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