Recipe Background
Flaky crescent breakfast roll-ups with eggs, cheese, and sausage for an easy, fragrant morning treat.
These breakfast roll-ups are like a culinary hug. They fill the kitchen with an aroma that's both warm and inviting, a blend of buttery pastry and savory sausage. Each bite delivers a symphony of textures: the flaky crescent dough gently encases creamy cheese and fluffy scrambled eggs. With a hint of salt and pepper, these rolls offer a satisfying morning indulgence without any fuss. Topped off with fresh herbs, they add a pop of color and fragrant freshness that rounds out the flavors beautifully.
Crafting these roll-ups is as simple as it is delightful. Using pre-made crescent rolls, it’s a straight path to breakfast bliss without the usual early morning kitchen chaos. No need for fancy gadgets or secret techniques. Just a touch of egg wash and a sprinkle of seasoning transform these into golden parcels of deliciousness. Perfect for those weekend mornings when you want something special without the stress.
Ingredients
- 3 eggs
- 1 (8-ounce) can refrigerated crescent rolls
- 4 slices cheddar cheese cut in half
- 8 breakfast sausage links fully-cooked
- salt to taste
- black pepper to taste
- fresh herbs of your choice, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a small bowl, add the eggs and whisk to combine. Reserve 1 tablespoon of the beaten eggs.
- In a medium skillet over medium heat, add the remaining beaten eggs and cook, stirring constantly to scramble, until they are set.
- Unroll the crescent roll dough and separate it into the 8 respective perforated triangles.
- Place the 8 dough triangles in a single layer onto the bottom of an ungreased 18x26-inch baking sheet
- Add 1 of the cheese halves to the large area of each of the dough triangles.
- Evenly divide the scrambled eggs between the cheese layers and top each of the egg layers with 1 of the sausage links.
- Starting at the wide end of the dough triangle, carefully roll them up.
- Use a pastry brush to evenly coat the rolls with the reserved beaten egg.
- Evenly sprinkle the rolls with the salt and the black pepper.
- Bake the rolls until they are golden-brown, about 15-18 minutes.
- Garnish the rolls with the fresh herbs and serve.
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