Sausage Egg Breakfast Rolls (Print Format)
Savory turkey sausage with eggs and cheddar wrapped in golden flaky rolls, perfect for busy mornings.
# Ingredients:
→ Dairy and Eggs
01 -
1 teaspoon butter
02 -
5 large eggs
03 -
1 egg, beaten (for egg wash)
04 -
2 tablespoons all-purpose flour
05 -
2 ounces shredded cheddar cheese
→ Dough and Sausages
06 -
8 crescent rolls (1 can, Pillsbury brand preferred)
07 -
8 fully cooked turkey breakfast sausages
→ Seasonings
08 -
¼ teaspoon salt, or to taste
09 -
¼ teaspoon ground black pepper, or to taste
# Steps:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Beat the 5 eggs in a bowl until blended. Heat butter in a nonstick skillet over medium heat until hot. Pour in eggs and gently stir with a spatula, forming large soft curds. Continue folding until eggs are fully cooked and no liquid remains. Remove from heat.
03 -
Sprinkle the work surface lightly with all-purpose flour. Unroll crescent dough over flour and roll it out slightly if needed. Cut dough into 8 equal rectangles, pinching seams closed if necessary.
04 -
Place a couple of spoonfuls of scrambled eggs onto each dough rectangle. Top with shredded cheddar cheese and one fully cooked turkey sausage link. Roll each rectangle tightly and place seam side down on the prepared baking sheet.
05 -
Brush the top of each roll with the beaten egg wash. Sprinkle evenly with salt and black pepper to taste.
06 -
Bake in the preheated oven for 15 minutes or until golden brown and cooked through.
# Tips:
01 -
These rolls can be frozen and reheated in a 400°F oven for 10–15 minutes. Puff pastry can be substituted for crescent dough. Use any preferred type of breakfast sausage.