Sausage and Egg Breakfast Rolls
User Reviews
4.6
Sausage and Egg Breakfast Rolls
Description
Sausage and Egg Breakfast Rolls start by scrambling eggs in butter to a soft and thick consistency with no visible liquid. Flour is sprinkled on a surface to prevent sticking, then crescent roll dough is unrolled and stretched slightly before cutting into rectangles. Each rectangle is topped with scrambled eggs, shredded cheddar cheese, and a fully cooked turkey sausage link. The dough is rolled to enclose the filling and placed on a baking sheet.
Before baking, the rolls are brushed with an egg wash and sprinkled with salt and pepper to season the crust and enhance browning. Baking at 375°F for 15 minutes results in a deep golden color and flaky texture with warm, melty filling inside.
This recipe allows for substitutions such as using puff pastry dough or different types of breakfast sausage. Leftover rolls freeze well and can be reheated in an oven to maintain the crust’s crispness.
Ingredients
- 1 teaspoon butter
- 5 egg
- 2 tablespoon all-purpose flour
- 8 crescent rolls 1 can, Pillsbury brand
- 2 ounce cheddar cheese shredded
- 8 turkey breakfast sausage fully cooked
- 1 egg beaten for egg wash
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 375℉. 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.
Notes
- Puff pastry dough may be used instead of crescent roll dough for a different texture.
- These rolls freeze well; reheat in a 400°F oven for 10-15 minutes to restore crispness.
- Any type of fully cooked breakfast sausage can be substituted according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 201kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 138mg | 46% |
| Sodium | 479mg | 20% |
| Potassium | 52mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Calcium | 74mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
