The sizzle of sausage, the creamy melt of cheese, and the fluffy warmth of scrambled eggs wrapped in a golden roll—honestly, sausage egg & cheese roll-ups are the kind of breakfast that makes you jump out of bed (even on a sleepy Sunday). The first time I made these, it was pure chaos in my kitchen. I had three hungry kids clamoring for “something fun,” and not a lot of groceries. Little did I know, these simple roll-ups would become a breakfast tradition—so easy, so satisfying, and so incredibly tasty that even my pickiest eater asks for seconds.
There’s something magical about recipes that use everyday ingredients to create a meal that feels like a treat. These sausage egg & cheese roll-ups are perfect for busy mornings, lazy brunches, or even those “breakfast-for-dinner” nights (you know you love those too!). I’ve made these with all sorts of sausage, from spicy chorizo to classic breakfast links, and each version hits the spot in its own way. If you’re looking for a breakfast recipe that’s as foolproof as it is delicious, this is it.
What I love most is how these roll-ups bring everyone to the table. They’re great for meal prep, totally customizable, and require almost no fancy equipment. Plus, if you’re like me and always have eggs, cheese, and some kind of sausage stashed in the fridge, you can whip these up on a whim. After testing this recipe more times than I can count (and eating a few too many along the way), I can confidently say this is the only sausage egg & cheese roll-up recipe you’ll ever need. So grab your five ingredients and let’s make breakfast the best part of your day!
Why You’ll Love This Recipe
When it comes to breakfast, I know the struggle—mornings can be wild, and you don’t always have time for a sit-down meal. That’s exactly why these sausage egg & cheese roll-ups are my go-to for busy weekdays and relaxed weekend brunches alike. Here’s why I think you’ll fall in love with them just like my family did:
- Quick & Easy: You seriously need only 20 minutes from start to finish. Perfect for those “I hit snooze too many times” mornings or when you need a crowd-pleaser for brunch.
- Simple Ingredients: Nothing fancy here—just eggs, sausage, cheese, and a ready-made dough. Everything else is probably already in your kitchen.
- Perfect for Any Occasion: These roll-ups work for meal prep, grab-and-go breakfasts, lazy weekend spreads, or even as a party snack. Honestly, I’ve even packed them in lunchboxes.
- Crowd-Pleaser: Every time I serve these, they disappear fast. Kids love them, adults sneak extras, and even picky eaters can’t resist that cheesy, savory filling.
- Unbelievably Delicious: Warm, cheesy, and full of savory flavor. The flaky roll is the perfect golden wrap for gooey cheese and spiced sausage. It’s comfort food, but portable.
But what really sets this recipe apart? I blend my eggs with a splash of milk for ultra-creamy scrambled eggs (a little trick I picked up after too many rubbery eggs). And wrapping everything in crescent dough makes it practically mess-free—no drippy sandwiches or burnt toast. The balance is just right: salty sausage, melty cheese, and soft, warm bread. Trust me, it’s so much more than just another breakfast wrap. It’s the kind of meal that makes you excited for breakfast, even when mornings feel impossible. And if you’ve got a crowd to feed or just want to treat yourself, this is a recipe you can count on every time.
Ingredients Needed
This sausage egg & cheese roll-ups recipe proves that breakfast magic can come from just five everyday ingredients. Here’s what you’ll need—and a few tips from my own kitchen adventures:
- Refrigerated Crescent Roll Dough (1 can, 8 oz / 226g): The secret to that flaky, golden crust. I usually grab Pillsbury, but any brand works. If you’re feeling fancy, homemade dough is great too!
- Large Eggs (4): These are the heart of the filling. Go for free-range or farm-fresh if you can—the yolks are richer and the flavor really pops.
- Breakfast Sausage (about 8 oz / 225g, cooked and crumbled): You can use classic pork sausage, chicken sausage, or even spicy chorizo for a kick. Links or ground sausage both work—just be sure to cook and drain off any extra grease.
- Shredded Cheese (1 cup / 100g): Cheddar is my favorite for that classic melt, but Monterey Jack, Colby, or mozzarella are also excellent. If you want a bolder flavor, try pepper jack.
- Milk (2 tablespoons / 30ml): Just a splash added to the eggs before scrambling makes them extra fluffy. Any kind of milk works—even dairy-free options in a pinch.
