Sausage Egg Cheese Roll-Ups Recipe

Busy mornings and meal-prep afternoons both call for a breakfast solution that is fast, satisfying, and undeniably delicious. Enter Sausage, Egg, and Cheese Roll-Ups—a handheld, protein-packed breakfast that wraps together three classic morning favorites into one warm, golden roll. These roll-ups are everything you want in a breakfast bite: flaky dough, savory sausage, creamy eggs, and melted cheese, all rolled into one perfect bundle.

This recipe is the answer to the question, “What can I make that’s easy, filling, and make-ahead friendly?” Whether you’re trying to feed a hungry family before school and work, stocking your freezer for grab-and-go meals, or planning a weekend brunch that will please a crowd, sausage, egg, and cheese roll-ups offer versatility and comfort in every bite.

In this detailed guide, we’ll break down how to make roll-ups from scratch (with both homemade and store-bought dough options), share techniques to cook eggs that stay creamy and flavorful, and explore the best types of sausage and cheese to use. You’ll also find options for making these keto-friendly, gluten-free, or vegetarian, plus tips on storing, freezing, reheating, and even turning the roll-ups into a meal prep powerhouse for the whole week.

This recipe is customizable, kid-friendly, and easy enough for beginners, yet still offers room for creativity and gourmet upgrades for those looking to impress. Once you learn the base technique, the possibilities are endless—you can swap in different meats, try new cheeses, add veggies, or take them in a spicy or sweet-savory direction.

Whether you’re preparing them for an early morning commute, a family breakfast, or a cozy breakfast-for-dinner situation, these roll-ups check all the boxes: easy to make, endlessly adaptable, and seriously satisfying. Let’s dive into everything you need to know to master the ultimate sausage, egg, and cheese roll-up.

Detailed Instructions: How to Make Sausage, Egg, and Cheese Roll-Ups

Making sausage, egg, and cheese roll-ups may seem simple, but achieving a perfect balance of textures and flavors takes care and a little technique. Below is a comprehensive breakdown of how to prep, cook, assemble, and bake these breakfast roll-ups so they come out perfectly every time.

Step 1: Prepare Your Ingredients

Start by gathering and prepping all your ingredients. You want everything ready before assembly so the process is smooth and the ingredients stay at optimal temperature.

Main Ingredients:

• 1 lb breakfast sausage (pork, turkey, or chicken)

• 6 large eggs

• 1–2 tablespoons milk or cream

• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)

• 1 package crescent roll dough (or homemade dough — recipe included below)

• Salt and pepper, to taste

• Optional: chopped chives, sautéed onions, bell peppers, or hot sauce

Optional for homemade dough:

If you prefer to make dough from scratch instead of using crescent rolls, you’ll need:

• 2 ¼ tsp active dry yeast

• ¾ cup warm milk

• 2 tablespoons sugar

• 1 egg

• 3 cups all-purpose flour

• 4 tablespoons butter, softened

• 1 teaspoon salt

We’ll explore how to make and use the homemade dough later, but you can easily substitute with crescent dough or puff pastry for convenience.

Step 2: Cook the Sausage

1. In a medium nonstick skillet, cook the breakfast sausage over medium heat, breaking it up with a wooden spoon or spatula.

2. Cook until fully browned and cooked through—no pink remaining—about 8–10 minutes.

3. Optional: Add chopped onion or bell pepper to the sausage as it cooks for extra flavor and texture.

4. Use a slotted spoon to transfer the sausage to a plate lined with paper towels to drain excess grease.

Tip: If you’re meal prepping or freezing, consider slightly undercooking the sausage—just enough to brown—so it doesn’t dry out during reheating later.

Step 3: Scramble the Eggs

1. In a bowl, crack the eggs and add a splash of milk or cream (this makes the eggs softer and more tender). Season with a pinch of salt and pepper.

2. Whisk the eggs thoroughly until fully blended and slightly frothy.

3. Heat a nonstick skillet over medium-low heat and add a small pat of butter or oil.

4. Pour in the egg mixture and stir gently with a silicone spatula, scraping the bottom and folding the eggs slowly. This method creates soft curds and prevents overcooking.

5. When the eggs are just set but still a little glossy, remove from the heat. The residual heat will finish the cooking.

Why It Matters: Overcooked eggs will become dry and rubbery in the oven. Undercooking them slightly before baking is key for creamy results.

Step 4: Prepare the Dough

If you’re using store-bought crescent roll dough, unroll the dough on a lightly floured surface and separate it into triangles (or rectangles if using sheet dough). Press edges together to seal any perforations and form slightly larger, uniform rectangles if needed.

For Homemade Dough:
If you’re making dough from scratch, here’s a brief version:

1. Dissolve yeast in warm milk and sugar. Let sit 5–10 minutes until foamy.

2. Add egg, softened butter, flour, and salt. Knead until smooth and elastic (8–10 minutes by hand or mixer).

3. Let dough rise in a warm place until doubled in size (about 1–1.5 hours).

4. Punch down and roll out into a 12×16-inch rectangle. Cut into 8 squares for roll-ups.

Either dough option should be about ¼ inch thick when rolled out.

Step 5: Assemble the Roll-Ups

Now comes the fun part: filling and rolling. Here’s how to get clean, consistent roll-ups every time.

1. Lay out your dough rectangles or triangles on a clean work surface or parchment paper.

2. Spoon about 1 tablespoon of scrambled egg onto the center of each piece of dough.

3. Add about 1–2 tablespoons of cooked sausage on top of the eggs.

4. Sprinkle shredded cheese over the sausage—go generous, but not overflowing.

5. Starting at the widest edge (if using triangles), gently roll the dough over the filling and toward the narrow point, tucking in the sides slightly as you go. If using rectangles, roll like a burrito and pinch the seam to seal.

Tips for Neat Roll-Ups:

• Don’t overfill, or they may burst open during baking.

• Press the seams together and place seam-side down on the baking sheet.

Step 6: Bake the Roll-Ups

1. Preheat your oven to 375°F (190°C).

2. Line a baking sheet with parchment paper or a silicone baking mat.

3. Place the roll-ups seam-side down and a few inches apart to allow for expansion.

4. Optional: Brush tops with egg wash (1 egg beaten with 1 tbsp water or milk) for a golden, glossy finish.

5. Bake for 15–18 minutes, or until the tops are golden brown and the dough is fully cooked.

How to Check Doneness:
Lift one with a spatula—if the bottom is pale or doughy, it needs more time. Tent with foil if they’re browning too quickly.

Step 7: Cool and Serve

Let the roll-ups rest on the tray for 3–5 minutes before serving. This allows the filling to set and avoids burning your mouth on molten cheese.

Serve with:

• Salsa or hot sauce

• Sour cream

• Ketchup (for kids)

• Fresh fruit or hash browns on the side

Step 8: Make-Ahead, Freezing & Reheating

Make-Ahead Tips:

• Assemble and refrigerate roll-ups unbaked up to 1 day in advance.

• Bake fresh the next morning for the best texture.

Freezing Instructions:

• Fully bake and cool the roll-ups.

• Wrap each roll-up in foil or plastic wrap, then place in a freezer bag.

• Freeze up to 2 months.

Reheating:

• Oven: 350°F for 10–15 minutes (unwrapped)

• Microwave: 60–90 seconds (unwrap and place on a plate with a paper towel)

• Air fryer: 350°F for 6–8 minutes for a crispy finish