If you’re like me, sometimes the thought of making a huge brunch spreads a little panic, especially when you need something fast but still want it to feel special. Forget complicated doughs or scrambling eggs for an army; I live and die by recipes that are genuinely foolproof. That’s why I’m absolutely thrilled to show you exactly How to Make Quick & Delicious Sausage Egg Breakfast Rolls – The Perfect Brunch Bite! Seriously, these are saving grace when company shows up unexpectedly. We’re using refrigerated crescent dough, which is my secret weapon for whipping up something that tastes homemade in under 40 minutes total. This recipe is so reliable, it’s an absolute staple now, and you can find loads more easy breakfast ideas on my site!
Why You’ll Love How to Make Quick & Delicious Sausage Egg Breakfast Rolls – The Perfect Brunch Bite!
Honestly, I keep this recipe scribbled on a magnetic pad on my fridge, it’s that good and that simple. You’re getting maximum payoff for minimal effort here. Trust me, you need these in your life for weekend wake-ups!
- Lightning Fast: We’re talking about 15 minutes prep time. Perfect for when sleep won out over planning.
- Minimal Mess: Everything cooks on one sheet pan—what’s not to love about easy cleanup?
- Total Crowd-Pleaser: Sausage wrapped in flaky dough? It’s savory, cheesy, and everyone devours them.
- Easy Swaps: If you need a different meat or are looking for similar speed in other meals, check out these quick low-carb lunch ideas for inspiration.
Essential Equipment for How to Make Quick & Delicious Sausage Egg Breakfast Rolls
When you’re moving this fast, you can’t have a cluttered kitchen! Luckily, this recipe asks for basically the bare minimum, which keeps things nice and straightforward. You likely have all this standard gear lying around. No fancy stand mixers needed, thankfully!
You will need these basic, everyday items:
- A large skillet for handling that sausage cooking business.
- A simple mixing bowl to bring our filling together.
- A standard baking sheet because these babies need room to spread their flaky wings in the oven.
Gathering Ingredients for How to Make Quick & Delicious Sausage Egg Breakfast Rolls
Listen, the beauty of this recipe—the real reason it’s so fast—is that most of our ingredients are coming ready-to-go. We’re relying on the magic of store-bought dough here, and I’ve never felt guilty about it! The filling is where we pack in the protein and flavor, so make sure you grab good quality sausage.
For the actual rolls, you need one can (8 ounces) of refrigerated crescent roll dough, completely unrolled so we can slice it up later. Then, for the guts of the roll, you’ll need one pound of breakfast sausage, cooked beforehand and make sure you drain off all that grease—nobody wants a soggy breakfast roll!
We bind it all together with six large eggs whisked with one teaspoon of milk and just a quarter teaspoon of black pepper. Don’t forget the half cup of shredded cheddar cheese for that perfect salty, gooey melt. If you’re looking for other ways to boost your protein game, I have tons of ideas for high-protein meals on the blog!
Quick note on swaps: Feel free to use cooked bacon bits or diced ham instead of the sausage if that’s what you have handy. This recipe is built to handle those little changes!
Step-by-Step Instructions: How to Make Quick & Delicious Sausage Egg Breakfast Rolls
This is where the magic happens, and honestly, it moves so fast you’ll wonder why you didn’t start making these every single weekend! We need to get everything prepped so we can roll these beauties up quickly before the dough gets too warm. It’s all about simple layering here. If you’re making these for an event, remember you can always find other great easy dinner recipes for busy nights, but for brunch, these rolls truly shine.
Prepping the Oven and Sausage Base
First things first—we need heat! Go ahead and preheat your oven to 375 degrees Fahrenheit, or 190 Celsius—make sure it’s fully warmed up before the rolls go in. While that’s happening, turn your attention to the skillet. Cook that one pound of breakfast sausage following the package directions. Don’t skip this part, and definitely don’t forget to drain all the excess grease off the cooked sausage once it’s done. We want savory flavor, not a grease slick!
Creating the Egg and Sausage Filling
Now, grab your mixing bowl. Whisk those six large eggs together really well, adding in that small splash of milk and the quarter teaspoon of black pepper. I like to make sure the yolks and whites are completely combined. Once that egg mixture looks uniform, gently stir in your cooked, drained sausage and the half cup of shredded cheddar cheese. You’re just stirring gently enough to coat everything; we aren’t whipping soup here.
Assembling and Rolling the Breakfast Rolls
Time to deal with the dough! Unroll that can of crescent dough onto a clean surface. You should be able to separate it easily into six equal little triangles—that’s our perfect portion size. Take your sausage and egg filling and carefully spoon an equal amount right onto the wide, bottom end of each triangle. Then, roll it up tightly, starting from that wide end and moving toward the pointy tip. When you place them on your greased baking sheet, make absolutely certain they are seam-side down. This stops them from unrolling while they bake!
