My kitchen counter used to be a disaster zone every single morning. I’m talking cereal spills, half-toasted bread, and a general feeling of panic. It was just… chaotic.
Then I figured out these sausage, egg, and cheese roll-ups. They completely changed our mornings.
I’m going to show you exactly how to make them, so they come out perfect every time. This is the simple breakfast you didn’t know you were missing.
What You’ll Need
Getting your ingredients ready first is, like, half the battle. It makes everything else go so much smoother. Don’t just dump stuff on the counter; measure it out. Trust me on this.
Here’s the full list of what you need. I’m pretty specific about brands here because, honestly, it makes a difference.
| Ingredient | Amount |
|---|---|
| Bulk Breakfast Sausage | 1 lb |
| Large Eggs | 8 |
| Milk or Half-and-Half | ¼ cup |
| Salt | ½ tsp |
| Black Pepper | ¼ tsp |
| Crescent Roll Dough | 1 can (8 oz) |
| Shredded Cheddar Cheese | 1½ cups |
| Melted Butter | 2 tbsp |
A little more detail on that list… for the sausage, I always go with Jimmy Dean’s regular or sage flavor. It just has the right texture and isn’t overly greasy. For the crescent rolls, the original Pillsbury kind is basically foolproof. It unrolls perfectly and bakes up light and flaky.
The Tools for the Job
You don’t need a bunch of fancy kitchen gadgets for this. Seriously, your basic stuff will work just fine. Having these things out and ready to go will make you feel like a cooking show host.
| Tool | Why you need it |
|---|---|
| Large Skillet | For the sausage & eggs |
| Baking Sheet | To bake the roll-ups |
| Parchment Paper | Stops sticking |
| Spatula | For scrambling and mixing |
| Mixing Bowl | To whisk your eggs |
| Whisk | For fluffy eggs |
| Pastry Brush | For the melted butter |
That parchment paper is a non-negotiable for me. It makes cleanup so easy. You just slide it off the pan and into the trash. No scrubbing required.
Making the Sausage Egg & Cheese Roll-Ups, Step-by-Step
Alright, this is where the fun starts. I’m going to walk you through this one step at a time. Just follow along, and you’ll be golden.
Step 1: First, preheat your oven to 375°F (that’s 190°C for my friends outside the US). While it’s heating up, line a big baking sheet with parchment paper. This simple step saves you so much cleanup headache later.
Step 2: Get your large skillet over medium-high heat. Crumble the breakfast sausage into the skillet. Cook it for about 8-10 minutes, breaking it up with your spatula, until it’s nicely browned and there’s no pink left.
Step 3: This is super important. Drain all the grease from the sausage. I mean all of it. Tilt the pan and spoon it out, or pour the sausage into a strainer. Greasy sausage will make your roll-ups soggy, and nobody wants that. Set the cooked sausage aside in a bowl.
Step 4: In a separate mixing bowl, crack all 8 eggs. Pour in the milk, salt, and pepper. Whisk it all together until it’s light yellow and a little bit frothy. Don’t go crazy, just a good 30 seconds should do it.
Step 5: Use the same skillet (just give it a quick wipe). Reduce the heat to medium-low. Pour in the egg mixture. Let the eggs cook slowly, gently pushing them from the edges toward the center with your spatula. We want a “soft scramble,” meaning they should still look a little wet. They’ll finish cooking in the oven.
Step 6: Now for the assembly. Pop open that can of crescent roll dough and unroll it onto your parchment-lined baking sheet. The dough will be a big rectangle, probably with little lines where you’re supposed to tear it. Don’t tear it! Instead, pinch all those seams together to make one solid sheet of dough.
Step 7: Sprinkle your cooked sausage evenly over the dough, leaving a little half-inch border around all the edges. Then, do the same with your softly scrambled eggs, spreading them over the sausage.
Step 8: Finally, cover all that goodness with the shredded cheddar cheese. Get it all the way to the edges. This cheese is going to melt and basically act like a delicious glue holding everything together.
Step 9: Starting from one of the long sides, carefully roll the dough up into a tight log. It’s like rolling up a sleeping bag. Tuck it in as you go. Pinch the final seam closed really well so nothing escapes during baking.
Step 10: Take that melted butter and brush it all over the top and sides of the log. This is what gives it that beautiful, golden-brown, crispy crust. Don’t skip this part.
Step 11: Bake for 15-20 minutes. You’re looking for a deep golden brown on top. The whole kitchen is going to start smelling amazing right about now.
Step 12: Let it rest! This is maybe the hardest step. Let the roll-up sit on the baking sheet for at least 5 minutes before you slice it. This lets everything set, so it doesn’t fall apart when you cut into it. Slice it into 1- to 2-inch pieces and serve warm.
