These Breakfast Crescent Rolls are your secret weapon for busy mornings—packed with scrambled eggs, savory sausage, and melted cheese all wrapped up in buttery crescent dough. They’re portable, protein-packed, and come together in just about 30 minutes. Whether you’re rushing out the door or meal-prepping for the week, these crescent rolls bring flavor, comfort, and convenience in every bite.
Why You’ll Love This Breakfast Crescent Rolls
- Quick and easy: Ready in under 30 minutes.
- Filling and satisfying: Loaded with protein and carbs to keep you going.
- Great for meal prep: Make ahead and reheat all week.
- Family-friendly: Loved by picky eaters and adults alike.
- Portable: Perfect grab-and-go breakfast.
Ingredients For Breakfast Crescent Rolls
Main Ingredients:
- 5 large eggs
- Salt and pepper to taste
- 8 oz tube refrigerated crescent roll dough
- 8 fully cooked breakfast sausage links
- 4 slices American cheese, halved
Optional:
- 2 tablespoons reserved beaten egg (for brushing tops)
- Black pepper (for garnish)
How to Make Breakfast Crescent Rolls
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use it ungreased.
2. Scramble the Eggs
Crack eggs into a bowl and beat well. Set aside 2 tablespoons for brushing. Scramble the remaining eggs in a nonstick skillet over medium-low heat. Season with salt and pepper. Cook until they’re just set—still slightly wet, as they’ll finish baking in the oven.
3. Assemble the Crescent Rolls
Unroll the crescent dough and separate it into triangles. On each triangle, layer: 1/2 slice of cheese; A spoonful of scrambled eggs; 1 sausage link
Roll each triangle from the wide end to the tip, but don’t roll too tightly.
4. Finish and Bake
Place rolls seam-side down on the baking sheet. Brush tops with reserved egg wash and sprinkle with black pepper if desired. Bake for 15–18 minutes, until golden and crisp.
Expert Tips
- Don’t overfill: Too much filling can cause the dough to split.
- Undercook the eggs slightly: They’ll finish baking in the oven.
- Cool before eating: The filling gets very hot.
- Let ingredients warm slightly: Cold cheese and eggs won’t blend or melt as well.
Variations
- Cheese swap: Try cheddar, pepper jack, or Swiss.
- Protein options: Use bacon, turkey sausage, or vegetarian sausage.
- Add-ins: Sautéed bell peppers, spinach, or onions go great with the eggs.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap cooled rolls in plastic wrap, then store in a freezer bag for up to 1 month.
- Reheating: Bake at 350°F for 10 minutes or microwave for 30–60 seconds.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble, freeze, and bake when needed—just add a few extra minutes to the baking time.
Can I use different fillings?
Absolutely. Try cooked bacon, sautéed vegetables, or different cheeses.
How do I prevent soggy rolls?
Let the scrambled eggs cool slightly and avoid overfilling the dough.
Why do I need reserved egg wash?
Brushing the tops gives them a golden, bakery-style finish.
What’s the best cheese to use?
American melts perfectly, but you can use cheddar or even pepper jack for more flavor.
More Delicious Breakfast Recipes You’ll Love
- High Protein Pumpkin Muffins: A Nutritious Breakfast Treat
- Cottage Cheese Eggs Breakfast
- Cheesy Potato Egg Scramble: A Hearty Breakfast Recipe
Conclusion
These Breakfast Crescent Rolls have transformed chaotic mornings into something we actually look forward to. They’re hearty, flavorful, and so easy to make. Whether you’re feeding a crowd or just prepping your own breakfast for the week, this recipe delivers warm, cheesy, sausage-stuffed goodness every single time.
Breakfast Crescent Rolls
Ingredients
Main Ingredients:
- 5 large eggs
- Salt and pepper to taste
- 8 oz tube refrigerated crescent roll dough
- 8 fully cooked breakfast sausage links
- 4 slices American cheese halved
Optional:
- 2 tablespoons reserved beaten egg for brushing tops
- Black pepper for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use it ungreased.
- Scramble the Eggs: Crack eggs into a bowl and beat well. Set aside 2 tablespoons for brushing. Scramble the remaining eggs in a nonstick skillet over medium-low heat. Season with salt and pepper. Cook until they’re just set—still slightly wet, as they’ll finish baking in the oven.
- Assemble the Crescent Rolls: Unroll the crescent dough and separate it into triangles. On each triangle, layer: 1/2 slice of cheese; A spoonful of scrambled eggs; 1 sausage link. Roll each triangle from the wide end to the tip, but don’t roll too tightly.
- Finish and Bake: Place rolls seam-side down on the baking sheet. Brush tops with reserved egg wash and sprinkle with black pepper if desired. Bake for 15–18 minutes, until golden and crisp.
Notes
- Don’t overfill: Too much filling can cause the dough to split.
- Undercook the eggs slightly: They’ll finish baking in the oven.
- Cool before eating: The filling gets very hot.
- Let ingredients warm slightly: Cold cheese and eggs won’t blend or melt as well.
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