Introduction

These soft and savory breakfast rolls combine flavorful sausage, fluffy scrambled eggs, and melted cheddar cheese all wrapped in tender crescent dough. Topped with a creamy cheese sauce, they make a perfect hearty start to your day or a tasty brunch option that everyone will love.

A metal baking tray filled with sixteen golden brown rolls arranged in four rows. Each roll has a visible swirl pattern with a light brown outer dough layer and a darker filling speckled with small bits of green herbs and yellow cheese. The rolls have a shiny, slightly glazed surface indicating a light egg wash or butter coating. They look soft and fluffy with a slightly crisp outside. The tray rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground breakfast sausage, cooked and drained
10 large eggs, scrambled
2 cups shredded cheddar cheese
1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups shredded cheddar cheese (for the cheese sauce)
Salt and pepper, to taste
Optional garnish: chopped parsley or green onions

Instructions

Step 1: In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it up as it cooks. Drain excess grease and set aside. In a separate pan, scramble the eggs until just set, seasoning lightly with salt and pepper. Avoid overcooking as they will bake further.
Step 2: Unroll the crescent dough sheet on a lightly floured surface. If using crescent rolls, press the seams together to form a single sheet. Gently flatten the dough evenly with a rolling pin.
Step 3: Spread the scrambled eggs evenly over the dough, then layer with cooked sausage and sprinkle shredded cheddar cheese on top.
Step 4: Carefully roll the dough into a log starting from the long side. Using a sharp knife, slice the log into 1-inch rounds.
Step 5: Place the rolls cut side up in a greased baking dish or parchment-lined sheet pan, leaving space between them for rising.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until golden brown and cooked through.
Step 7: While baking, prepare the cheese sauce: melt butter in a saucepan, whisk in flour and cook for about one minute. Gradually add milk, whisking continuously until thickened. Stir in cheddar cheese until smooth, then season with salt and pepper.
Step 8: When rolls are done, spoon warm cheese sauce over the top, garnish with chopped parsley or green onions, and serve immediately.

Tips & Variations

Use spicy breakfast sausage for an extra kick.
Substitute cheddar with pepper jack or mozzarella for a different flavor.
Add sautéed onions or bell peppers to the filling for more texture and taste.
If you prefer a lighter version, use turkey sausage and reduced-fat cheese.

Storage

Store any leftover breakfast rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. The cheese sauce can be kept separately and reheated gently on the stove or in the microwave before serving.

How to Serve

The image shows a baking tray filled with eleven golden-brown spiral rolls arranged close together, each with three visible layers: a light, fluffy dough outer layer in pale beige, a middle layer filled with melted yellow-orange cheese and scrambled light yellow eggs, and a meat filling with small brown chunks mixed with bits of red and green seasoning. The rolls are topped with small green parsley pieces, adding a fresh contrast. The tray is on a white marbled surface, and a pair of white chopsticks with wooden handles rests beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rolls ahead of time?

Yes, you can assemble the rolls the night before. Keep them covered in the refrigerator and bake them fresh in the morning, adding a few extra minutes to the baking time if chilled.

Can I freeze the breakfast rolls?

Yes, freeze the unbaked rolls after slicing and placing them in the pan. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before baking as directed.

Soft and Savory Breakfast Rolls Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

These Soft and Savory Breakfast Rolls combine fluffy scrambled eggs, flavorful cooked sausage, and melted cheddar cheese all wrapped in tender crescent roll dough. Paired with a rich, creamy homemade cheese sauce, they make a perfect hearty breakfast or brunch treat that’s easy to prepare and delicious when served fresh from the oven.

Author: Kai
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the Filling:

1 pound ground breakfast sausage, cooked and drained
10 large eggs, scrambled
2 cups shredded cheddar cheese

For the Dough:

1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)

For the Cheese Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste

Optional Garnish:

Chopped parsley or green onions

Instructions

Cook the Sausage: In a large skillet over medium heat, cook 1 pound of ground breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain excess grease and set the sausage aside.
Scramble the Eggs: In a separate pan, scramble 10 large eggs until just set, making sure they remain moist as they’ll finish cooking in the oven. Lightly season with salt and pepper.
Prepare the Dough: On a lightly floured surface, unroll the refrigerated crescent roll dough sheet. If you are using crescent rolls, press the seams together to form one large sheet. Gently flatten the dough evenly with a rolling pin.
Assemble the Filling: Spread the scrambled eggs evenly over the dough, then layer the cooked sausage over the eggs. Sprinkle 2 cups of shredded cheddar cheese evenly on top.
Roll and Slice: Carefully roll the dough into a log starting from the long edge. Using a sharp knife, slice the log into 1-inch thick rounds.
Prepare for Baking: Place the rolls cut side up on a greased baking dish or a parchment-lined sheet pan, leaving space between each to allow for rising and spreading.
Bake the Rolls: Preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes until golden brown and cooked through.
Make the Cheese Sauce: While the rolls bake, melt 2 tablespoons of butter in a small saucepan. Whisk in 2 tablespoons of all-purpose flour and cook for about one minute. Gradually whisk in 1 cup of milk and cook until thickened. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Serve: When the rolls are done, spoon the warm cheese sauce over the top. Garnish with chopped parsley or green onions if desired. Serve immediately for the best flavor.