Sausage Egg Breakfast Rolls – Quick & Delicious Grab-and-Go Recipe

Life gets busy. That’s why I’m always experimenting with recipes that make mornings smoother—and tastier. These sausage egg breakfast rolls were born one Saturday when I had leftover sausage links, a roll of crescent dough, and a hungry family peeking into the oven. It reminded me of my childhood in the South—simple, warm breakfasts that stuck with you all day. Now, with the mountains of Asheville just outside my window and the smell of buttery pastry filling my kitchen, this has become one of our most requested breakfasts.

If you’re looking for a breakfast that’s easy, satisfying, and freezer-friendly, these sausage egg breakfast rolls check all the boxes. They’re perfect for meal prepping, brunch gatherings, or a quick bite before school. In this post, I’ll walk you through how to make them from scratch, variations to try, freezing tips, and even common mistakes to avoid.

Table of Contents

Table of Contents

Why You’ll Love These Sausage Egg Breakfast Rolls

Fast, Filling, and Family-Approved

What makes these sausage egg breakfast rolls so irresistible is how quick and satisfying they are. With just a handful of ingredients—breakfast sausage, scrambled eggs, shredded cheese, and a dough of your choice—you’ll have a warm, grab-and-go breakfast ready in no time. Crescent dough is my go-to, but I’ve also tried them with almond flour dough for a protein-packed low-carb twist, and it turned out great.

They’re perfect for hectic mornings or a cozy weekend brunch. The crisp outer layer pairs beautifully with the savory, cheesy filling. For a balanced breakfast, I love serving them with a 5-minute fruit smoothie bowl or one of my low sugar breakfast ideas—so you still get that sweet morning fix without the crash.

Customizable for Every Palate

Whether you’re using spicy chorizo, sweet maple sausage, or going meatless with a plant-based link, these breakfast rolls adapt to whatever you’ve got in the fridge. Want to sneak in veggies? Try sautéed peppers, onions, spinach, or mushrooms for a boost of flavor and nutrition. The base is flexible enough to support your favorite swaps.

For more cozy ideas like this, check out my healthy Greek yogurt blueberry protein muffins or these high-protein pancake sausage mini muffins—both are freezer-friendly and kid-approved.

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What You’ll Need (Ingredients)

Savory Filling with Sausage and Eggs

At the heart of these sausage egg breakfast rolls is the classic trio: sausage, eggs, and cheese. I use fully cooked breakfast sausage links or patties—crumbled or chopped fine. Scrambled eggs come next (don’t overcook them, since they’ll bake again), and a generous sprinkle of cheese brings everything together.

Here’s my go-to combo:

• 6–8 breakfast sausage links, chopped
• 5 large eggs, gently scrambled
• 1 cup shredded cheddar cheese
• Salt & pepper to taste

Looking for other ways to use sausage and eggs? Try my breakfast protein biscuits or these loaded twice baked breakfast potatoes—they’re hearty, satisfying, and meal-prep friendly.

Best Dough Options for Rolling

Crescent dough is a classic choice here—flaky, buttery, and pre-cut for convenience. If you want a crispier texture, puff pastry is a great swap. Or, go for a heartier bite with homemade biscuit dough. Low-carb? Use almond flour dough or even wrap your filling in blanched collard greens.

Here’s a quick comparison:

Dough Type	Texture
Crescent Roll	Flaky, buttery, easy to handle
Puff Pastry	Extra crispy, light layers
Homemade Biscuit Dough	Soft, thick, more filling

For other smart, protein-forward morning recipes, you’ll love my baked protein pancake bowl and this cozy oatmeal apple breakfast bake—they both pack flavor and fuel for the day.

How to Make Sausage Egg Breakfast Rolls – Step-by-Step

Step 1: Cook the Eggs and Sausage

The heart of these sausage egg breakfast rolls lies in the prep. Start by scrambling your eggs gently over medium heat. You want them soft and just set—not dry or rubbery. Add a pinch of salt and pepper, then remove from the heat while they’re still moist. They’ll finish cooking in the oven, so keep them slightly underdone.

In a separate skillet, cook your sausage. If you’re using links, chop them into bite-sized pieces after browning. For patties or ground sausage, crumble as you cook. Drain any extra grease so your rolls stay crisp and not soggy.

While the fillings cool slightly, preheat your oven to 375°F (190°C). This ensures a golden, even bake every time.

Need a no-fail egg option for other mornings? Try these easy breakfast egg muffins—they’re great for make-ahead meals.

Step 2: Roll, Fill, and Bake

Now it’s time to assemble your sausage egg breakfast rolls. Unroll your crescent dough on a clean surface. Separate into triangles (or cut squares if using puff pastry). On each piece, add a spoonful of scrambled eggs, a few sausage bits, and a sprinkle of shredded cheddar cheese.

