Sausage Egg and Cheese Breakfast Crescent Rolls
These sausage egg and cheese breakfast crescent rolls are warm, buttery, and packed with protein for an easy grab and go morning meal. Made with fluffy scrambled eggs, savory sausage, and melty cheese wrapped in golden crescent dough, they are perfect for busy weekdays, meal prep, or weekend brunch.
Ingredients
Filling
- 6 large eggs
- 8 links fully cooked breakfast sausage
- 4 slices American cheese cut in half
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Dough
- 1 can refrigerated crescent roll dough 8 count
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk the eggs with salt and black pepper. Pour into a skillet over medium heat and cook, stirring gently, until just set but still slightly soft. Remove from heat.
- Unroll the crescent dough and separate into 8 triangles. Arrange them on the prepared baking sheet.
- Place half a slice of cheese on each triangle. Add a spoonful of scrambled eggs on top of the cheese, then place one sausage link over the eggs.
- Starting from the wide end, roll each triangle toward the tip, gently tucking the sides to keep the filling enclosed. Place seam side down on the baking sheet.
- Bake for 15 to 16 minutes, or until golden brown and fully cooked through. Allow to rest for a few minutes before serving.
Notes
Do not overcook the eggs before baking, as they will continue cooking in the oven. Avoid overfilling to prevent leaks. Let the rolls cool completely before storing to reduce moisture buildup. Store in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 months. Reheat in the microwave or air fryer for best results.