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Breakfast Rolls

Breakfast Rolls

Flaky crescent roll dough filled with soft scrambled eggs, crumbled sausage, and melted cheese, baked golden for an easy and satisfying morning meal.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 16 rolls
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tubes crescent roll dough 8 rolls each
  • 6 large eggs
  • 2 tbsp milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
  • 225 g breakfast sausage cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 2 tbsp cream cheese softened, optional
  • 1 egg beaten, for egg wash

Equipment

  • Baking Sheet
  • Parchment paper
  • Non-stick skillet

Method
 

  1. Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
  2. Whisk eggs with milk, salt, and pepper, then cook gently in butter until just set. Fold in cream cheese if using.
  3. Separate crescent dough into triangles and place a spoonful of egg, sausage, and cheese near the wide end of each.
  4. Roll from the wide end to the tip, tuck the sides, and press the tip firmly to seal.
  5. Brush with egg wash and bake for 12 to 14 minutes until deep golden. Cool briefly before serving.

Notes

  • Slightly undercook the eggs on the stove since they continue cooking in the oven.
  • Keep crescent dough cold for easier handling.
  • Freeze baked rolls individually for quick breakfasts during the week.