Sausage Egg & Cheese Breakfast Crescent Rolls

Sausage, egg and cheese breakfast crescent rolls are a delicious make ahead breakfast the whole family will love. These are the perfect make ahead grab and go meal for both busy mornings and days when you have more time to linger and enjoy.

sausage egg and cheese breakfast rolls shown on a rectangular white platter with fresh eggs and glasses of orange juice and milk in the background

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Sausage, egg, and cheese wrapped up in a crescent roll? Yes please!

If your family is like mine, they love scrambled eggs, sausage, and some sort of roll or bread for breakfast.

My boys go crazy for the combo and it helps keep them full for more than a few minutes so this busy mama isn’t spending all day making food to keep their bellies full.

You can make this hearty meal fresh for them just about any Saturday morning or make a big batch, freeze them, and then let them enjoy a homemade midweek breakfast on the go.

Either way, your hungry family will thank you when you serve them these tasty rolls.

sausage egg and cheese breakfast rolls shown on a blue background

Ingredients

To make this hearty breakfast you’ll need:

Eggs – You’ll need large eggs, they can be either white or brown.
Salt & pepper – Add this to taste.
Crescent rolls – Use your favorite brand.
Breakfast sausage links – Pick your favorite brand and flavor.
Cheese – I love using American, but you can try other varieties as long as they melt well.

How to make

Making this hearty handheld breakfast is a snap! 

To do it, crack the eggs into a small mixing bowl and discard the shells.

Scoop out, and reserve, roughly 1 1/2 tablespoons of the egg whites.

Next, whisk the eggs together well. 

Then season the egg mixture with salt & pepper and then scramble on the stovetop.

Check out my tips for making the perfect scrambled eggs here. Set the eggs aside.

sausage egg and cheese breakfast rolls shown on a white platter with eggs and juice in the background

Pop open the can of crescent rolls and gently spread the dough sheet out onto a clean cutting board (affiliate).

Working carefully, separate it at the perforated lines into 8 individual crescent triangles.

Lay out a piece of the cheese on each dough triangle and then add a scoop of eggs, followed by one sausage.

Roll up the crescent rolls, as instructed on the package directions.

Next, transfer them to a greased baking sheet.

Use a silicone brush to brush the egg white evenly out over the tops and sides of all the rolled, filled crescents.

Bake the rolls at 350° for 15 to 16 minutes or until puffed and golden brown.

Finally, remove them from the oven and let them rest for 1 to 2 minutes before serving.

sausage egg and cheese breakfast rolls shown on a rectangular white platter with fresh eggs and glasses of orange juice and milk in the background

Serving and storing

These breakfast crescents are perfect served fresh from the oven.

Or you can make them ahead on the weekend for an easy to grab and go breakfast for a busy weekday morning.

I love to serve them with a side of fresh fruit, bacon, more sausage, orange juice, your favorite brew of coffee, and sometimes condiments like ketchup.

To freeze them, I recommend you place a piece of wax paper between them so you can easily grab one out at a time.

To reheat, I recommend placing in the microwave for about 30 seconds, but you may need longer depending on your microwave.

You can freeze them for up to 3 months or you can keep left overs in the fridge for up to 4 days.

Tips and tricks

  • Season the eggs to your liking if you want more flavor. You can add southwestern spices, some garlic, or a splash of hot sauce to give the eggs a bit of heat.
  • Use whatever kind of breakfast sausage you like. There really is no right answer for these. If you like a sweeter sausage, use that or if you prefer a spicy sausage, then use that!
  • Don’t skip the cheese! The tiny sliver melts and acts as a delicious glue that holds everything together during baking.

sausage egg and cheese breakfast rolls shown served on a square blue plate

Other grab and go breakfast recipes

Sausage, egg and cheese breakfast crescent rolls are a delicious spin on breakfast sandwiches.

Your family will love the change of pace and will appreciate a homemade breakfast they can have just about any day of the week.

If you love easy grab and go breakfasts, check out some of my other favorites below:

If you’ve tried this SAUSAGE, EGG AND CHEESE BREAKFAST CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

sausage egg and cheese breakfast rolls shown on a white platter with eggs and juice in the background

Sausage Egg & Cheese Breakfast Crescent Rolls

Sausage, egg and cheese breakfast crescent rolls are a delicious make ahead breakfast the whole family will love. These are the perfect make ahead grab and go meal for both busy mornings and days when you have more time to linger and enjoy.
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Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 154kcal

Ingredients

  • 6 large eggs
  • salt & pepper to taste
  • 1 8 oz roll crescent rolls
  • 8 breakfast sausage links fully cooked
  • 4 slices deluxe American cheese cut in half

Instructions

  • Crack the eggs into a small mixing bowl, discarding the shells. Scoop out, and reserve, roughly 1 1/2 tbsp of the egg whites. Whisk the eggs together until evenly beaten.
  • Season the egg mixture with salt & pepper, and then scramble. Set aside.
  • Pop the can and gently spread the crescent roll dough sheet out onto a clean cutting board. Working carefully, separate it at the perforated lines into 8 individual crescent triangles.
  • Lay out a piece of the cheese on each dough triangle. Add to that a scoop of eggs, followed by one sausage.
  • Roll up the crescent rolls, as instructed on the package directions. Then transfer them to a greased baking sheet.
  • Using a silicone brush, brush the egg white evenly out over the tops & sides of all the rolled & filled crescents.
  • Bake the rolls at 350° for 15-16 minutes, or until puffed and golden brown.
  • Remove them from the oven and let them rest for 1-2 minutes before serving.

Notes

  • Season the eggs to your liking if you want more flavor. You can add southwestern spices, some garlic, or a splash of hot sauce to give the eggs a bit of heat.
  • Use whatever kind of breakfast sausage you like. There really is no right answer for these. If you like a sweeter sausage, use that or if you prefer a spicy sausage, then use that!
  • Don't skip the cheese! The tiny sliver melts and acts as a delicious glue that holds everything together during baking.

Nutrition

Calories: 154kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 357mg | Potassium: 115mg | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg

recipe adapted from The Country Cook

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.

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