Irresistible Sausage Egg Cheese Rolls

• Large eggs: keep the filling fluffy and help stick everything together—fresh ones work best
• Chilled crescent dough: gives that instant buttery taste and rolls up easily—keep it cold so it's less sticky
• Pre-cooked breakfast sausages: bring loads of hearty flavor—pick your favorite kind, spicy or mild
• Slices of cheddar: melt like a dream and give nice color—cut it straight from the block if you can
• Salt and black pepper: make the eggs and cheese pop—cracked black pepper has more kick

Step-by-step guide

Get ready to serve:

Let the roll-ups sit a few minutes, so the cheese doesn't burn you and everything holds. They're best warm out of the oven—try some ketchup or mustard if you're into that.

Bake them:

Put your stuffed dough rolls on a tray with some space in between. Bake at 190°C for about twelve minutes until they're golden and puffy. Pull them once they're browned.

Stuff and roll:

Lay cheddar on the wide end of each dough triangle. Drop a spoonful of scrambled eggs on top, lay a sausage at the base, then loosely roll to the tip pinching the sides so nothing leaks.

Roll out the dough:

Pop open the dough tube and lay the triangles on a clean surface. This dough tears easily, so work fast.

Scramble the eggs:

Pour your egg mix into the hot skillet. Keep stirring so the eggs stay soft and creamy—not all the way firm. Take them off the heat before they dry out.

Crisp up the sausages:

Heat a pan over medium, toss in your sausages, and let them get brown and hot all over. Take them out and set aside.

Mix the eggs:

Crack five eggs into a bowl, shake in salt and pepper, then beat well with a whisk until smooth.

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Good to know

• Packed with protein so you'll stay full for hours
• Awesome snack—grab and go anytime
• Easy to prep ahead and reheat

Cheddar’s totally my top pick for this. You get that gooey melt and every bite feels extra special. Once my youngest had so much fun rolling dough we made twelve instead of eight. Baking together turned into the best memory.

Storing tips

Keep them airtight in the fridge and they’ll hold up for about two days. To reheat, pop them in the oven or air fryer for a bit. Outside stays crispy, inside stays soft. They’re tasty cold too, perfect for lunchboxes or a picnic.

Ingredient swaps

Try bratwurst, ham strips, or veggie sausage instead of breakfast links. Want it even heartier? Spread a little cream cheese inside first. No cheddar? Gouda or Emmental also melt great.

Serving suggestions

These are awesome by themselves for breakfast, or with some fresh fruit or crunchy salad. Super tasty with a spread of cream cheese or homemade tomato salsa. If you’ve got guests, pile them on a platter with toothpicks and a few dips.

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Cultural background

The whole sausage and egg wrapped in dough thing is a nod to classic American morning combos. Over here, these savory pastries are a weekend and birthday breakfast staple for loads of folks.

Recipe FAQs

→ How do you keep the dough from splitting when you roll it up?

Make sure your croissant dough is cold and sprinkle a bit of flour on your counter. That way the dough stays soft and is way easier to handle so it won't tear while you roll.

→ Can I swap out cheddar for a different cheese?

Definitely! Gouda, Emmental, or even some mozzarella will work. Just pick something that melts well and packs some flavor.

→ How do I stash leftover rolls without them drying out?

Keep your extra rolls in an airtight container in the fridge for up to 2 days. Heat them in the oven to bring back the crispiness.

→ Can I pack these rolls to go?

Oh yeah, they're great cold too. Bring them as a snack for work, school, or wherever you need a little bite.

→ What dips go well with these breakfast rolls?

Mustard, ketchup, or something creamy like aioli all taste awesome with these rolls.

→ Is there a good veggie alternative to sausage?

For sure, use veggie sausages or quickly cooked mushrooms instead of regular sausage for a tasty swap.