These breakfast sausage crescent rolls are a warm, savory, and cheesy way to start the day. With flaky crescent dough wrapped around a filling of cooked sausage, scrambled eggs, and melty cheese, they’re a satisfying handheld breakfast that’s perfect for busy mornings or lazy weekends. Whether fresh out of the oven or reheated on the go, these rolls are a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
I love how easy and quick these rolls are to make, especially when I want something hearty in the morning without too much fuss. They’re portable, freezable, and totally customizable. I can prep them ahead of time or whip them up last minute. Plus, the combo of buttery crescent dough and savory filling hits the spot every time. They’re also a hit with kids, making breakfast a no-fight zone.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated crescent roll dough
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Ground breakfast sausage
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Eggs
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Milk
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Shredded cheddar cheese
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Salt
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Pepper
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Butter (optional, for brushing)
directions
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I preheat the oven and cook the sausage in a skillet until it’s browned and fully cooked.
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While the sausage is cooking, I whisk the eggs with a splash of milk, salt, and pepper, then scramble them in a separate pan until just set.
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I unroll the crescent dough and separate it into individual triangles.
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I place a spoonful of sausage, eggs, and shredded cheese near the wide end of each triangle.
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I roll each one up, starting at the wide end and rolling toward the point.
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I place them on a baking sheet and bake until the rolls are golden brown and cooked through.
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Sometimes I brush the tops with melted butter for an extra golden finish.
Servings and timing
This recipe makes about 8 crescent rolls and serves 4 people. It takes around 15 minutes to prep and 15 minutes to bake, so breakfast is ready in just 30 minutes.
Variations
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I like swapping sausage for bacon or ham depending on what I have on hand.
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For spice lovers, I use hot sausage or add a pinch of red pepper flakes to the eggs.
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I mix in some sautéed veggies like bell peppers, onions, or spinach for a more complete bite.
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I occasionally use different cheeses like pepper jack or mozzarella for variety.
storage/reheating
I store any leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F for about 8–10 minutes so they stay crispy. They can also be microwaved in 30-second bursts, though the texture is softer. For longer storage, I freeze them individually and reheat straight from frozen in about 15 minutes.
FAQs
Can I make these crescent rolls ahead of time?
Yes, I prep and bake them the night before, then reheat in the morning. They’re also freezer-friendly after baking.
What kind of sausage works best?
I use classic breakfast sausage, but turkey sausage or even plant-based sausage works great too.
Can I use homemade crescent dough?
Absolutely—I use homemade dough if I want a more from-scratch feel, but the refrigerated dough saves time.
Do I need to cook the eggs fully before baking?
Yes, I scramble the eggs until just set before rolling them up—they won’t fully cook inside the dough otherwise.
Can I add sauces or condiments?
Yes, I sometimes add a dollop of cream cheese or a bit of hot sauce inside before rolling, or serve with ketchup or salsa on the side.
Conclusion
Breakfast Sausage Crescent Rolls are one of my favorite make-ahead breakfasts because they’re simple, delicious, and endlessly customizable. They make mornings easier without sacrificing flavor, and I love how they bring together all the classic breakfast elements in one tasty bite. Whether for a weekday rush or a weekend brunch, they’re always a hit in my kitchen.
Print
Breakfast Sausage Crescent Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 crescent rolls (Serves 4)
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Breakfast Sausage Crescent Rolls are the ultimate handheld breakfast—flaky crescent dough wrapped around savory sausage, fluffy scrambled eggs, and melty cheese. Perfect for busy mornings, weekend brunches, or make-ahead freezer meals, this easy breakfast recipe is quick, kid-friendly, and packed with flavor.
Ingredients
- 1 can refrigerated crescent roll dough
- 1/2 lb ground breakfast sausage
- 4 large eggs
- 2 tablespoons milk
- 1 cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Butter (optional, for brushing)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess grease.
- In a bowl, whisk together eggs, milk, salt, and pepper. Scramble in a nonstick pan until just set.
- Unroll crescent dough and separate into 8 triangles.
- On each triangle, add a spoonful of sausage, eggs, and shredded cheese near the wide end.
- Roll up each crescent from the wide end to the tip, enclosing the filling.
- Place on a baking sheet and bake for 12–15 minutes or until golden brown.
- Optionally, brush with melted butter right after baking. Serve warm.
Notes
- Swap in bacon, ham, or turkey sausage.
- Add veggies like sautéed bell peppers or spinach.
- Try different cheeses like pepper jack or mozzarella.
- Freeze baked rolls and reheat in the oven or toaster oven.
- For added flavor, mix in cream cheese or hot sauce inside the roll.
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