I’ve made these sausage-and-egg roll-ups on rushed school mornings and lazy weekend brunches alike — they’re fast, portable, and reliably satisfying. With ready-to-bake crescent dough, cooked sausage, and fluffy scrambled eggs tucked inside, this recipe gives you warm handheld breakfasts in about 30–35 minutes. If you’re collecting quick morning ideas, check out this roundup of easy breakfast recipes for more inspiration.
Why you’ll love this dish
This recipe hits a lot of sweet spots: it’s quick to assemble, uses pantry staples, and is very kid-friendly. The crescent dough browns up golden and slightly flaky while sealing in the savory sausage and soft scrambled egg — a complete breakfast wrapped in a neat package. It’s great for feeding a crowd, packing for lunches, or making ahead and reheating for busy weekdays.
“Perfect for hectic mornings — warm, handheld, and the kids eat them without complaint.” — a regular at my weekend table
Benefits at a glance:
- Fast: about 10 minutes active prep; 12–15 minutes to bake.
- Budget-friendly: uses one packaged dough and a couple of eggs and sausages.
- Versatile: add cheese, veggies, or swaps for dietary needs.
- Portable: easy to eat on the go or send in lunchboxes.
Step-by-step overview
Before you get the ingredients out, here’s what the process looks like so you know what to expect:
- Preheat oven to 375°F (190°C) and prepare a baking sheet.
- Scramble two eggs and cook two sausage links; crumble and mix.
- Unroll the crescent dough and arrange filling along the wide ends.
- Roll each triangle up toward the narrow tip, place seam-side down.
- Bake 12–15 minutes until the dough is golden and cooked through.
- Cool briefly, then serve warm.
Time estimate: ~10 minutes active prep + 12–15 minutes bake = about 25–30 minutes total. One package of crescent rolls typically yields 6–8 roll-ups depending on dough brand and how you slice it.
What you’ll need
- 1 package of crescent roll dough (store-bought; use vegan or gluten-free versions as needed)
- 2 cooked sausage links, crumbled (breakfast sausage links, pre-cooked or pan-cooked)
- 2 large eggs, scrambled
- Shredded cheese (optional — cheddar, pepper jack, or your favorite)
Notes and substitutions:
- Vegetarian option: swap sausage for crumbled tofu scramble or sautéed mushrooms.
- Cheese-free: omit the shredded cheese or use a dairy-free alternative.
- Crescent dough alternatives: puff pastry or refrigerated biscuit dough will also work but bake times may vary.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Open the crescent roll package and gently unroll the dough into one rectangle. If it’s perforated, pinch seams to seal so filling won’t leak.
- In a nonstick skillet, scramble the eggs over medium heat until just set. Season lightly with salt and pepper.
- In the same pan (or separately), cook the sausage links through, then crumble them into bite-sized pieces.
- Combine the scrambled eggs and crumbled sausage in a bowl. Stir in the shredded cheese if using.
- Spoon a line of the sausage-egg mixture along the wide end of each crescent triangle, leaving a small edge so the filling doesn’t spill.
- Roll each triangle from the wide end toward the point, tucking the filling in as you go. Place seam-side down on the prepared baking sheet.
- Optional: brush the tops lightly with a beaten egg or milk for extra color.
- Bake 12–15 minutes, rotating the pan once if needed, until the dough is puffed and golden brown.
- Let cool 2–3 minutes before serving so the filling sets slightly. Serve warm.
Food-safety tip: Make sure the eggs are cooked through before assembly and don’t leave cooked fillings at room temperature for more than 2 hours.
Serving suggestions
- Serve with fresh fruit (berries or orange slices) and a side of Greek yogurt for a balanced plate.
- For dipping, offer ketchup, salsa, or a honey-mustard sauce. A dab of hot sauce livens things up for grown-ups.
- Cut roll-ups in half diagonally for sharing or into bite-size pieces for brunch buffets.
- Pair with coffee, tea, or a simple green smoothie to round out the meal.
