Soft and Savory Breakfast Rolls Recipe
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.
- 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.
Notes
- Use a rolling pin gently to avoid tearing the dough when flattening.
- Scramble eggs until just set to keep them moist inside the rolls.
- Make sure to drain the sausage well to prevent greasy rolls.
- You can reheat leftover rolls in the oven for best texture.
- Optional garnish of parsley or green onions adds fresh color and flavor.
Keywords: breakfast rolls, sausage breakfast, cheddar cheese rolls, savory breakfast, crescent dough recipe, cheesy breakfast, brunch recipe
