Delicious Sausage Egg Breakfast Rolls are exactly what mornings need when you’re tired of boring toast or running late. I used to just grab some cereal (half-awake, regretting it by 10am). Then I found myself craving something both easy and actually satisfying. So, if you’ve ever wished for a breakfast that’s quick, delicious, and keeps you full until lunch, you’re about to meet your new favorite morning routine with these rolls. Trust me, they’re a total game changer.
Why This Recipe Works
First off, these rolls are stupidly simple. There’s no fancy equipment. You can grab things from your fridge and start—no need for hours of prep. The magic happens because the combo of fluffy eggs, savory sausage, and gooey cheese all tucked in a soft roll pretty much covers all the breakfast bases. Plus, you can make a bunch at once. I mean, the smell in my house when they’re baking practically drags everybody out of bed. And you can switch up the ingredients however you want (more on that later), making it perfect for picky eaters or leftovers. When I say these taste like something from a five-star restaurant, I’m honestly not even exaggerating. They’re that good.
“I made these breakfast rolls for my kids, and they actually asked for seconds before school. That never happens! Total win.” – Jan T.
How to Make Breakfast Rolls
Let’s break it down: You’re looking at scrambled eggs, cooked sausage, a handful of cheese, and some dough. For the dough, I’ve used store-bought pizza dough and, yep, even crescent roll dough in a pinch (honestly, whatever’s lurking in that tube in the fridge will work). Lay the dough out flat on a floured surface, spread your scrambled egg, scatter on the sausage (I usually go for spicy, but use your fave), and then sprinkle a generous helping of cheese.
Next, roll the whole thing up gently (like rolling a sleeping bag after camping, but way easier). Slice it into 2-inch pinwheels and throw them on a baking tray. In the oven at about 375°F, 20-ish minutes should get them golden brown and bubbly. Some days, I brush melted butter on top with a sprinkle of garlic powder because, well, flavor. Don’t let them cool too long—they’re best when melty and warm. 
Variations
So here’s where things get real fun. Sometimes, I swap out sausage for chopped ham or bacon. I’ve even tossed in chopped bell peppers and onions for extra pop. When I’m feeling wholesome, I mix in spinach or kale (the kids never suspect). Use cheddar, pepper jack, or even a spicy Mexican blend if you like a little kick. One wild morning, I added salsa right inside—I wouldn’t say it’s “traditional,” but… wow. Vegetarian? Skip the meat and go all in on veggies and cheese. You could even make these sweet with cream cheese, a sprinkle of cinnamon, and brown sugar—trust me, the sky’s the limit.
Tips for Storing Breakfast Rolls
Let’s talk leftovers, because I always make too many on purpose. First, cool the breakfast rolls down, then stick them in an airtight container. In the fridge, they’re fine for about three days. Want to go the extra mile? Pop them in the freezer and they’ll last a month—just wrap them in plastic and then foil for extra freshness. Reheating is insanely easy; a quick trip in the microwave and they’re good as new. Sometimes I use the oven to crisp them up again, especially if I want that fresh-baked texture instead of microwave squish. Just be careful not to zap them for too long so the eggs stay nice and soft.
What Else Can I Use In My Breakfast Rolls?
Let’s say you’re out of sausage (been there) or eggs. Don’t sweat it:
- Leftover roasted chicken works just fine.
- Swap eggs for scrambled tofu for a vegan spin.
- Try a little cream cheese or pesto for extra zip.
- Toss in hot sauce or jalapenos if you can handle the spice.
Everything is fair game. Get creative! Breakfast shouldn’t be boring, seriously.
Common Questions
Do I have to cook the sausage first?
Yeah. You want sausage browned and cooked before rolling it up, or things will get messy. Plus, tastes better.
Can I make breakfast rolls ahead of time?
Absolutely. Prep them the night before, cover tightly, and bake in the morning.
Can I freeze these Sausage Egg Breakfast Rolls?
Yup. Just wrap tightly and freeze. Reheat straight from frozen, no problem.
Are these good for kids’ lunches?
Totally. They’re great cold or reheated, and pack easily.
What’s the best dough to use?
Honestly, whatever’s handy—pizza or crescent dough works great.
Ready to Start Your Morning Right?
Honestly, you’re missing out if you haven’t tried Sausage Egg Breakfast Rolls at least once. They’re so easy and flexible, it’s almost embarrassing how impressed people get. Just mix up whatever fillings you love and go wild. If you want more inspiration, try out Breakfast Rolls • Dance Around the Kitchen or check these cheesy favorites at Sausage and Cheese Breakfast Rolls – Baked By An Introvert. No more boring breakfasts. Get in there and roll up something delicious!
Sausage Egg Breakfast Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Lay the pizza dough out flat on a floured surface.
- Spread the scrambled eggs evenly over the dough.
- Scatter the cooked sausage on top of the eggs.
- Sprinkle the shredded cheese over the sausage.
- Roll the dough gently to encase the filling, then slice into 2-inch pinwheels.
- Arrange the pinwheels on a baking tray.
- Brush melted butter on top of the rolls and sprinkle with garlic powder.
- Bake in the preheated oven for about 20 minutes, or until golden brown and bubbly.
- Serve warm for the best flavor and texture.
