These sausage egg cheese roll ups wrap fluffy scrambled eggs, savory sausage, and melted cheddar in golden crescent dough.
They bake in about 15 minutes and are easy to eat on the go, which makes them a smart choice for school mornings, weekend brunch, or a casual breakfast spread.
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Why This Sausage Egg Cheese Roll Ups Recipe Works
Crescent dough bakes into soft, flaky layers in a short time, which makes these roll ups ideal for busy mornings. Each one is a handheld breakfast with eggs, sausage, and cheese already inside.
Scrambling the eggs first keeps the filling fluffy and prevents soggy dough, while a layer of cheese under the eggs acts as a barrier between the filling and the dough.
The roll ups also reheat well, so you can make a batch ahead and enjoy a quick breakfast during the week. Kids and adults both love the buttery, savory flavor.
Ingredients for Sausage Egg Cheese Roll Ups
- 5 large eggs, beaten, with 2 tablespoons reserved for brushing
- 1 can (8 ounces) refrigerated crescent dinner rolls
- 8 fully cooked breakfast sausage links
- 4 slices cheddar cheese, cut in half
- 1/8 teaspoon black pepper
- 1 teaspoon butter, for the skillet
Crescent dough. Use an 8 ounce can of refrigerated crescent rolls that separate into 8 triangles. Keep the dough cold until you are ready to fill it.
Sausage links. Fully cooked links only need to be warmed. If you use raw links, brown them in a skillet until they reach 160 degrees F before rolling.
Eggs. Scramble the eggs until just set but still tender, because they finish cooking in the oven.
Cheddar. Sharp cheddar slices melt evenly and hold the filling together. Cut each slice in half so one half fits on each triangle.
Egg wash. The reserved beaten egg gives the tops a glossy golden color.
How to Make Sausage Egg Cheese Roll Ups
1. Cook the sausage Heat the oven to 350 degrees F. Warm fully cooked sausage links in a skillet over medium heat for 3 to 4 minutes, or brown raw links for 8 to 10 minutes until they reach 160 degrees F. Set them aside.
2. Beat the eggs Beat the eggs in a bowl and pour 2 tablespoons into a small dish for brushing later.
3. Scramble the eggs Melt the butter in a nonstick skillet over medium low heat, add the remaining eggs, and stir gently for 2 to 3 minutes until just set but still tender.
4. Cut the dough Unroll the crescent dough on a clean surface and separate it into 8 triangles.
5. Add the filling Place half a cheese slice on the wide end of each triangle, top with a spoonful of eggs, and lay one sausage link across the filling.
6. Roll them up Roll each triangle loosely from the wide end to the point and set the roll ups on an ungreased baking sheet with the tip tucked underneath.
7. Brush and season Brush the tops with the reserved egg and sprinkle with a little black pepper.
8. Bake until golden Bake for 15 to 18 minutes, until the tops are deep golden brown and the dough is cooked through. Cool for 5 minutes before serving.
How to Serve Sausage Egg Cheese Roll Ups
Serve the roll ups warm with fresh fruit and hot coffee. They pair well with fluffy pancakes and muffin tin egg bites on a brunch table, and a glass of strawberry blueberry kefir smoothie adds a fresh drink. Finish the meal with a slice of cinnamon streusel coffee cake.
How to Store and Reheat Sausage Egg Cheese Roll Ups
Cool the roll ups completely, then refrigerate them in an airtight container for up to 3 days. Reheat on a baking sheet at 350 degrees F for 8 to 10 minutes, or in the microwave for 30 to 45 seconds, until they reach 165 degrees F. Do not freeze them, since the scrambled egg turns watery after thawing.
Tips and Variations for Sausage Egg Cheese Roll Ups
Chill the dough. Keep the crescent dough cold so the layers stay flaky.
Do not overfill. A spoonful of egg per triangle is enough, because extra filling leaks out while baking.
Seal the seams. Pinch the seam closed and tuck the tip under so the roll ups stay together.
Try different cheeses. Pepper Jack, Colby, or Swiss slices all work well in place of cheddar.
Add vegetables. Stir finely chopped spinach or bell pepper into the eggs for extra color.
Use a thermometer. Check raw sausage links with a thermometer and cook them to 160 degrees F before rolling.
Swap the links. Use crumbled cooked sausage if you want a more even bite in every roll.
Handle eggs safely. Keep the eggs refrigerated until cooking, and read the Montana State University Extension egg fact sheet for general advice on storing and cooking eggs.
Frequently Asked Questions About Sausage Egg Cheese Roll Ups
Can I make sausage egg cheese roll ups ahead of time?
Assemble them up to 2 hours ahead and keep them in the refrigerator, then bake just before serving. You can also bake them and reheat them later in the week.
How do I keep sausage egg cheese roll ups from getting soggy?
Put the cheese down first, cook the eggs until just set, and drain any liquid from the skillet before filling.
Can I use raw sausage in sausage egg cheese roll ups?
Only if you cook it first. Brown raw links until they reach 160 degrees F before rolling, because the short bake will not cook them through.
What other fillings work?
Crumbled bacon, diced ham, or sauteed peppers and onions all work well with the eggs and cheese.
Can I use biscuit dough instead of crescent rolls?
Flatten refrigerated biscuit dough into rounds, fill, fold over, and bake until golden. The texture is thicker and bread like.
Sausage Egg and Cheese Crescent Roll Ups
Equipment
- Nonstick skillet
- Baking sheet
- Pastry brush
Ingredients
Main Ingredients
- 5 large eggs beaten, 2 tablespoons reserved for brushing
- 1 can refrigerated crescent dinner rolls 8 ounce can, 8 triangles
- 8 fully cooked breakfast sausage links
- 4 slices cheddar cheese cut in half
- ⅛ tsp black pepper
- 1 tsp butter for the skillet
Instructions
Cooking
- Cook the sausage. Heat the oven to 350 degrees F. Warm the links in a skillet for 3 to 4 minutes, or brown raw links until they reach 160 degrees F.
- Scramble the eggs. Reserve 2 tablespoons of the beaten eggs, then cook the rest in butter over medium low heat for 2 to 3 minutes until just set.
- Fill the dough. Separate the crescent dough into 8 triangles, then layer half a cheese slice, a spoonful of eggs, and one link on each.
- Roll and brush. Roll each triangle loosely from the wide end, place on a baking sheet, brush with the reserved egg, and add pepper.
- Bake. Bake for 15 to 18 minutes until deep golden brown, then cool 5 minutes before serving.
