Sausage and Egg Crescent Roll-Ups Recipe
These Sausage and Egg Roll Ups are a quick and delicious breakfast treat featuring fluffy scrambled eggs, savory sausage links, and melted cheddar cheese all wrapped in flaky crescent dough. Perfect for busy mornings or brunch gatherings, they bake to golden perfection in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 tablespoon butter
- 4 large eggs, whisked
- 1 (8 ounce) package crescent dough
- 4 slices cheddar cheese, cut in half
- 8 cooked breakfast sausage links
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
- Cook the scrambled eggs: In a medium skillet over medium heat, melt the butter. Pour in the whisked eggs and cook gently, stirring occasionally, until they are softly scrambled but still moist. Season with salt and pepper to taste, then set aside to cool slightly.
- Assemble the roll ups: Unroll the crescent dough onto the prepared baking sheet, keeping the triangles intact. Place one half slice of cheddar cheese on the wide end of each dough triangle. Evenly distribute the scrambled eggs over the cheese slices, then place one cooked sausage link on top of the eggs. Carefully roll up each triangle starting from the wide end, sealing the edges by placing the seam side down on the baking sheet.
- Bake: Place the baking sheet in the oven and bake for about 15 minutes, or until the crescent dough is puffed and golden brown.
Notes
- You can substitute sausage links with cooked bacon or ham if preferred.
- For extra flavor, sprinkle some herbs like chives or parsley into the scrambled eggs.
- Ensure the sausage links are fully cooked before assembly to avoid undercooked meat.
- Serve warm with ketchup, hot sauce, or your favorite breakfast condiment.
- To make ahead, assemble the roll ups and refrigerate for up to 4 hours before baking.
