Sausage and Egg Breakfast Rolls


  • 1 tsp butter
  • 5 eggs
  • 2 tbsp all-purpose flour
  • 8 Pillsbury crescent rolls 1 can
  • 2 oz cheddar cheese shredded
  • 8 turkey breakfast sausages fully cooked
  • 1 egg beaten for egg wash
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste


  • Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
  • Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
  • Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
  • Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
  • Brush each roll with the egg wash, then sprinkle with some salt and pepper.
  • Bake for 15 minutes or until golden brown.

Source: Jo Cooks

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