Optional add-ins and swaps:
- Veggies: Toss in a handful of chopped spinach, bell peppers, or mushrooms for extra nutrition (I’ve hidden more veggies than my kids realize this way!).
- Different Cheese: Parmesan or feta add a salty punch, or go dairy-free with vegan shreds.
- Herbs & Spices: Sprinkle with a little black pepper, chives, or a pinch of smoked paprika for more flavor depth.
- Gluten-Free: Use gluten-free crescent dough or even wrap in corn tortillas for a different texture.
Ingredient tips: If you’re using pre-cooked sausage links, just slice them thin. For a homemade feel, brown your sausage with a sprinkle of onion powder and garlic powder. And don’t skimp on the cheese—gooey pockets are the best part!
Equipment Needed
One of the best things about sausage egg & cheese roll-ups is you don’t need a fancy kitchen to pull them off. Here’s what I use every time:
- Nonstick Skillet or Frying Pan: For scrambling the eggs and browning sausage. A medium size (8-10 inch / 20-25cm) works great. I’ve used both cast iron and basic nonstick—either is fine, just keep the heat medium-low to avoid browning the eggs too fast.
- Wooden Spoon or Silicone Spatula: For stirring eggs (and scraping every last bit out!).
- Mixing Bowl: For whisking eggs and milk together. Any medium bowl works.
- Baking Sheet: Lined with parchment paper or a silicone mat for easy cleanup. A rimmed sheet helps prevent any rolling accidents.
- Measuring Cups & Spoons: For the milk and cheese (if you’re like me, you might eyeball it, but for best results, measure at least once!)
If you don’t have a silicone baking mat, parchment paper is your friend—no sticking, no fuss. And if you’re in a tiny kitchen, you can even use a toaster oven for a small batch. Pro tip: keep your nonstick pans in good shape by using silicone or wooden utensils and washing by hand (my old skillet lasted years with gentle care!).
Preparation Method
- Preheat your oven: Set to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cook the sausage: In a medium skillet over medium heat, add your sausage (8 oz / 225g). Cook, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes). Drain off extra fat and set aside. If using pre-cooked links, slice and warm them in the pan for 2-3 minutes.
- Scramble the eggs: In a mixing bowl, whisk together 4 large eggs and 2 tablespoons (30ml) of milk until well combined and slightly foamy. Pour into the skillet (you can use the same one as the sausage—less dishes!). Cook on medium-low heat, stirring gently with a silicone spatula, until just set and creamy (about 2-3 minutes). Don’t overcook—soft eggs make the best filling!
- Prep the dough: Unroll your crescent dough (1 can, 8 oz / 226g) onto a clean surface. Separate into 8 triangles. If the dough sticks, a little dusting of flour on your hands helps.
- Assemble the roll-ups: On each triangle, spoon a small scoop of scrambled eggs, a sprinkle of sausage, and a generous pinch of shredded cheese (about 2 tablespoons / 12g per roll-up). Don’t overfill—otherwise, they’ll burst as they bake!
- Roll them up: Starting at the wide end, gently roll each triangle toward the point, tucking in the filling as you go. Place seam side down on the prepared baking sheet. If anything escapes, just poke it back in—no worries!
- Bake: Slide the sheet into the oven and bake for 12-15 minutes, or until golden brown and puffed. Peek at 12 minutes—every oven is a bit different. The cheese should be bubbly, and the tops deep golden.
- Cool and serve: Let cool for 3-5 minutes before serving (the filling is hot!). Serve warm and enjoy the gooey, savory goodness.
Troubleshooting tips: If your roll-ups open while baking, gently pinch the seams closed before popping them in the oven. If you’re making a double batch, rotate your pans halfway through for even browning. And don’t stress if they look a little messy—trust me, they’ll taste amazing!
Personal tip: I always make a few “plain” ones for my picky eater—just cheese and egg. And if you’re really in a rush, scramble the eggs and sausage together in one skillet, then spoon straight onto the dough. Less cleanup, more breakfast!
Cooking Tips & Techniques
After making sausage egg & cheese roll-ups more times than I can count, I’ve picked up a few tricks (and made my fair share of mistakes along the way!). Here’s what I wish I’d known from the start:
- Don’t Overstuff: It’s tempting to pile on the filling, but too much sausage or cheese will make the dough burst open. Stick to about 2 tablespoons (12g) filling per roll-up.
