Description
These Sausage and Egg Breakfast Rolls are the ultimate grab-and-go morning option. Soft, golden dough wrapped around creamy scrambled eggs and savory sausage makes for a satisfying and portable breakfast. They are great fresh out of the oven or reheated during the week.
Ingredients
- 1 package soft yeast roll dough or 1 can crescent dough
- 6 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 6 fully cooked sausage links or patties
- 2 tablespoons butter, melted
- Optional: shredded cheese, chopped parsley or chives
Instructions
- Thaw or prepare the dough according to package instructions. If using crescent dough, separate into rectangles.
- Cook sausage links or patties in a skillet until heated and browned. Let cool slightly.
- In a bowl, whisk eggs with milk, salt, and pepper.
- Scramble eggs in a nonstick pan until just set but still soft. Remove from heat.
- Roll out dough pieces into rectangles. Add scrambled eggs and a sausage link or crumbled patty to each.
- Optional: Sprinkle a bit of shredded cheese over the filling.
- Roll the dough around the filling, seal the edges, and place seam-side down on a lined baking tray.
- Brush tops with melted butter.
- Bake at 375°F (190°C) for 15–20 minutes or until golden brown.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes