I tried making Sausage, Egg, and Cheese Breakfast Roll-Ups on a chaotic Sunday morning, my kitchen transformed. The sizzle of breakfast sausage, the buttery scent of crescent rolls baking, and the rich aroma of melted cheddar created a symphony of comfort. I remember pulling that golden, puffed tray from the oven, the cheese bubbling enticingly, and feeling a wave of pure triumph. It was the perfect solution: a handheld, all-in-one breakfast that felt special but was secretly simple. That moment of delicious calm in the morning chaos is why I make these again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it takes the classic, beloved flavors of a hearty breakfast sandwich and wraps them up in a flaky, portable package. It’s incredibly forgiving for busy mornings, endlessly customizable for picky eaters, and has that magical “wow” factor that makes a regular day feel like a treat. Honestly, it’s the most fun you can have with a can of crescent rolls before 9 a.m.
Ingredients
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 8 small pre-cooked breakfast sausage links (like little smokies or small pork links)
- 4 slices Cheddar cheese, each torn in half
- 5 large eggs
- 2 tablespoons milk or water
- Salt and black pepper, to taste
- Optional for garnish: Everything bagel seasoning, chopped chives, or a drizzle of hot honey
I’ve learned a few key things about these ingredients through trial and error. Using pre-cooked sausage links is non-negotiable; raw sausage won’t cook through in time. Tearing the cheese slices, rather than cutting them, helps them melt more evenly and nestle into the rolls better. And for the eggs, a splash of milk makes them fluffier, but water works in a pinch.
Equipment Needed
- Medium non-stick skillet
- Mixing bowl and whisk (for eggs)
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring spoons
- Spatula
Trust me, the parchment paper or silicone mat is your best friend here. I learned the hard way when melted cheese welded my first batch to the pan. It makes cleanup instantaneous and prevents sticking. A good non-stick skillet is also crucial for cooking the eggs into a perfect, foldable sheet—my first attempt in a regular pan turned into messy scramble, which was much harder to roll.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. Then, I get my filling ready. In my skillet over medium-low heat, I cook the eggs. I whisk them with milk, salt, and pepper, then pour them in. The trick is to let them cook slowly, untouched, until they set into a solid sheet, almost like a thin omelet or a crepe. This gives you a perfect layer to fold.
Once the egg sheet is cooked through, I slide it onto a cutting board. Using my spatula or a knife, I carefully slice it into 8 even rectangles or strips. This step feels a little like edible arts and crafts! I find that matching the egg piece size to the width of the unrolled crescent dough triangle makes the rolling process so much smoother and neater.
Now, I unroll the crescent dough and separate it into the 8 pre-cut triangles. On the wider end of each triangle, I place one piece of egg, one sausage link, and a half-slice of the torn cheddar. I gently but firmly start rolling from the wide end, tucking the ingredients in as I go, and place each roll-up seam-side down on my prepared baking sheet. A little pressure on the tip seals it.(See the next page below to continue…)