- Eggs Matter: Take eggs off the heat while they’re still a little glossy—they’ll finish cooking inside the roll. Overcooked eggs turn rubbery, and that’s just sad.
- Seal the Edges: Pinch the seams of the dough closed to keep the gooey cheese inside where it belongs. A little water dabbed on your fingertips helps the dough stick.
- Even Baking: Space roll-ups apart on your baking sheet so they don’t touch—otherwise, they’ll steam instead of crisp. Rotate the pan halfway for a perfect golden finish.
One time, I got distracted and left my roll-ups in the oven for too long. They were extra crispy (not in a good way). Lesson learned: set a timer and check early. If you want an extra golden crust, brush the tops with a bit of melted butter before baking. And if you’re multitasking, prep everything the night before—just assemble, cover with plastic wrap, and bake in the morning. Breakfast, done!
Consistency is key—use the same amount of sausage and cheese in each roll for even results. And if your kitchen is busy (or you have little helpers), let everyone fill and roll their own. It’s a fun way to get kids involved, and they’re more likely to eat something they helped make!
Variations & Adaptations
One of the best things about sausage egg & cheese roll-ups is how easy they are to customize. Here are a few ideas to make them your own (or fit any diet):
- Vegetarian: Skip the sausage and add sautéed mushrooms, spinach, or bell peppers. I’ve made a veggie version with caramelized onions and cheddar—so good!
- Low-Carb/Keto: Use low-carb tortilla wraps instead of crescent dough, or make “egg roll-ups” by cooking thin omelets and wrapping the sausage and cheese inside. (It’s a little more work, but worth it!)
- Spicy Kick: Swap in hot Italian sausage or chorizo, and sprinkle with jalapeños or pepper jack cheese for extra heat.
- Gluten-Free: Grab gluten-free crescent roll dough, or use corn tortillas and bake as mini breakfast tacos.
- Dairy-Free: Substitute your favorite plant-based cheese and use a non-dairy milk for scrambling the eggs.
Personally, I love making a Southwest version with black beans, corn, and pepper jack. If you want to switch up the cooking method, try air frying at 350°F (177°C) for 8-10 minutes—super crispy and quick! And don’t be afraid to experiment with leftovers. Last week, I used smoked turkey sausage and sharp provolone, and it was a hit. The possibilities really are endless.
Serving & Storage Suggestions
Sausage egg & cheese roll-ups are best enjoyed fresh from the oven, but they’re also perfect for meal prep. Here’s how I serve and store them for maximum deliciousness:
- Serving Temperature: Serve warm for that perfect melty cheese and flaky crust. If you’re serving a brunch crowd, keep them on a warming tray or in a low oven (about 200°F / 93°C) until ready to eat.
- Presentation: Arrange on a platter with a sprinkle of chopped chives or parsley. For dipping, offer a side of salsa, ketchup, or hot sauce. My kids love these with a little honey mustard (don’t knock it till you try it!).
- Pairings: These go great with a fresh fruit salad, crispy hash browns, or a smoothie for a balanced breakfast. For brunch, add mimosas or a big pot of coffee.
- Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Separate layers with parchment to prevent sticking.
- Reheating: To reheat, pop in a 350°F (177°C) oven for 8-10 minutes, or microwave for 30 seconds (though the oven keeps them crispier). If frozen, thaw overnight in the fridge first for best texture.
- Flavor note: The flavors deepen after a day in the fridge—the sausage gets even more savory, and the cheese soaks into the bread. Great for make-ahead breakfasts!
Nutritional Information & Benefits
These sausage egg & cheese roll-ups pack a solid punch of protein and are surprisingly filling for such a simple breakfast. Here’s a rough estimate per roll-up (serving of 8):
- Calories: 210
- Protein: 9g
- Carbs: 13g
- Fat: 13g
Health highlights: Eggs provide choline and vitamin D, sausage adds protein (and flavor!), and cheese brings calcium. If you use chicken sausage and low-fat cheese, you can reduce fat and sodium. For gluten-free or low-carb diets, swap in appropriate dough or wraps. Allergy note: Contains eggs, dairy, and wheat—use dairy-free cheese or gluten-free dough as needed. Personally, these keep me full until lunch without any sugar crashes. They’re a practical way to sneak in some protein, especially for kids who usually skip breakfast!
