Breakfast Crescent Rolls
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.
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.