Sausage Egg Breakfast Roll-Ups are a super tasty and easy morning treat that combines the rich flavors of sausage and eggs in one neat, handheld package. Soft eggs, savory sausage, and a cozy roll-up make for a perfect mix of protein and comfort first thing in the day.
I love making these roll-ups when I need a quick breakfast that feels special but doesn’t take forever. Wrapping everything up means you can grab them on the go or enjoy them at the table without any mess. Plus, you can add cheese, herbs, or a little salsa to switch things up and keep it interesting.
My favorite way to serve them is with a side of fresh fruit or some crispy hash browns. There’s something about this combo that feels like a warm morning hug. Whenever I bring these to a brunch or pack them for a road trip, they’re always a big hit and gone in no time!
Key Ingredients & Substitutions
Eggs: Eggs are the base here, giving creaminess and protein. I like adding a splash of milk to keep them soft and fluffy. If you’re dairy-free, try oat or almond milk for a gentle touch.
Breakfast Sausage: The sausage adds that tasty, salty punch. You can swap regular sausage for turkey or plant-based sausage if you want a lighter or vegetarian option. Just cook it fully before using.
Puff Pastry or Crescent Roll Dough: Puff pastry gives a flaky, buttery crust, while crescent roll dough is softer and richer. Both work great, but puff pastry feels a bit lighter to me.
Butter or Oil: Used to gently cook the eggs. Butter gives extra flavor, but oil is a good neutral choice if you want less richness.
How Do You Make Soft, Tender Eggs for the Filling?
Cooking the eggs for this recipe is all about gentle heat to keep them creamy, not rubbery. Here’s how I do it:
- Whisk eggs with milk, salt, and pepper before cooking to make a smooth mix.
- Heat butter or oil on low-medium heat—don’t rush this step.
- Pour in the egg mixture and let it sit briefly, then stir gently and slowly.
- Take the pan off the heat while the eggs are still a little runny—they’ll finish cooking in the residual heat.
This way, the eggs stay tender and soft, adding a cozy texture inside your roll-ups.
Equipment You’ll Need
- Baking sheet – I line mine with parchment paper to keep things tidy and make cleanup easy.
- Mixing bowls – perfect for whisking eggs and mixing ingredients smoothly.
- Skillet – a non-stick skillet works best for cooking the sausage and eggs without sticking.
- Whisk – I like using a whisk to blend eggs with milk and seasonings evenly.
- Knife and cutting board – to cut the dough into rectangles and chop herbs for garnish.
- Basting brush (optional) – for brushing the tops of the roll-ups with beaten egg before baking for extra golden color.
Flavor Variations & Add-Ins
- Cheese: Add shredded cheddar, cheese blend, or pepper jack inside the roll-ups for extra gooey goodness.
- Veggies: Mix in sautéed spinach, bell peppers, or mushrooms; they add flavor and nutrition.
- Spices & Herbs: Sprinkle paprika, garlic powder, or chopped herbs like basil or thyme into the eggs or sausage mixture for a flavor boost.
- Meat Options: Use cooked bacon, ham, or turkey sausage instead of regular sausage to suit your taste or dietary needs.
Sausage Egg Breakfast Roll-Ups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 8 ounces breakfast sausage (links or bulk, removed from casings)
- 1 sheet refrigerated puff pastry or crescent roll dough
- 1 tablespoon butter or oil, for cooking
- Optional garnish: chopped fresh parsley or chives
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. You’ll spend time cooking the sausage and eggs, assembling the roll-ups, then baking until golden and puffed. Total time: approximately 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep things clean and prevent sticking.
2. Cook the Sausage:
Heat a skillet over medium heat. Add the sausage, breaking it up with a spatula. Cook until browned and cooked through. Remove from the pan and drain on paper towels to remove excess fat.
3. Cook the Eggs:
In the same skillet, add butter or oil over medium-low heat. Whisk together the eggs, milk, salt, and pepper, then pour into the pan. Cook gently, stirring occasionally, until the eggs are softly set but still moist. Remove from heat.
4. Prepare and Fill the Dough:
Roll out the puff pastry or crescent roll dough on a clean surface. Cut into rectangles about 4×6 inches. Evenly distribute the cooked eggs and sausage in the center of each rectangle.
5. Form the Roll-Ups:
Carefully fold the dough over the fillings to make a roll-up. Seal the edges by pinching or pressing with a fork to keep everything inside. Place the roll-ups seam-side down on your lined baking sheet.
6. Bake and Serve:
Optionally, brush the tops with a bit of beaten egg for a shiny, golden finish. Bake in your preheated oven for 15-18 minutes, until puffed and golden brown. Let cool slightly before serving. Garnish with chopped parsley or chives if you like, and enjoy your warm, delicious breakfast roll-ups!
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water to ensure even cooking.
Can I Make These Roll-Ups Ahead of Time?
Absolutely! Assemble the roll-ups and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Roll-Ups?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Can I Add Cheese or Vegetables to the Filling?
Yes, you can easily add shredded cheese or sautéed veggies like spinach or bell peppers to the filling for extra flavor and nutrition. Just make sure any added veggies are cooked and not too watery to avoid soggy dough.