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Sausage Egg Breakfast Rolls

Sausage egg breakfast rolls made with golden crescent roll spirals filled with cooked sausage, soft scrambled eggs, and melted sharp cheddar. Baked on a sheet pan until deep golden with buttery sheen for easy grab-and-go breakfast finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 1 can (8 oz) refrigerated crescent roll dough
Breakfast sausage
  • 0.5 lb breakfast sausage cooked and crumbled
Eggs
  • 4 large eggs scrambled
Cheddar cheese
  • 1 cup sharp cheddar shredded
Seasonings
  • 1 salt to taste
  • 1 black pepper to taste
Butter
  • 1 tbsp butter melted for brushing

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and line a sheet pan with parchment for even browning.
  2. Unroll the refrigerated crescent roll dough and separate it into triangles.
  3. Scramble the eggs until just set, then lightly season with salt and black pepper.
  4. Place a spoonful of sausage crumbles, scrambled egg, and shredded sharp cheddar at the wide end of each crescent triangle.
  5. Roll each triangle from the wide end toward the point, enclosing the filling, and set seam-side down on the sheet pan.
  6. Brush the tops with melted butter so they bake with a glossy, buttery sheen.
  7. Bake for 15–18 minutes until deep golden, then serve warm.

Notes

Make-ahead option: assemble the rolls, place on the sheet pan, cover, and refrigerate up to 24 hours; bake straight from the fridge and add 2–3 minutes if needed. Store leftovers in the refrigerator up to 3 days, reheating in a 325°F oven until warmed through. Freezing is yes—freeze cooled rolls in a single layer, then reheat from frozen in a 350°F oven. For a lighter swap, use reduced-fat cheddar and the same amount of sausage.