Start your day with these irresistible Sausage Egg and Cheese Breakfast Rolls, filled with savory breakfast sausage, soft scrambled eggs, and sharp cheddar cheese, all wrapped in flaky crescent roll dough and finished with a rich, homemade gravy. Every bite bursts with delicious flavor, making these rolls ideal for the most amazing breakfast. Whether you’re hosting a crowd or simply getting ahead on meal prep, these rolls are the perfect solution for a satisfying and easy-to-make breakfast. Make sure to check out our Ham and Cheese Breakfast Sliders for another breakfast idea for a crowd!

A baking dish filled with savory breakfast rolls.

Why You’ll Love These Breakfast Rolls

These rolls bring together all the best elements of a hearty breakfast—eggs, sausage, and cheese—wrapped in soft dough and baked until golden. The creamy gravy, made from sausage drippings, takes them to the next level! And if you’re a fan of comfort food breakfasts like biscuits and gravy, you’ll also love the flavor-packed twist in these rolls.

Tips for Success

To ensure your breakfast rolls turn out perfect every time, here are a few helpful tips:

  • Keep an eye on the dough seams. If you’re using crescent roll dough with seams, make sure they are well-sealed to prevent any filling from leaking out during baking.
  • Don’t skimp on the gravy. The sausage drippings give the gravy its rich flavor, so be sure to reserve those after cooking the sausage.
  • Scramble the eggs lightly. You want them just set, as they’ll cook more in the oven, keeping them soft and tender inside the rolls.

Variations and Substitutions

  • Different meats: Swap out sausage for crumbled bacon, diced ham, or turkey sausage for a different flavor profile.
  • Cheese options: While sharp cheddar is delicious, you can try pepper jack for a spicy kick or use a blend of cheeses for extra richness.
  • Add veggies: Mix in sautéed bell peppers, onions, or spinach for a nutritious boost.
  • Alternate toppings: If gravy isn’t your thing, top with hollandaise sauce, or even a bit of salsa or avocado for a fresh twist.
A plate with a serving of breakfast rolls on top. A glass of orange juice rests in the background.

Make Ahead Tips

Busy mornings are no match for these rolls! You can assemble them the night before and bake them fresh in the morning. Here’s how:

  1. Cook the sausage and scramble the eggs ahead of time.
  2. Shred the cheese and roll everything up in the dough.
  3. Cover the rolls and refrigerate them overnight. The next morning, simply pop them in the oven and heat the gravy on the stove.

Storing and Reheating Breakfast Rolls

Leftover breakfast rolls are just as tasty! Once the rolls cool, wrap each individually in plastic wrap and store them in an airtight container in the fridge for 3-4 days. To reheat, microwave each roll for 30-60 seconds, or place them in the oven at 350°F for 10 minutes until warmed through. Don’t forget to reheat the gravy, too, for a drizzle of creamy goodness!

These breakfast rolls are everything you need for a satisfying and easy breakfast that feels special but comes together in no time. Perfect for a weekend brunch or a quick weekday breakfast!

A plate with a serving of breakfast rolls on top. A glass of orange juice rests in the background.

Sausage Egg and Cheese Breakfast Rolls

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Kickstart your morning with these homemade Breakfast Rolls, packed with sausage, eggs, and cheese in flaky crescent roll bread!

Ingredients

  • 1 pound ground breakfast sausage
  • 2 tubes (8-count each) crescent rolls
  • 6 Large eggs, scrambled
  • 2 cups mild cheddar cheese, shredded
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Parsley, chopped for garnish

Instructions

  • Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium skillet over medium heat, cook the sausage, breaking it up as it browns, until fully cooked, about 8-10 minutes. Remove the skillet from heat.
  • On a clean work surface, lay out one sheet of crescent roll dough. Place the second sheet on top of the first. Roll the dough out to a 13×13-inch square, ensuring all seams are sealed and smooth. (If using seamless dough sheets, no need to seal seams.)
  • Using a slotted spoon, transfer the cooked sausage from the skillet to the prepared dough, reserving the sausage drippings in the skillet for the gravy.
  • Top the sausage with scrambled eggs, then sprinkle shredded cheddar cheese evenly over the eggs.
  • Starting from the long edge of the dough, carefully roll it into a log. Slice the log into 8 equal pieces.
  • Place the rolls into the prepared baking dish and bake for 30-35 minutes, or until the tops are golden brown and the rolls are cooked through.
  • While the rolls are baking, prepare the gravy. In the same skillet with the sausage drippings, add the butter and melt it over medium heat.
  • Once melted, whisk in the flour and cook for 2-3 minutes, whisking frequently, until the mixture is golden brown.
  • Slowly pour in the milk while continuing to whisk. Add the salt, pepper, and garlic powder. Cook the gravy, whisking often, until it thickens and is hot, about 5-7 minutes.
  • Once the breakfast rolls are baked, pour the gravy over the top.
  • Garnish with chopped parsley and serve warm.

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