Pro Tips from My Kitchen
I’ve made these a hundred times, and I’ve learned a few things that aren’t on the recipe card. These little tricks make a big difference.
- Dry Ingredients are Your Friend. I can’t say this enough: moisture is the enemy of a crispy roll-up. After you cook and drain the sausage, pat it with a paper towel. Seriously. Getting that last bit of grease off ensures the crescent dough bakes up flaky, not mushy.
- The “Soft Scramble” is Key. If you cook your eggs until they’re fully done in the skillet, they’ll turn out dry and rubbery after being in the oven. Pull them off the heat when they still look a little shiny and underdone. They will cook perfectly inside the dough. This is the secret to creamy eggs in every bite.
- Seal the Foundation. Before you put any toppings on the crescent dough, spend an extra 30 seconds really pinching together all those perforated seams. If you don’t, the cheese and egg can leak out the bottom during baking, making a mess and leaving you with a less-awesome roll-up.
Swaps and Fun Variations
Once you get the basic recipe down, you can start having fun with it. This thing is so easy to change up depending on what you like or what you have in the fridge.
- Spice It Up: Use a spicy breakfast sausage or chorizo instead of regular sausage. Swap the cheddar for Pepper Jack cheese and maybe add a sprinkle of red pepper flakes with the eggs.
- Go Vegetarian: This is an easy one. Just leave out the sausage. Sauté about 2 cups of chopped veggies like mushrooms, spinach, and bell peppers. Just like with the sausage, make sure you cook out all the water and drain them well before adding them.
- Different Meats, Different Day: Diced ham or crispy, crumbled bacon are amazing in this. You’ll need about 1 to 1½ cups of either one.
- Cheese Please: Don’t feel locked into cheddar. A Mexican blend is great, as is mozzarella for a stringy cheese-pull, or a mix of provolone and parmesan for a sharper, saltier flavor.
Make-Ahead & Storage Magic
These are one of my favorite things to prep ahead of time for busy weeks. There are a couple of ways to do it.
To Make Ahead (Unbaked):
You can fully assemble the entire roll-up, but don’t brush it with butter or bake it. Just wrap the whole log tightly in plastic wrap. It will keep in the fridge for up to 24 hours. When you’re ready, just unwrap it, place it on your baking sheet, brush with melted butter, and bake as directed. You might need to add 2-3 extra minutes to the baking time since it’s starting cold.
Leftovers and Storage:
If you actually have any leftovers, let them cool completely. Store them in an airtight container in the fridge for up to 3 days.
The Best Way to Reheat:
Please, whatever you do, try not to use the microwave. It’ll make the dough soft and chewy. The best way is to pop them in a 350°F oven or a toaster oven for about 5-8 minutes until they’re heated through and the outside is crispy again. An air fryer also works wonders here—about 3-4 minutes at 375°F.
A Quick Look at the Numbers
Just a heads-up, this is an estimate. The actual numbers will change based on the exact brands you use. But this should give you a general idea. This recipe makes about 8 servings.
- Calories: Approx. 380 per serving
- Protein: 18g
- Fat: 28g
- Carbohydrates: 13g
This is a pretty hearty breakfast that will definitely keep you full until lunchtime, mostly thanks to all that protein and fat.
Frequently Asked Questions
Q1. Why did my roll-up get soggy on the bottom?
Ans: This is almost always from not draining the sausage well enough. You have to get rid of as much grease as you possibly can before it touches the dough.
Q2. Can I use a different kind of dough?
Ans: You can experiment with puff pastry, but it will be much lighter and might not hold the heavy fillings as well. Pizza dough could also work for a chewier, more bread-like texture.
Q3. All my cheese and egg leaked out! What did I do wrong?
Ans: You probably didn’t seal the seams well enough. Both the perforated lines on the dough and the final seam on the log need to be pinched shut very tightly.
Q4. Can I make this in my air fryer?
Ans: Yes! You’ll probably need to cut the log in half to fit it in the basket. Air fry at 350°F for about 12-15 minutes, or until the dough is golden brown and cooked through.
Wrapping Up
See? That wasn’t so hard. You can totally pull this off. This recipe is a lifesaver for busy mornings, a perfect brunch dish for when you have company, or even a fun “breakfast-for-dinner” meal.
The best part is feeling like you have your act together when you pull this beautiful, golden log out of the oven. It looks impressive, but you’ll know it was actually super simple.
Go give it a try. And when you do, come back and leave a comment below. I’d love to hear how it went, or if you tried any fun variations