If you want other savory crowd-pleasers to pair on a brunch spread, try favorites from our collection of chicken dishes that also travel well.
Storage and reheating tips
- Refrigerate: Cool roll-ups to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days.
- Reheat: Oven method — preheat to 350°F (175°C) and warm roll-ups on a baking sheet for 8–10 minutes until heated through and crisp. Microwave method — zap single rolls 45–60 seconds, but the crust won’t be as crisp.
- Freeze: Place cooled roll-ups on a baking tray to freeze individually, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 350°F for about 15–20 minutes, or until warmed through.
- Safety note: When reheating, ensure the center reaches 165°F (74°C) for safe consumption.
Pro chef tips
- Don’t overfill: Overstuffed triangles can leak and cause soggy bottoms. A modest line of filling bakes best.
- Seal seams: Pinch the dough seams firmly or tuck the point under the roll to keep the filling inside.
- Even cooking: Make rolls roughly the same size so they bake evenly.
- Crisp bottom: Bake on a preheated baking sheet or use a pizza stone to get a crisper base.
- Texture boost: Add a sprinkle of finely chopped green onion or a pinch of smoked paprika to the egg mixture for extra flavor.
- Make mini roll-ups by cutting larger triangles in half — great for parties.
Creative twists
- Spicy chorizo + pepper jack: Swap breakfast sausage for Mexican chorizo and add pepper jack cheese.
- Veggie-packed: Sauté bell peppers, onions, and spinach to mix with eggs in place of meat.
- Maple-sweet glaze: Brush the baked rolls with a thin maple syrup glaze for a sweet-savory brunch treat.
- Puff pastry upgrade: Use puff pastry for a flakier, more elevated texture.
- Gluten-free/vegan: Use gluten-free crescent dough and plant-based sausage and egg substitute.
- Mini skewers: Slice baked roll-ups and serve on toothpicks as party finger food.
FAQ – Your questions answered
Q: How many roll-ups does one package of crescent dough make?
A: Most standard packages make 6–8 roll-ups depending on the brand and how you cut the dough.
Q: Can I use raw sausage instead of pre-cooked links?
A: Yes, but cook the raw sausage completely in a skillet before assembling. Raw pork sausage must reach a safe internal temperature (160°F/71°C) during cooking.
Q: Can these be made ahead for a crowd?
A: Assemble the roll-ups and refrigerate up to 24 hours before baking. Alternatively, bake fully and reheat just before serving.
Q: Are these freezer-friendly?
A: Yes — freeze individually on a tray, then store in a sealed bag for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes.
Q: What if my dough browns too quickly but the inside isn’t hot?
A: Tent with foil halfway through baking to prevent overbrowning while allowing the centers to heat through.
Q: Can I make them dairy-free?
A: Omit the shredded cheese or use a dairy-free alternative. Check your crescent dough label for dairy content.
Enjoy your meal!
These sausage egg roll-ups are one of those small wins that make mornings simpler and tastier. Give them a try, tweak a filling to your liking, and let me know how you customized yours — comments and questions are welcome!
Sausage and Egg Roll-Ups
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Open the crescent roll package and gently unroll the dough into one rectangle. If perforated, pinch seams to seal.
- In a nonstick skillet, scramble the eggs over medium heat until just set. Season lightly with salt and pepper.
- In the same pan or separately, cook the sausage links through and crumble them into bite-sized pieces.
- Combine the scrambled eggs and crumbled sausage in a bowl. Stir in shredded cheese if using.
- Spoon a line of the sausage-egg mixture along the wide end of each crescent triangle, leaving a small edge.
- Roll each triangle from the wide end toward the point, tucking the filling in as you go, and place seam-side down on the baking sheet.
- Optional: brush the tops lightly with a beaten egg or milk for extra color.
- Bake 12–15 minutes, rotating the pan if needed, until the dough is puffed and golden brown.
- Let cool for 2–3 minutes before serving to set the filling slightly. Serve warm.