Conclusion
If you’re looking for a breakfast that’s easy, satisfying, and guaranteed to disappear fast, these sausage egg & cheese roll-ups are your answer. They’re warm, cheesy, and packed with savory flavor—all wrapped up in a flaky, golden crust. I love how flexible this recipe is—perfect for meal prep, brunches, or even a quick dinner. And, honestly, it’s one of the few breakfasts my whole family agrees on without any fuss.
Don’t be afraid to make these your own—switch up the sausage, try new cheeses, or sneak in some veggies. I hope these roll-ups bring as much joy (and fewer morning meltdowns) to your kitchen as they have to mine. If you try this recipe, let me know in the comments how you customized it, or tag me on social media with your delicious creations. Happy rolling, and here’s to better breakfasts ahead!
FAQs About Sausage Egg & Cheese Roll-Ups
Can I make sausage egg & cheese roll-ups ahead of time?
Absolutely! Assemble the roll-ups the night before, cover, and refrigerate. In the morning, just bake as directed. You can also freeze them after baking—reheat in the oven for best results.
What kind of sausage works best?
You can use any breakfast sausage you like—pork, chicken, turkey, or even plant-based alternatives. Just make sure it’s cooked and crumbled before adding to the roll-ups.
Can I add vegetables to the filling?
Yes! Chopped spinach, bell peppers, mushrooms, or onions are great add-ins. Just sauté them first to remove extra moisture before rolling up.
How do I keep the roll-ups from opening while baking?
Pinch the seams of the dough tightly, and place the roll-ups seam-side down on the baking sheet. If any filling escapes, just tuck it back in before baking.
Are these roll-ups freezer-friendly?
Yep! Let them cool completely, then freeze in a single layer. Reheat in the oven at 350°F (177°C) for about 10 minutes—good as new!
Pin This Recipe!
Sausage Egg & Cheese Roll-Ups: Easy 5-Ingredient Breakfast Recipe
- Total Time: 20 minutes
- Yield: 8 roll-ups 1x
Description
These sausage egg & cheese roll-ups are a quick, satisfying breakfast made with just five everyday ingredients. Fluffy scrambled eggs, savory sausage, and melty cheese are wrapped in golden crescent dough for a portable, crowd-pleasing meal.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 large eggs
- 8 oz breakfast sausage, cooked and crumbled
- 1 cup shredded cheese (cheddar, Monterey Jack, Colby, or mozzarella)
- 2 tablespoons milk
- Optional: chopped spinach, bell peppers, mushrooms, black pepper, chives, smoked paprika
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium skillet over medium heat, cook the sausage (if not pre-cooked), breaking it up with a spatula, until browned and cooked through (about 5-7 minutes). Drain excess fat and set aside.
- In a mixing bowl, whisk together eggs and milk until well combined and slightly foamy. Pour into the skillet and cook on medium-low heat, stirring gently, until just set and creamy (about 2-3 minutes). Do not overcook.
- Unroll the crescent dough onto a clean surface and separate into 8 triangles.
- On each triangle, spoon a small scoop of scrambled eggs, a sprinkle of sausage, and about 2 tablespoons of shredded cheese. Do not overfill.
- Starting at the wide end, gently roll each triangle toward the point, tucking in the filling as you go. Place seam side down on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown and puffed. Check at 12 minutes; cheese should be bubbly and tops deep golden.
- Let cool for 3-5 minutes before serving. Serve warm and enjoy.
Notes
Do not overstuff the roll-ups to prevent bursting. Take eggs off the heat while still glossy for best texture. Pinch seams tightly and place seam-side down to keep filling inside. For extra golden crust, brush tops with melted butter before baking. Can be made ahead and reheated. Adapt with veggies, different cheeses, or gluten-free dough as desired.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 210
- Sugar: 2
- Sodium: 430
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 13
- Protein: 9
Keywords: sausage egg cheese roll-ups, breakfast roll-ups, easy breakfast, crescent roll breakfast, meal prep breakfast, kid-friendly breakfast, brunch, portable breakfast, 5-ingredient breakfast
