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Breakfast rolls stuffed with turkey sausage eggs and cheese are just the thing when you want a warm and filling start to your day without fuss. These rollups bake all at once and make mornings easier whether you are feeding kids or meal prepping for the week ahead.
The first time I made these breakfast rolls was for a family brunch and everyone loved pulling them apart hot out of the oven. My kids now ask for these instead of plain toast and eggs.
Ingredients
- Refrigerated crescent roll dough or pizza dough: Gives you a buttery flakey shell without any mixing or kneading. Look for dough that is fresh not close to expiration for best puff and flake
- Turkey sausage cooked links or patties: Keeps the filling savory and lighter than traditional pork. Select precooked options for a shortcut or use your favorite brand to make patties at home
- Large eggs scrambled: Provide the creamy base for the filling. Use free range or local eggs for vibrant color and flavor
- Milk: Adds extra fluffiness to the eggs. Whole milk works best but any kind is fine
- Salt and pepper to taste: Rounds out the flavor. Fresh cracked pepper adds a little gourmet finish
- Shredded cheddar cheese or your cheese of choice: Melts perfectly with every bite. For rich flavor select sharp cheddar or buy a block to shred yourself for best melt
- Butter for brushing (optional): Creates a beautiful golden top. Real butter works best and adds a touch of richness
- Chopped green onions or spinach (optional): Brightens up the filling and adds a nutritional boost. Fresh green onions are especially good if you like a subtle bite
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 F or 190 C and give it at least 15 minutes to come up to temperature. Line your baking sheet with parchment paper for easy cleanup or use a light coating of oil or butter to prevent sticking
- Scramble the Eggs:
- Crack your eggs into a mixing bowl and whisk with milk salt and pepper until silky. Heat a nonstick skillet over medium and scrape in the eggs. Gently stir continuously with a spatula until the eggs are just barely set and still soft. This prevents the filling from drying out while baking
- Prepare the Sausage:
- Follow the directions on your sausage package to heat and cook thoroughly then chop or crumble into bite sized pieces. A fine chop guarantees every bite has both sausage and egg. Use a paper towel to blot any excess grease
- Roll the Dough:
- Lay your crescent dough on a clean surface and gently pull apart into triangles or cut your pizza dough into roughly four inch wide rectangles. Work quickly so the dough stays cold. If it gets sticky a dusting of flour helps
- Fill and Roll Up:
- On each section add spoons of scrambled eggs sausage bits and a generous pinch of cheese. Add green onions or spinach if using. Start at the shorter end and gently roll up tucking in the sides as you go to keep the filling inside
- Bake Until Golden:
- Place each finished roll on your prepared baking sheet with seams tucked underneath. Brush lightly with melted butter for that bakery style finish. Slide the tray in the hot oven and bake for about twelve to fifteen minutes until the rolls puff and turn a lovely golden brown
- Cool and Serve:
- Let the rolls rest just a couple minutes so they firm up and are easy to handle. These are best warm and wonderful served plain or with a dip like salsa hot sauce or ketchup. Kids love them as is and adults can add extra toppings
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My favorite part about these rolls is the cheese layer especially when it gets crispy along the edge. One morning my daughter helped add spinach to half the batch and now it is our must have addition every time. The smell alone brings everyone to the kitchen before the rolls are done.
Storage Tips
Store any leftover rolls in an airtight container in the refrigerator up to three days. Reheat in a toaster oven or regular oven at 325 F until warmed through. A microwave works for a quick fix but the dough softens more that way. You can also freeze baked rolls up to one month. Just wrap well and reheat directly from frozen until piping hot.
Ingredient Substitutions
Swap turkey sausage for cooked pork sausage chicken sausage or diced ham. If you prefer vegetarian try sautéed mushrooms or crumbled tofu. Use mozzarella pepper jack or Monterey jack cheese instead of cheddar. Any sturdy leafy green works in place of spinach and a sprinkle of herbs like chives or parsley adds even more freshness.
Serving Suggestions
Serve these rolls alongside a fruit salad and fresh coffee for a balanced breakfast. They are also perfect tucked in a lunchbox with carrot sticks and a container of your favorite dip. For special brunches arrange them on a platter with fresh herbs or extra cheese scattered on top.
Breakfast Rolls in Tradition
While grab and go breakfasts feel modern stuffed breads have long been popular worldwide. Crescent roll dough makes it easy to recreate the flavor of classic breakfast pastries with a lighter texture. Growing up Sunday mornings often meant a plate of warm bread and eggs at the kitchen table making this recipe feel extra nostalgic.
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Making these breakfast rolls is always an invitation to play mix and match with whatever you have on hand. Try a batch and you will see how quickly homemade can become your favorite way to start the day
Frequently Asked Questions
- → What type of cheese works best for these breakfast rolls?
Cheddar is a classic choice, but mozzarella, Monterey Jack, or any favorite melting cheese work well too.
- → Can I use a different meat instead of turkey sausage?
Yes, substitute pork sausage, bacon, ham, or vegetarian alternatives based on preference or dietary needs.
- → Should the eggs be fully cooked before assembling?
Scramble the eggs until just set; they will finish cooking as the rolls bake, keeping them soft and tender.
- → Is it possible to prepare these rolls in advance?
Prepare and assemble the rolls ahead, then refrigerate. Bake fresh in the morning for convenience and best texture.
- → What can I serve with these savory rolls?
They pair well with salsa, hot sauce, or ketchup and make a complete breakfast with fruit or a side salad.