Ingredients
Scale
- 6 fully cooked breakfast sausage links
- 4 large eggs
- 1 tablespoon milk
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 can (8 ounces) refrigerated crescent roll dough
Instructions
- Heat your oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
- In a nonstick skillet over medium heat, melt the butter. Pour in the egg mixture and cook, stirring gently, until the eggs are just set but still soft. Remove the skillet from the heat.
- Unroll the crescent dough and separate it into individual triangles along the perforated lines. Lay the triangles on the prepared baking sheet with the wide ends facing you.
- Spoon a small amount of scrambled eggs onto the wide end of each triangle. Sprinkle shredded cheddar cheese over the eggs on each piece of dough.
- Place a cooked sausage link on top of the eggs and cheese at the wide end of each triangle. If needed, trim the sausage so it fits the length of the dough.
- Starting from the wide end, roll each triangle up and around the sausage, eggs, and cheese, tucking in any loose filling as you go. Place the roll-ups seam side down on the baking sheet.
- Bake the Sausage Egg Breakfast Roll-Ups for 15 to 20 minutes, or until the crescents are puffed and golden brown all over.
- Let the roll-ups cool for a few minutes, then serve warm. Enjoy them plain or with your favorite dipping sauces such as salsa, ketchup, or hot sauce.
Notes
- Storage: Let roll-ups cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree F oven or toaster oven for 8 to 10 minutes until hot. Avoid microwaving when possible, as it can make the dough soft and chewy.
- Substitutions: Use turkey, chicken, or plant-based sausage links in place of pork. Swap cheddar for mozzarella, Monterey Jack, or a cheese blend. Add finely chopped vegetables such as bell peppers, spinach, or onions to the scrambled eggs for extra flavor and nutrition.
- Make Ahead: Assemble the roll-ups and refrigerate them unbaked for up to 24 hours. Bake straight from the fridge, adding a couple of minutes to the bake time if needed. You can also freeze baked and cooled roll-ups for up to 2 months and reheat in the oven until hot.
- Tips: Do not overfill each crescent triangle to keep the seams closed during baking. Place roll-ups seam side down on the baking sheet so they stay rolled. Use fully cooked sausage links to keep prep fast and food safe.
- Nutrition Disclaimer: Nutrition information is estimated and may vary depending on the exact ingredients and brands you use. For the most accurate information, calculate nutrition using your specific products and serving sizes.
Nutrition
- Serving Size: 1 roll-up
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 105mg
