Flaky Breakfast Rolls with Sausage & Egg – A Savory Brunch Favorite

Introduction

Warm, buttery, and filled with classic morning flavors, flaky breakfast rolls with sausage and egg are everything you crave at breakfast in one tidy, golden-brown package. These savory pastry rolls are made with flaky dough (like puff pastry or crescent roll dough), hearty breakfast sausage, and softly scrambled eggs — all baked until golden and irresistible.

Perfect for cozy weekends, lazy brunches, or make-ahead breakfasts, these rolls are satisfying, portable, and endlessly adaptable. Whether you’re feeding a family or stocking the freezer, they’re sure to become a go-to morning recipe.

Serve them with a hot cup of coffee, fresh fruit, or as part of a bigger brunch spread — they’re just as good fresh out of the oven as they are reheated on busy mornings.

Ingredients Overview

These breakfast rolls use simple, classic breakfast ingredients, baked together in flaky pastry. Here’s what you’ll need and how to customize them:

Dough:

• Puff pastry – Store-bought is perfect. Just thaw before using.

• OR refrigerated crescent roll dough – Offers a buttery, slightly sweeter finish.

• For homemade: use biscuit dough or rough puff if you’re ambitious.

Filling:

• Breakfast sausage – Crumbled and browned; choose mild, spicy, or maple-flavored.

• Eggs – Lightly scrambled to keep them soft during baking.

• Shredded cheese – Cheddar, mozzarella, Monterey Jack, or a blend — melty and comforting.

• Milk or cream – A splash added to the eggs for fluffier texture.

• Salt and pepper – For seasoning.

Optional Add-Ins:

• Sautéed onions or bell peppers – Adds sweetness and texture.

• Hot sauce or mustard – Mixed into the eggs or sausage for flavor.

• Spinach or herbs – For a fresh, savory boost.

Topping:

• Egg wash (1 egg + splash of milk) – Brushed on top for shine and golden color.

• Sesame seeds or poppy seeds – Optional, for texture and appearance.

Step-by-Step Instructions

1. Prep the Dough

If using puff pastry, thaw according to package instructions.

Roll out to smooth the seams and cut into rectangles (about 4×6 inches works well for handheld rolls).

If using crescent dough, keep as triangles or press seams together to make rectangles.

Place dough on a parchment-lined baking sheet.

2. Cook the Sausage

In a skillet over medium heat:

• Add ½ lb (225g) breakfast sausage.

• Cook until browned and crumbled.

• Drain excess fat and set aside to cool slightly.

3. Scramble the Eggs

In a bowl, whisk:

• 4 large eggs

• 2 tbsp milk or cream

• Pinch of salt and pepper

Scramble gently in a nonstick skillet over low heat until just set but still soft. The eggs will finish cooking in the oven.

Cool slightly.

4. Assemble the Rolls

Add a spoonful of sausage, then eggs, then shredded cheese (about 2 tbsp per roll) onto each rectangle of dough.

Fold over the dough like a parcel, or roll up and pinch the edges to seal.

Place seam-side down on the baking sheet.

5. Brush and Bake

Brush each roll with egg wash. Add optional toppings like sesame seeds or shredded cheese.

Bake in a preheated oven at 375°F (190°C) for 18–22 minutes, or until golden brown and puffed.

Cool for 5 minutes before serving.

Tips, Variations & Substitutions

Tips:

• Let fillings cool before assembling — hot fillings can make the dough soggy.

• Seal the rolls well to avoid leaks during baking.

• For extra flakiness, chill assembled rolls for 10 minutes before baking.

Variations:

• Southwest-style: Add green chilies, pepper jack cheese, and cilantro.

• Veggie option: Replace sausage with sautéed mushrooms, spinach, or tofu scramble.

• Mini version: Cut dough smaller for appetizer-sized rolls.

Substitutions:

• Use vegan sausage and plant-based cheese for a dairy-free, meatless version.

• Try bacon or ham instead of sausage.

• Use croissant dough for a more delicate pastry feel.

Serving Ideas & Occasions

These sausage and egg breakfast rolls are ideal for:

Serve With:

• Hot coffee or tea

• Fresh fruit or a smoothie

• Yogurt and granola

• Simple green salad for brunch

Perfect For:

• Cozy weekend breakfasts

• Holiday brunches

• On-the-go weekday mornings

• Freezer-friendly meal prep

• Potluck breakfasts or school lunches

To Freeze:
Let the rolls cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F for 10–15 minutes.

Nutritional & Health Notes

These breakfast rolls are rich and filling — ideal as a complete meal in one.

Per roll (approximate):

• Calories: 300–350

• Protein: 12–15g

• Carbs: 20–25g

• Fat: 18–22g

To lighten it up:

• Use turkey sausage or plant-based alternatives

• Choose reduced-fat cheese

• Use egg whites or a mix of whole eggs and whites

FAQs

Q1: Can I use homemade dough?

A: Absolutely — homemade puff or biscuit dough works beautifully. Just roll it thin enough to wrap the filling and bake fully.

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Q2: Can I prep these rolls the night before?

A: Yes — assemble and refrigerate unbaked rolls overnight. In the morning, brush with egg wash and bake as directed.

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Q3: How do I prevent soggy bottoms?

A: Make sure fillings are cool before assembling, and don’t overload the dough. Baking on a parchment-lined sheet helps air circulate.

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Q4: What cheese melts best in these?

A: Cheddar is classic, but Monterey Jack, Swiss, or even gouda add great melt and flavor.

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Q5: Can I make them vegetarian?

A: Definitely. Skip the sausage or use plant-based sausage. Add sautéed veggies or extra cheese for flavor.

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Q6: Can I reheat leftovers?

A: Yes — reheat in the oven or air fryer at 350°F until warmed through. Avoid the microwave, as it softens the pastry.

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Q7: Can I make these gluten-free?

A: Yes — use a gluten-free pastry or dough. Ensure your sausage and fillings are also gluten-free.

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