Sausage Egg Crescent Roll-Ups
Flaky, buttery crescent rolls wrapped around soft scrambled eggs, savory breakfast sausage, and melted cheddar cheese. A fast, portable breakfast perfect for busy mornings.
Equipment
- Baking sheet lined with parchment paper
- medium skillet
- Whisk
- Pastry Brush optional
Ingredients
- 1 can refrigerated crescent rolls (8 oz)
- 0.5 lb ground breakfast sausage
- 3 large eggs, whisked
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tbsp melted butter (optional topping)
- 1 tsp dried parsley (optional topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Brown the breakfast sausage in a medium skillet over medium-high heat until fully cooked. Drain thoroughly on paper towels.
- Melt the butter in the same skillet and scramble the eggs until just set. Stir in the cooked sausage and half of the shredded cheddar cheese.
- Unroll the crescent dough into triangles. Spoon filling onto the wide end of each triangle and sprinkle with the remaining cheddar cheese.
- Roll each triangle toward the point and place on the prepared baking sheet. Brush with melted butter and sprinkle parsley on top if desired.
- Bake for 10–13 minutes until deeply golden brown and flaky.
- Let rest for 2 minutes before serving warm.
Notes
Drain the sausage thoroughly to keep the crescent dough crisp and not greasy. Keep the eggs slightly soft before rolling since they finish cooking in the oven. Ham or bacon also work beautifully as substitutes.