Looking for a quick, satisfying breakfast that’s portable, cheesy, and downright delicious?

These Sausage, Egg, and Cheese Breakfast Roll-Ups are everything you want in a morning meal—flaky crescent dough wrapped around fluffy scrambled eggs, savory sausage, and melty cheddar cheese.

They bake up golden brown on the outside with a gooey, hearty filling inside, making them a hit for both busy weekdays and relaxed brunches.

The best part? They’re incredibly easy to make with just a handful of simple ingredients. You can prep them in advance, freeze them for later, or serve them hot out of the oven for a crowd-pleasing breakfast everyone will love.

Why You’ll Love These Breakfast Roll-Ups

• Perfect for busy mornings: Grab-and-go convenience without sacrificing flavor.
• Kid-friendly: A breakfast even picky eaters will devour.
• Customizable: Switch up the cheese, meat, or add veggies for endless variations.
• Meal-prep friendly: Make ahead, refrigerate, or freeze for stress-free mornings.

Ingredients You’ll Need

• 5 large eggs – soft-scrambled for a fluffy filling.
• 1 can (8 oz) Pillsbury™ refrigerated crescent rolls – buttery and flaky.
• 8 sausage links – classic breakfast sausage for savory flavor.
• 4 slices cheddar cheese, halved – sharp, gooey, melty goodness.
• Salt & pepper, to taste – to season the eggs.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C).
2. Scramble the eggs: Beat the eggs in a small bowl, reserving 2 tablespoons for brushing later. Cook the rest in a skillet over medium heat until just set (don’t overcook—they’ll finish in the oven). Season with salt and pepper.
3. Prepare the dough: Unroll crescent dough and separate into 8 triangles.
4. Layer the filling: Place half a slice of cheddar at the wide end of each triangle. Add a spoonful of scrambled eggs and one sausage link on top.
5. Roll them up: Starting from the wide end, roll the dough around the filling. Tuck the ends under slightly and place seam-side down on an ungreased baking sheet.
6. Egg wash: Brush the tops with the reserved beaten egg for a golden finish. Sprinkle lightly with salt and pepper.
7. Bake: Bake 15–18 minutes, or until golden brown and flaky.
8. Serve & enjoy! Best eaten warm, but they also reheat beautifully.

Tips for Success

• Don’t overfill the dough—less is more for easy rolling.
• Keep the dough cold until you’re ready to assemble.
• For extra flavor, add a sprinkle of everything bagel seasoning before baking.

Variations & Add-Ons

• Cheese swap: Try Swiss, pepper jack, or mozzarella for a twist.
• Veggie boost: Add spinach, mushrooms, or peppers for color and nutrients.
• Protein switch: Sub in bacon, ham, or vegetarian sausage.
• Spicy version: Add jalapeños, red pepper flakes, or serve with hot sauce.

How to Store & Reheat

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil or plastic, then freeze for up to 1 month.

Reheating:

• Microwave: 30–60 seconds (quick but softer).
• Oven: 350°F for 10–15 minutes (crispy, fresh-baked texture).

⭐ Recipe Summary
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Yield: 8 roll-ups

Flaky crescent rolls stuffed with eggs, sausage, and gooey cheddar cheese—these Sausage, Egg, and Cheese Breakfast Roll-Ups are the ultimate quick breakfast or brunch idea. Easy to make, easy to grab, and always a hit!

Sausage, Egg, and Cheese Breakfast Roll-Ups

Looking for a quick, satisfying breakfast that’s portable, cheesy, and downright delicious? These Sausage, Egg, and Cheese Breakfast Roll-Ups are everything you want in a morning meal—flaky crescent dough wrapped around fluffy scrambled eggs, savory sausage, and melty cheddar cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 5 large eggs – soft-scrambled for a fluffy filling.
• 1 can 8 oz Pillsbury™ refrigerated crescent rolls – buttery and flaky.
• 8 sausage links – classic breakfast sausage for savory flavor.
• 4 slices cheddar cheese halved – sharp, gooey, melty goodness.
• Salt & pepper to taste – to season the eggs.

Method

 

1. Preheat the oven to 350°F (175°C).
2. Scramble the eggs: Beat the eggs in a small bowl, reserving 2 tablespoons for brushing later. Cook the rest in a skillet over medium heat until just set (don’t overcook—they’ll finish in the oven). Season with salt and pepper.
3. Prepare the dough: Unroll crescent dough and separate into 8 triangles.
4. Layer the filling: Place half a slice of cheddar at the wide end of each triangle. Add a spoonful of scrambled eggs and one sausage link on top.
5. Roll them up: Starting from the wide end, roll the dough around the filling. Tuck the ends under slightly and place seam-side down on an ungreased baking sheet.
6. Egg wash: Brush the tops with the reserved beaten egg for a golden finish. Sprinkle lightly with salt and pepper.
7. Bake: Bake 15–18 minutes, or until golden brown and flaky.
8. Serve & enjoy! Best eaten warm, but they also reheat beautifully.

Notes

Don’t overfill the dough—less is more for easy rolling.

Keep the dough cold until you’re ready to assemble.

For extra flavor, add a sprinkle of everything bagel seasoning before baking.

Variations & Add-Ons

Cheese swap: Try Swiss, pepper jack, or mozzarella for a twist.

Veggie boost: Add spinach, mushrooms, or peppers for color and nutrients.

Protein switch: Sub in bacon, ham, or vegetarian sausage.

Spicy version: Add jalapeños, red pepper flakes, or serve with hot sauce.