Honestly, Breakfast Magic in 30 Minutes
Hey friend—okay, confession time, these Sausage Egg Breakfast Roll-Ups are what I call my emergency brunch move. My sister first made these when we were running late for a family road trip (we hadn’t packed up the car or showered, but somehow there was still time for breakfast, go figure). If a tasty, hot meal can come from utter chaos, it’s a winner to me. And anyway, who doesn’t like food you can eat with your hands? Sometimes I eat them in the car; messy, yes, but surprisingly satisfying.
Why You’ll Love Making These
I make this when I’ve got hungry people lingering around the kitchen after a sleepover, or when I’m craving something that beats sad toast. My nephews request these every single time they stay over (ruthless critics, those two). It’s one of those recipes that’s forgiving—if I’m out of eggs or sausage, I sort of improvise, and no one notices. Actually, there was a time I used frozen veggie sausage because that’s all I had, and, to my delight, no one staged a kitchen revolt. Also, cleanup isn’t as bad as with pancakes. Just sayin’.
The Ingredients (Plus My Swaps)
- 4 large eggs (I’ve used 3 in a pinch… shh)
- 1/4 cup milk (cream = richer, but regular 2% works fine)
- 1/2 cup shredded cheddar or whatever’s left in your cheese drawer; Monterrey Jack is lovely too
- 1/4 teaspoon salt (or whatever ‘feels’ right, if I’m honest)
- 4 pork breakfast sausages, cooked (turkey sausage is also good; my grandma favors Jimmy Dean but… any brand is fine)
- 1 tube of refrigerated crescent roll dough (the store-brand version is totally fine—I can’t taste the difference)
- 1 tablespoon butter
- Black pepper (sometimes I add a pinch of paprika because I like a little kick)
Here’s How I Throw Them Together
- Preheat your oven to 375°F (190°C if you’re fancy). I always forget this step and end up waiting for the oven to ding, so doing it first makes sense.
- Whisk eggs with milk, salt, and a couple twists of black pepper. Do this in a bowl that’s not too small—trust me, I’ve tried. Add your shredded cheese in there.
- Melt the butter in a frying pan, pour in the egg mixture, and scramble gently on low (this is where I usually sneak a taste). Don’t overcook; slightly runny is perfect because they’ll cook more in the oven.
- Unroll your crescent dough and separate into triangles. Sometimes they tear, but just smush ’em back together. Not going for beauty points here.
- Scoop some eggs onto the wide part of each triangle and lay a sausage on top. Roll up like a little burrito (okay, technically not a burrito, but you get the picture).
- Bake on a parchment-lined tray for about 13-15 minutes, or until golden and puffy. Sometimes, I smell them before I see the timer go off. Don’t stress if they ooze a bit—the messy ones are usually tastier.
Notes From Someone Who’s Made This Too Many Times
- If I overfill the rolls, they’ll bust open, but honestly, the crunchy filling edges are my favorite part.
- Refrigerated dough is a staple, but I’ve tried puff pastry once—too fancy, too flaky (wouldn’t recommend for eating in the car).
- I let the eggs cool for a minute or two before rolling so I don’t burn my fingers. Learned the hard way.
The ‘I Wonder If This Will Work’ Variations
- Veggie Packed: Toss in leftover peppers or spinach. The kids barely notice. Actually, I think I prefer the added color.
- Spicy Kick: Tried adding sriracha inside; was a bit much for me, but my neighbor loved it. If you have spice fiends at home—go for it.
- Sweet and Savory: One time, I sprinkled in some maple syrup. Was… weirdly good? Still not sure if I’d do that again, but my Canadian cousin thought it was genius.
Don’t Have a Tool? Here’s What I Do
If you don’t have parchment, just use foil and rub a bit of oil so they don’t stick. And if your oven takes forever to preheat, I sometimes use my toaster oven—just do two batches. If you’ve only got a whisk with half the wires bent, no worries; use a fork and call it rustic. I actually, once, used a wine glass as a rolling pin for another recipe—works in a pinch!
How They Keep (Or Don’t)
Technically, if you store leftovers in an airtight container, they’ll last two days in the fridge. You can zap ’em for 30 seconds in the microwave or pop them back in the oven. But… in my house, leftovers are usually fairy tales, as in, they disappear. But maybe you’ll have more self-restraint than me.
Serving Ideas That Aren’t Boring
I like ’em with hot sauce and a ton of black coffee. My partner insists on ketchup (I roll my eyes every time, but secretly it’s not bad). Sometimes for brunch, I’ll serve these with a fruit salad, or even just a pile of orange wedges. Oh, I once made a quick pan of hash browns alongside—major win.
Little Wisdoms From Doing This the Wrong Way
- Once, I tried skipping the parchment paper to save time—regretted it. Dough welded to the tray, not fun.
- Don’t crank the oven higher, even if you’re hungry. The rolls brown, but underneath stays doughy. Patience pays off (at least for breakfast!).
- Let them sit 5 minutes before eating. I always dive in early, so I should listen to my own advice.
Breakfast FAQs (Because Friends Have Literally Asked)
A: Yep, you can! Let them cool, toss them in a bag, then freeze. They’re actually decent from frozen if you rebake—not quite as magic, but hey, quick breakfast.
Q: Can I use different cheese?
A: Oh for sure, I’ve used goat cheese (fancy!), pepper jack, mozzarella… use what you’ve got.
Q: Crescent dough isn’t a thing where I live—help?
A: Puff pastry can work, or even pizza dough if you don’t mind a chewier roll. I saw someone on Gemma Stafford’s site with a good make-your-own crescent dough recipe if you’re feeling courageous!
Q: Is this healthy?
A: Erm, depends whom you ask and what you count as healthy. I mean, there are eggs and protein. If I want to lighten it up I use turkey sausage and less cheese. That’s about as healthy as I get with these. Ooh, here’s a helpful food safety tip link about handling cooked meats just in case you want to get technical.
Anyway, these Sausage Egg Breakfast Roll-Ups are now part of my breakfast rotation. Even if they’re a bit messy or don’t look perfect, that’s half the charm. Some mornings, I even enjoy cleaning up if it means there’ll be a leftover roll for me! Oh—did I mention my dog once tried to steal one? He’s got taste.
Ingredients
- 4 large eggs
- 4 breakfast sausage links
- 4 flour tortillas (8-inch)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional)
Instructions
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1In a skillet over medium heat, cook the sausage links until browned and cooked through, about 6-8 minutes. Remove and set aside.
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2In a bowl, whisk together eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat, then pour in the egg mixture. Gently scramble until just set.
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3Warm the tortillas in a microwave or skillet until pliable.
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4Divide the scrambled eggs equally among the tortillas. Top each with a sausage link and sprinkle with shredded cheddar cheese.
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5Roll up each tortilla tightly to enclose the filling. Place rolled tortillas seam side down in the skillet and cook for 2-3 minutes, turning, until golden and crisp.
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6Garnish with chopped chives if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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