Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! – mommyplates
I remember the first chilly October morning I made these — the kitchen smelled like warm spices, maple, and a little cinnamon from a mug of cider cooling beside the pan. Wrapped in a soft blanket with a steaming plate nearby, my family dug into Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! – mommyplates and declared them “the perfect fall breakfast.” They’re cozy, fast, and just the kind of seasonal treat home bakers adore. If you love comforting mornings, this reader-favorite recipe will become a go-to neighborhood classic, and you can even tweak the flavors with a bit of homemade breakfast sausage seasoning for extra warmth.
Why this recipe is a favorite
Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! – mommyplates combine simple pantry staples into handheld pockets of comfort. They’re ideal for busy school days, lazy weekend brunches, or bringing to a potluck. Make them ahead, freeze them, or dress them up seasonally — the recipe is forgiving and friendly for beginner bakers.
Ingredients
- 8 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 pound mild breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 tube (about 8 oz) refrigerated crescent roll dough or puff pastry
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 tablespoon melted butter for brushing
Note: For a brighter flavor, pair the sausage with herbs or try the recipe alongside some easy sausage recipe ideas for dinner inspiration.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the pastry and separate into rectangles (if using crescent dough, press seams together).
- Cook the sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into small pieces. Drain any excess fat.
- Make the scrambled eggs: In a bowl, whisk eggs, milk, salt, pepper, and smoked paprika. Pour into a nonstick pan over medium-low heat and gently scramble until just set; remove from heat.
- Assemble roll-ups: Place a spoonful of scrambled eggs and sausage near one short edge of each dough rectangle. Sprinkle with cheese and a light drizzle of maple syrup if you like a touch of sweetness. Fold the dough over and roll up, sealing the edges by pinching.
- Brush and bake: Place seam-side down on the prepared baking sheet. Brush the tops with melted butter. Bake 12–15 minutes, until golden brown and the dough is cooked through.
- Serve warm: Let cool for a few minutes before serving so the filling sets slightly. Enjoy with ketchup, hot sauce, or a simple yogurt dip.
For extra ideas on quick techniques while you cook, check this helpful quick stovetop techniques guide.
Tips for success
- Keep fillings modest: Don’t overfill — a thin layer of egg, sausage, and cheese prevents leaks.
- Seal well: Pinch seams and edges firmly to keep everything inside while baking.
- Even sizes: Cut dough into consistent rectangles so roll-ups bake evenly.
- Use cold dough: If your dough gets too warm and sticky, chill it briefly to make rolling easier.
- Make ahead: Prepare, bake, then cool and freeze on a tray before transferring to a bag for longer storage.
Try adding a squeeze of lemon or a bright herb for contrast; this trick is inspired by other bright-flavor recipes like this lemony tricks for bright flavor.
Possible variations
- Gluten-free: Use store-bought gluten-free pastry or a small almond-flour tortilla to wrap the filling for a gluten-free option.
- Streusel topping: For a breakfast-bakery twist, brush with butter and sprinkle a savory streusel (panko + brown sugar + a pinch of salt) before baking for sweet-savory contrast.
- Veggie-packed: Add sautéed spinach, bell peppers, or mushrooms to the filling.
- Cheesy twist: Swap cheddar for pepper jack, gruyère, or a smoked cheese.
- Sweet-savory maple: Mix a little maple with mustard and brush before baking for a fall-forward glaze.
If you want more dinner pairing inspiration or to build a full menu, consider browsing these 6 tasty dinner recipes for ideas you can prep ahead.
Storage recommendations
- Refrigerator: Store cooled roll-ups in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to retain flakiness.
- Freezer: Freeze individually on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 15–20 minutes.
- Reheating tips: For best texture, avoid microwaving (it can make the pastry soggy); toaster oven or oven reheat gives the best results.
Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! – mommyplates are forgiving, portable, and perfect for ushering in cozy mornings. Whether you make them plain or dress them up with holiday spices, they’re a sweet-and-savory start to any day. Try them this weekend and see why readers keep coming back for more.
Conclusion
If you’re looking for more breakfast inspiration to pair with your roll-ups, explore a variety of ideas at breakfast recipes at Inspired Meals for seasonal and quick options that complement this morning treat.
FAQs
Can I make these vegetarian?
Yes — swap the sausage for a plant-based sausage or extra veggies like mushrooms and spinach. Cook similarly and season well for depth of flavor.Can I prepare the filling the night before?
Absolutely. Make and refrigerate the sausage and scrambled eggs separately, then assemble and bake in the morning for freshest texture.Are these freezer-friendly?
Yes. Freeze baked roll-ups individually on a tray, then store in a freezer bag for up to 2 months. Reheat in the oven for best results.What cheese melts best in roll-ups?
Cheeses like cheddar, Monterey Jack, gruyère, or mozzarella all melt nicely. Choose one that matches your flavor preference.
Sausage Egg Breakfast Roll-Ups
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian (if plant-based sausage is used)
Description
Quick and easy breakfast roll-ups filled with sausage, scrambled eggs, and cheese, perfect for chilly mornings.
Ingredients
- 8 large eggs
- 1/4 cup milk (or dairy-free alternative)
- 1 pound mild breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 tube (about 8 oz) refrigerated crescent roll dough or puff pastry
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 tablespoon melted butter for brushing
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll the pastry and separate into rectangles.
- Cook the sausage in a skillet over medium heat until browned and fully cooked, breaking it up into small pieces. Drain excess fat.
- Make the scrambled eggs by whisking eggs, milk, salt, pepper, and smoked paprika in a bowl. Pour into a nonstick pan and scramble until just set.
- Assemble roll-ups by placing a spoonful of scrambled eggs and sausage near one short edge of each dough rectangle. Sprinkle with cheese and drizzle with maple syrup if desired. Fold and roll up the dough, sealing the edges.
- Brush the tops of the roll-ups with melted butter and place seam-side down on the baking sheet. Bake for 12–15 minutes, until golden brown.
- Serve warm and enjoy with ketchup, hot sauce, or yogurt dip.
Notes
For best texture, avoid microwaving when reheating. Instead, use the oven or toaster oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American