Baking and Finishing the Quick & Delicious Sausage Egg Breakfast Rolls
They are ready for the oven! Bake those rolls for about 18 to 20 minutes. You’re looking for that classic golden brown color on the dough, and when you gently peek at the filling, it should look totally set—no jiggly bits left. Once they look perfect, pull them out quickly and let them cool down just a hair on the pan before serving. They’re best served warm and flaky!
Expert Tips for Perfect How to Make Quick & Delicious Sausage Egg Breakfast Rolls
Even though this recipe is designed to be foolproof, I always have a few extra tricks up my sleeve to make them absolutely perfect. When you’re relying on store-bought dough, small adjustments make a huge difference in the final texture and flavor. I want your rolls to be golden, set, and delicious, not soggy!
When I first started making these, I totally burned the bottom crust a few times. If you’re using fresh sausage instead of pre-cooked and you notice it seems extra greasy, here is my tip: after you cook and drain the sausage, try letting it sit on a couple of paper towels for five minutes. That last bit of residual fat can soak into the dough and make the bottom heavy. Blotting it dry really guarantees that flaky bottom crust we all dream about.
Remember those little flavor boosters I mentioned? Always go ahead and sprinkle just a pinch of garlic powder directly over the egg and sausage mixture before you fold in the cheese. It adds this wonderfully subtle savory depth that makes people ask, “What’s your secret?”
Speaking of variations, don’t feel locked into just sausage. Like I noted, bacon bits are a great swap, and cooked, crumbled ham works wonderfully too—it’s all about whatever meat you have on hand! If you’re trying to find even more great breakfast ideas for the week, remember this method can often be adapted for other savory fillings.
And one final thought on the cheese: always use sharp cheddar here if you can. It melts beautifully and has a stronger flavor, which stands up nicely against the sausage and the plain dough. Never skimp on the cheese!
Storage and Reheating Instructions for Your Sausage Egg Breakfast Rolls
We all hope these disappear in one sitting, right? Because they are just that good! But let’s be real, sometimes you end up with a couple of those glorious sausage egg breakfast rolls left over. Don’t toss them! They reheat like a dream if you store them right.
When you’ve got extras, the key to keeping that crescent dough flaky is keeping moisture out. Once they’ve cooled down completely—and I mean totally cool, otherwise they’ll sweat in the container—tuck them into a good quality, airtight container. They happily live in the fridge for about three to four days. If you’re feeding a crowd, look at these as potential leftovers for lunch later in the week! I love planning meals ahead, and easy reheats like this are perfect for making weekday mornings simple. You can check out my ideas for family-friendly healthy meals for more batch-cookable ideas.
Now, how to bring them back to life? A microwave is fast, but it turns pastry rubbery, doesn’t it? So, I highly suggest taking the extra two minutes to use the oven or an air fryer. Pop them on a small baking sheet in a 350°F oven for about 8 to 10 minutes. That little bit of dry heat crisps the dough right back up, and the cheese inside gets melty again.
If you are absolutely desperate and running out the door, the microwave will work in a pinch! Just zap one for about 20 to 30 seconds until it’s warm through. It won’t have that lovely, crisp exterior, but the filling will still be warm and savory. Save that for days when time is truly your enemy!
Frequently Asked Questions About How to Make Quick & Delicious Sausage Egg Breakfast Rolls
I get so many messages asking about tweaks and timing for these little rolls—and that’s great! It means you’re already planning on making them. Here are some of the most common questions I get asked about these quick breakfast rolls. If you’ve got other ideas for the holidays, these also work great as easy New Year’s Eve appetizers, just use sausage stuffing!
Can I use a different type of cheese besides cheddar?
Absolutely! Cheddar is my go-to because it has that sharp flavor that really cuts through the richness of the sausage, and it melts fantastically. But honestly, this is a great place to improvise. If you have Monterey Jack, that will give you a milder flavor and a stretchier cheese pull. Provolone is also quite good! Just make sure whatever cheese you choose is shredded evenly so it incorporates well into the egg mixture and cooks through uniformly.
Are these sausage egg rolls suitable for making ahead of time?
This is a big YES, but you have to assemble them raw and refrigerate! If you roll up all your dough and filling, place them seam-side down on the baking sheet (covered tightly with plastic wrap), they will hold up beautifully in the fridge for up to 24 hours. When you wake up, just pop them straight from the fridge into the preheated 375°F oven. You might need to add 2 or 3 extra minutes to the baking time since they are going in cold, but it’s worth it for zero morning fuss!
