I made these sausage and egg roll ups on a busy Saturday morning when the kids wanted something warm and handheld — and I wanted to keep the sink empty. The first thing that hits you is the smell: warm butter, toasty crescent dough, and the savory perfume of cooked sausage mixed with eggs. They come together fast, use pantry staples, and feel like a treat even on a rushed morning. The crisp, golden outside gives way to a soft, cheesy interior with a little snap from the sausage link. They’re the kind of recipe I keep in my rotation for weekends, school mornings, and whenever I need a crowd-pleasing grab-and-go item.
These roll ups are versatile — breakfast, brunch, or a late-night snack. You can bake them for hands-off convenience or pan-fry for extra crispness. I’ll walk you through the little mistakes I made the first few times (soggy eggs, under-seasoned filling), how I fixed them, and how you can adapt them to be lower-carb or gluten-free. If you like food that’s quick, comforting, and slightly nostalgic, these hit the spot.
Ingredients: What You Need for This Recipe
- Butter – for cooking the eggs and adding a little richness to the filling; you can swap for oil if preferred.
- Eggs – the base of the filling; scrambled soft so they don’t dry out when baked.
- Crescent dough – the easy, flaky wrapper that crisps up in the oven; use store-bought dough or a gluten-free alternative if needed.
- Cheddar cheese – melts into the eggs and helps everything stick together; try pepper jack or Swiss for a flavor twist.
- Cooked breakfast sausage links – the salty, savory centerpiece; turkey sausage or plant-based links work too.
- Salt & pepper – small additions have a big effect on the eggs’ flavor.
- Optional extras – chopped bell pepper, spinach, hot sauce, or herbs to brighten the filling.
If you love these roll-ups, you might also enjoy our sausage, egg, and cheese breakfast roll-ups for an easy morning meal.
Step-by-Step Instructions: How to Make Sausage and Egg Roll Ups
Below is the method I use and have refined after a few kitchen tests. Timings assume a well-heated 375°F oven and ingredients at room temperature where noted.
- Prep and preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. This step cuts down on cleanup and prevents the bottoms from sticking or browning unevenly.
- Cook the sausage (if not pre-cooked): If you’re starting with raw links, brown them in a skillet over medium heat until cooked through and no pink remains — about 8–10 minutes depending on size. Drain on paper towels. I often cook the sausage ahead and keep extras in the fridge for quick breakfasts.
- Scramble the eggs: Melt about a tablespoon of butter in a medium skillet over medium-low heat. Pour in whisked eggs (I use 4 large eggs for the batch shown). Season lightly with salt and pepper. Stir gently and cook until the eggs are softly scrambled — slightly underdone is better because they’ll continue to firm up in the oven. In my kitchen the eggs go from glossy to set in a minute or two; take them off the heat when they’re still a little glossy so they don’t dry out later.
- Assemble on the dough: Unroll the crescent dough and separate into triangles on the prepared pan. On the wide end of each triangle place a half slice of cheddar (the original recipe uses four slices cut in half), a scoop of scrambled eggs (divide evenly), and one cooked sausage link. The cheese under the eggs helps prevent the dough from getting soggy and acts like glue when it melts.
- Roll and seal: Roll each triangle over the filling, tucking the edges as you go so the seam ends up on the bottom. Press the ends closed. If you’re worried about leaks, crimp the dough slightly or pinch the seam with a fork. I’ve learned not to overfill — the dough needs to wrap cleanly or you’ll get breakage and filling loss during baking.
- Bake: Bake in the preheated oven for 15 minutes, or until the dough is golden brown and puffed. Watch the last few minutes; ovens vary. If the tops brown too quickly, tent loosely with foil. The original testing shows about 15 minutes gives a nicely bronzed crust while keeping the interior tender.
- Rest and serve: Let the roll ups rest for a minute or two before serving so the filling firms up slightly. They’re easier to eat and far less likely to spill when you let them set for a short moment.
Notes on the important quantities: this recipe uses about 1 tablespoon butter, 4 large eggs (whisked), one (8-ounce) package crescent dough (8 triangles), 4 slices cheddar cheese cut in half, and 8 cooked breakfast sausage links, yielding 8 roll ups. Total time is roughly 25 minutes (10 min prep, 15 min cook).
Nutritional Information: Health Benefits and Variations
These roll ups are built around protein and fat, making them satisfying and filling — a helpful meal when you need sustained energy through a busy morning. Eggs provide high-quality protein and B vitamins, cheddar adds calcium and more protein, and sausage contributes flavor and additional protein (though it can be higher in saturated fat and sodium).