Roll each piece tightly, tucking the ends slightly to keep the filling in. Place seam-side down on a parchment-lined baking sheet. If you’d like a glossy finish, brush the tops with a little egg wash.

Bake for 12–15 minutes, or until golden brown. Let them cool for 3–5 minutes before serving—they’ll be hot inside.

For another wholesome and high-protein start to your day, these fluffy healthy pancakes with protein or my apple cinnamon oatmeal bowl pair beautifully with your morning rolls.

Sausage Egg Breakfast Rolls – Creative Variations You’ll Want to Try

Switch Up the Sausage and Cheese

Once you’ve mastered the basic recipe, it’s easy to customize your sausage egg breakfast rolls to match your cravings—or just what’s in your fridge. Swap your standard breakfast sausage with chorizo for a spicy kick, or go lighter with turkey sausage. I’ve even tried vegetarian sausage crumbles, and they held up perfectly.

For cheese, sharp cheddar is classic, but you can also use mozzarella, gouda, pepper jack, or even crumbled feta for a Mediterranean twist. Mixing two cheeses gives a layered flavor that melts beautifully inside the dough.

These make-ahead healthy breakfast ideas are a great starting point if you’re looking to reduce saturated fat without sacrificing flavor.

Add Veggies or Boost the Protein

Want to sneak in extra nutrients? Finely diced red peppers, green onions, sautéed mushrooms, or spinach all blend perfectly with eggs and sausage. Just make sure to pre-cook any vegetables with high water content (like mushrooms) so they don’t make the rolls soggy.

To give your sausage egg breakfast rolls a protein boost, you can add an extra egg or even fold in a spoonful of cottage cheese or Greek yogurt to your scramble. It gives the filling a creamy texture without added fat.

If you’re aiming for more protein-packed breakfasts, you’ll also enjoy my baked protein pancake bowl or these breakfast protein biscuits—both are freezer-friendly and just as adaptable as these rolls.

Storing & Freezing Sausage Egg Breakfast Rolls the Right Way

How to Store Them for Busy Weekdays

These sausage egg breakfast rolls are just as good the next day—if they last that long. To store them, let the rolls cool completely after baking. Then place them in an airtight container lined with a paper towel (to absorb moisture and keep the crust from softening).

Refrigerated, they’ll stay fresh for up to 4 days. In the mornings, just grab one, pop it in the microwave for 30–40 seconds, and you’re out the door with a warm breakfast in hand.

For more morning-friendly prep, I recommend pairing these rolls with my oatmeal apple breakfast bake or keeping a batch of easy breakfast egg muffins on standby.

Freezing & Reheating Tips That Actually Work

To freeze sausage egg breakfast rolls, follow the same cooling process. Wrap each roll individually in parchment paper or foil, then place them in a freezer-safe zip-top bag or airtight container. Label with the date—you can keep them frozen for up to 2 months.

When you’re ready to eat, there are two reheating options:

1. Microwave: Unwrap, place on a plate, and microwave for 60–90 seconds. Use a damp paper towel on top to keep them moist.
2. Oven/Toaster Oven: For best texture, reheat in a 350°F oven for about 10 minutes until warmed through.

Pro tip: If you’re prepping for the week, bake a double batch and pair them with low sugar breakfast ideas or my apple cinnamon oatmeal bowl for balanced variety.

Sausage Egg Breakfast Rolls – Nutrition Info & Macro Breakdown

What’s Inside One Roll? Here’s the Nutritional Breakdown

Each sausage egg breakfast roll is a satisfying, protein-packed option that balances flavor and energy. Depending on the dough and sausage you use, the macros can vary—but here’s a general breakdown for one roll made with crescent dough, pork sausage, egg, and cheddar cheese:

Nutrient	Per Roll (Estimated)
Calories	250–280
Protein	11–14g
Fat	15–18g
Carbohydrates	13–18g
Fiber	0.5–1g

Using turkey sausage and low-fat cheese can lower the fat content, while a puff pastry version might add more carbs and calories. Adjust ingredients based on your dietary goals or preferences.

Make It Lighter or Higher Protein

If you’re aiming for a lighter version of sausage egg breakfast rolls, you can make simple swaps. Use egg whites instead of whole eggs, switch to turkey or chicken sausage, and try low-fat cheese. Even using a thin wrap instead of dough can shave off carbs.

For those seeking a higher-protein option, add an extra egg, swap in high-protein cheese, or pair your roll with one of my favorite healthy breakfast ideas like a baked protein pancake bowl to round out the meal.

FAQs About Sausage Egg Breakfast Rolls