What other meats can I use instead of breakfast sausage?
The recipe notes mention ham or bacon, but I’ve experimented a lot! Cooked ground turkey seasoned with sage makes a lean substitute if you want to lighten things up a bit. Another favorite is crumbled Italian sausage—just remember to use the mild or sweet kind, not extra spicy, unless you like that kick! Whatever you use, the most non-negotiable step is making sure the meat is fully cooked and drained before mixing it with the eggs.
Do I have to use refrigerated crescent dough, or can I use pastry sheets?
You definitely *can* use puff pastry sheets if you prefer that richer, flakier texture, but you need to adjust how you cut things. If you use a sheet of puff pastry, you would typically cut it into squares, about 3 inches by 3 inches, rather than triangles. You’ll still place the filling on one edge and roll it up. It might bake slightly faster, so keep a close eye on it around the 15-minute mark!
Serving Suggestions for Your Perfect Brunch Bite
Okay, so you’ve got these beautiful, piping hot sausage egg rolls sitting on the counter. They are amazing totally on their own, seriously. They’re robust enough to be a meal! But when you’re serving them for brunch, you always want a little something on the side to complete the picture, right? I like to keep the sides super simple so these tasty rolls remain the star of the show. We don’t need anything heavy when the main attraction is already doughy and cheesy!
My absolute go-to pairing is something bright and fresh to cut through that savory goodness. Skip the heavy casseroles; think light.
- Fresh Fruit Salad: A big bowl of honeydew, berries, and maybe some juicy oranges is the perfect palate cleanser. I often toss mine with just a sprinkle of mint if I’m feeling fancy. It’s a great counterpoint to the richness of the cheese and sausage.
- Sharp Sauces: Don’t underestimate the power of a good drizzle! Even though these rolls have cheese, a little kick works wonders. Have some Sriracha or your favorite tangy hot sauce on the side for dipping. A little smoky chipotle sauce is divine here, too.
- The Drink Set-Up: You can’t forget the coffee, obviously! But I also always put out a carafe of cold, fresh orange juice. If you’re serving these around the holidays or just want something a bit lighter, I have put together some wonderful light holiday recipes that might inspire a side dish, too!
Remember, the beauty of making these sausage egg rolls is they are portable! If you’re doing a brunch buffet, these are the first things people grab. Just make sure you have plenty of napkins nearby, because flaky dough always sheds a little bit, but that’s just proof of how good they are!
Nutritional Snapshot of These Quick & Delicious Sausage Egg Breakfast Rolls
Now, I know some of you are keeping a close eye on the numbers, especially when brunch involves sausage and cheese wrapped in buttery dough! That’s totally fair. I always pull up the averages for my readers so you know what you’re working with. Remember that every ingredient will fluctuate slightly depending on the brand of crescent roll you use or how much grease you manage to drain from your sausage, so these figures are a good jumping-off point, not an exact science.
If you’re trying to keep things on the lighter side, focusing on maximizing those protein numbers is always a good bet! For more ideas on making smarter choices without sacrificing flavor, take a peek at my calorie-smart recipes collection.
Here is the breakdown for roughly one of these delicious sausage egg breakfast rolls:
- Calories: Approximately 350 per roll. That’s a solid start for a satisfying brunch!
- Protein: We’re looking at about 20 grams. Thanks, eggs and sausage!
- Total Fat: Around 23 grams. This is where the butteriness of the crescent dough and the fat from the sausage come in, so a little goes a long way.
- Carbohydrates: About 18 grams of carbs, mostly coming from that wonderful dough wrapper.
Just a friendly heads-up, because we are using processed sausage and crescent dough, the sodium count might look a bit high—it clocks in around 750mg. So, maybe hold back on adding extra salt to the egg mixture, okay? Enjoy them, savor every flaky bite, and don’t sweat the stats too much!
Quick & Delicious Sausage Egg Breakfast Rolls
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- Cook the breakfast sausage in a skillet according to package directions. Drain off any excess grease.
- In a mixing bowl, whisk the eggs with the milk and black pepper until combined.
- Stir the cooked sausage and shredded cheese into the egg mixture.
- Unroll the crescent roll dough. Separate the dough into 6 equal triangles.
- Spoon an equal amount of the sausage and egg mixture onto the wide end of each dough triangle.
- Roll the dough up tightly, starting from the wide end and rolling toward the point. Place the rolls seam-side down on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the rolls are golden brown and the filling is set.
- Remove from the oven and let cool slightly before serving.
