Description
Warm, buttery rolls filled with scrambled eggs, savory sausage, and melty cheddar, perfect for breakfast or brunch.
Ingredients
Scale
- 1 package refrigerated crescent roll dough (usually 8 crescents)
- 1 cup cooked and crumbled breakfast sausage (about 6–8 ounces cooked)
- 1 cup shredded cheese (cheddar or your choice; about 4 ounces / 113 g)
- 4 large eggs
- Salt and black pepper to taste
- Chopped green onions, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a skillet over medium heat, scramble the 4 eggs until set but still moist. Season lightly with salt and pepper. Remove from the pan and set aside.
- If your sausage isn’t already cooked, cook and crumble it in the skillet until browned and cooked through; drain excess fat if needed.
- Unroll the crescent roll dough and separate it into 8 triangles on a clean surface.
- In each triangle, add a spoonful of scrambled eggs, about 1–2 tablespoons of cooked sausage, and a sprinkling of shredded cheese.
- Roll up each triangle starting from the wider end toward the point, tucking the ends under slightly to seal.
- Place the rolls on the prepared baking sheet, spaced about 1 inch apart. Bake for 12–15 minutes or until golden brown and puffed.
- Remove from oven, garnish with chopped green onions if desired, and serve warm.
Notes
These rolls can be assembled ahead of time and refrigerated before baking. Feel free to swap in different proteins or cheeses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 1g
- Sodium: 600mg
- Fat: 21.8g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12.8g
- Fiber: 1g
- Protein: 13.5g
- Cholesterol: 240mg