Sausage and Egg Roll Ups
These cheesy sausage and egg roll ups are a delicious and hearty breakfast that are so easy to make!
I’ve seen recipes for these sausage and egg roll ups online for years but finally tried making them recently because I had crescent rolls needing to be used up. I love that these tasty breakfast hand pies are a snap to make and use ingredients that I normally have on hand. My family devoured these cheesy sausage and egg roll ups and we all thought they were delicious.
Sausage and Egg Roll Ups
Ingredients:
- 1 tbsp butter
- 4 eggs, whisked very well
- Sea salt and freshly cracked pepper, to taste
- 1 (8 oz) tube of crescent dough
- 4 slices of sharp cheddar, halved
- 8 breakfast sausages, cooked
How to Make Sausage and Egg Roll Ups
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Make the scrambled eggs by melting the butter in a large skillet over medium heat. Add the very well whisked eggs into the skillet then season with sea salt and freshly cracked pepper, to taste.
Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed. Side Note: Don’t overcook the eggs because they will continue cooking in the oven.
Make the roll ups by unrolling the crescent dough and place on the baking sheet.
Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly on top of the cheese slices, then add one sausage link on top of the eggs.
Starting at the wide end, roll up crescent dough and place seam side down, making sure to tuck in any loose corners.
Bake the sausage and egg roll ups in the oven until golden brown, about 13-15 minutes.
Serve immediately. Enjoy.
Equipment
Ingredients
- 1 tbsp butter
- 4 eggs whisked very well
- Sea salt and freshly cracked pepper to taste
- 1 (8 oz) tube of crescent dough
- 4 slices of sharp cheddar halved
- 8 breakfast sausages cooked
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Make the scrambled eggs by melting the butter in a large nonstick skillet over medium heat. Add the very well whisked eggs into the skillet then season with sea salt and freshly cracked pepper, to taste.
- Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed. Side Note: Don't overcook the eggs because they will continue cooking in the oven.
- Make the roll ups by unrolling the crescent dough and place on the baking sheet.
- Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly on top of the cheese slices, then add one sausage link on top of the eggs.
- Starting at the wide end, roll up crescent dough and place seam side down, making sure to tuck in any loose corners.
- Bake the sausage and egg roll ups in the oven until golden brown, about 13-15 minutes.
- Serve immediately. Enjoy.
These look delicious and would be wonderful to serve with some warming soup!
These are right in my wheelhouse and I have some crescents needing to be used as well. I was expecting tortilla roll ups but I like this idea much better.
Can these be assembled ahead of time and just popped into the oven in the morning? I am looking for a super quick and easy breakfast for weekend mornings when we have to be out the door stupid early…
Judy,
To be honest, I wouldn’t assemble them because I don’t know how the raw dough would do overnight with the other ingredients. Maybe prepare everything the night before then assemble & bake in the morning. If you have zero time, I would bake them, but take them out of the oven a few minutes before they are finished cooking. Cool, wrap, and refrigerate. In the morning, reheat in a toaster oven or oven until warmed through.
We normally never have leftovers but when we do, my son has reheated them in the microwave and likes them that way. I hope this helps.
-Pam