Sausage, Egg, and Cheese Breakfast Roll-Ups
Flaky crescent dough wraps around a warm filling of scrambled eggs, Cheddar, and sausage links, making these roll-ups a perfect handheld breakfast option.
Ingredients
Main ingredients
- 5 large large eggs Reserve 2 tablespoons beaten egg for brushing
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls Contains 8 triangles
- 8 links sausage links Fully cooked is easiest; raw requires extra cooking
- 4 slices Cheddar cheese, halved 8 half-slices total; can substitute with American, Colby Jack, or pepper jack
- Salt and pepper To taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Beat the eggs in a small bowl and reserve 2 tablespoons for brushing.
- Scramble the remaining eggs in a nonstick skillet over medium heat until just set. Season with salt and pepper.
Assembly
- Unroll the crescent dough on a clean surface and separate into 8 triangles.
- Place half a slice of Cheddar on each triangle near the wide end.
- Spoon a small mound of scrambled eggs over the cheese, then place 1 sausage link on top.
- Starting at the wide end, roll toward the point. Tuck in the sides slightly if needed and place seam-side down on an ungreased baking sheet.
- Brush the tops with the reserved beaten egg and add a pinch of salt and pepper.
Baking
- Bake for 15–18 minutes, or until golden brown and flaky.
- Let them rest for 2–3 minutes before serving.
Notes
Serve warm, and pair with hash browns or fruit for a full breakfast. Can be refrigerated and reheated for meal prep.