Are you ready to elevate your breakfast game with a mouthwatering twist? These Sausage Egg Breakfast Rolls are not just your average morning fare; they are a delightful fusion of flaky crescent dough, savory sausage, and fluffy scrambled eggs, all wrapped up in a deliciously portable package! Perfect for busy mornings or a cozy weekend brunch, these rolls are sure to impress your family and friends. With just a handful of ingredients and a quick 35-minute preparation time, you’ll have a scrumptious dish that will leave everyone asking for seconds. Dive into this recipe and discover the secret to breakfast bliss!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 package crescent roll dough
- 1 cup cooked sausage, crumbled
- 4 large eggs
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your sausage egg breakfast rolls bake evenly and come out golden brown.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray. This will prevent the rolls from sticking and make cleanup easier.
- In a medium-sized skillet, cook the crumbled sausage over medium heat until it is browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and set aside.
- In a mixing bowl, crack the 4 large eggs and whisk them together until well combined. Season with salt and pepper to taste. You can add a pinch of each to enhance the flavor.
- In the same skillet used for the sausage, pour in the beaten eggs. Cook over medium-low heat, stirring gently until the eggs are scrambled and just set, about 3-4 minutes. Remove from heat and combine with the cooked sausage and 1/2 cup of shredded cheese. Mix until the cheese is melted and the ingredients are well incorporated.
- Open the package of crescent roll dough and carefully unroll it. You will find it perforated into triangles. Lay the dough out on a clean surface, making sure to keep the triangles intact.
- For each triangle of dough, place a generous spoonful of the sausage and egg mixture at the wide end of the triangle. Be careful not to overfill, as this may cause the rolls to burst open during baking.
- Starting from the wide end, roll the triangle up towards the point, encasing the filling inside. Pinch the edges to seal them well and place the rolls seam side down on the prepared baking sheet.
- Once all the rolls are assembled and placed on the baking sheet, you can optionally brush the tops with a little melted butter for extra flavor and a golden finish.
- Bake the rolls in the preheated oven for 12-15 minutes, or until they are golden brown and puffed up. Keep an eye on them to prevent burning.
- Once baked, remove the rolls from the oven and allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Serve the sausage egg breakfast rolls warm. They are perfect for breakfast or as a tasty snack at any time of the day. Enjoy!
Tips
- Prep Ahead: To save time in the morning, you can prepare the sausage and egg mixture the night before. Just store it in an airtight container in the refrigerator, and assemble the rolls in the morning for a quick bake.
- Customize Your Filling: Feel free to add your favorite ingredients to the filling! Chopped vegetables, different types of cheese, or even some hot sauce can add a personal touch to your breakfast rolls.
- Watch the Baking Time: Ovens can vary, so keep an eye on your rolls as they bake. Once they are golden brown and puffed up, they’re ready to come out. This will ensure they’re perfectly cooked without burning.
- Serve with Dipping Sauces: Enhance the flavor experience by serving these rolls with a side of salsa, hot sauce, or even a creamy ranch dressing for dipping.
- Make It a Meal: Pair your breakfast rolls with fresh fruit or a side salad for a balanced meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 110mg