To make them lighter, swap pork sausage for turkey sausage, use reduced-fat cheese, or choose whole-wheat or smaller dough portions. For a low-carb version, use zucchini ribbons or low-carb tortillas in place of the crescent dough (adjust baking/pan time accordingly).
You can also try our Cajun chicken and andouille sausage gumbo for a delicious and hearty option.
Estimated nutritional breakdown per serving (8 servings total):
- Calories – approximately 300–320 kcal per roll up (this is an estimate based on typical ingredient values).
- Protein – roughly 14–16 g per serving, largely from eggs and sausage.
- Total fat – around 22–25 g per serving depending on sausage and cheese choices.
- Carbohydrates – approximately 10–12 g per serving (mostly from the crescent dough).
These numbers are approximate and will shift if you change sausage type, cheese, or dough. If you choose turkey sausage and reduced-fat cheese, you’ll noticeably lower total fat and calories.
Creative Serving Suggestions: Dips and Sides
Serve warm with dipping sauces to add brightness and contrast: salsa, guacamole, or a dollop of sour cream are classic choices. A swipe of hot sauce wakes up the filling, and a side of fresh fruit cuts through the richness.
- Salsa – adds acidity and texture.
- Guacamole – creamy, cooling, and satisfying.
- Sour cream or Greek yogurt – adds tang and balances fat.
- Fresh fruit salad – strawberries, orange segments, and kiwi for a bright counterpoint.
- Simple green salad – arugula with lemon vinaigrette keeps things light.
Pair your roll ups with our cheesy garlic bread sloppy joes for a delightful meal combo.
Cooking Tips: Perfecting Your Roll Ups
- Don’t overcook the eggs. Soft-scrambled eggs stay moist after baking. If you cook them until firm, the final texture can be dry. Take the skillet off the heat when they’re still slightly glossy.
- Prevent sogginess. Place cheese on the dough first, then eggs — the cheese creates a barrier so the dough doesn’t absorb moisture from the eggs.
- Seal seams well. Roll tightly and place seam-side down on the pan; this saves you from leaks. If you see gaps, pinch the dough or use a fork to crimp.
- Adjust browning. If the tops brown too quickly, tent with foil for the last 5 minutes. If you want extra color, brush lightly with melted butter before baking.
- Baking vs. frying. Baking is cleaner and gives an even golden color; pan-frying in a little butter adds crunch but requires more hands-on attention and flipping.
For other exciting stuffed recipes, check out our spinach and mushroom quesadillas which are great for skill enhancement in rolling techniques.
FAQs: Common Questions about Sausage and Egg Roll Ups
- How can I store leftover sausage and egg roll ups?Leftover sausage and egg roll ups can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on a low setting or warm in the oven until heated through.
- Can sausage and egg roll ups be frozen?Yes! You can freeze the roll ups before or after baking. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months. Reheat directly from the freezer in the oven.
- What are some filling variations for sausage and egg roll ups?You can get creative with the fillings! Try adding vegetables like bell peppers or spinach, alternative meats like turkey sausage, or different cheeses such as pepper jack or feta for added flavor.
- Can I use low-carb or gluten-free wraps instead of crescent dough?Absolutely! You can use low-carb tortillas, zucchini slices, or gluten-free wraps to make these roll ups. Just be sure to adjust cooking times as necessary.
- What dips or sides pair well with sausage and egg roll ups?These roll ups pair wonderfully with salsa, guacamole, or sour cream. For sides, consider a fresh fruit salad or a light green salad to balance the meal.
Conclusion: Final Thoughts and Serving Ideas
These sausage and egg roll ups are my go-to when mornings are busy but I still want something warming and satisfying on the table. They’re forgiving, adaptable, and actually improve with small tweaks — slightly different sausage, a spicier cheese, or a brush of butter on top. Expect a golden, flaky exterior, a warm, creamy inside, and that hit of savory sausage in every bite.
Make a double batch when you have the time: they store well in the fridge and freeze beautifully. Serve them with a bright salsa or fruit salad, and you’ve got a complete meal that feels special but takes almost no effort. Try one of the variations mentioned earlier and leave a comment about what you swapped — I love hearing which combinations work for other busy kitchens.
Sausage and Egg Roll Ups
Ingredients
Method
- Preheat oven to 375. Line a baking sheet with parchment paper or grease it.
- In a medium skillet, melt the butter over medium heat. Add the eggs and cook until softly scrambled. Add salt and pepper to taste. Set aside.
- Unroll crescent dough and place on prepared pan. Place one slice of cheese on the wide part of each triangle of dough. Divide scrambled eggs evenly on top of the cheese slices. Add one sausage link on top. Roll up crescent dough and place seam side down.
- Bake for 15 minutes or until dough is slightly golden brown.