When the morning rush hits but I still want something homemade and hearty, Sausage and Egg Breakfast Rolls are my go-to. They’re everything you love about a classic breakfast—fluffy scrambled eggs, savory sausage, and a buttery golden crust—rolled into one compact, satisfying bite. I can prep them ahead of time or whip them up fresh, and they never disappoint.

There’s something incredibly comforting about breaking through the soft bread to find that warm, cheesy, sausage-and-egg center. Whether I’m feeding a crowd or just myself, these breakfast rolls bring smiles to the table. Plus, they’re easy to customize, which makes them perfect for both picky eaters and adventurous foodies.

Why You’ll Love These Sausage and Egg Breakfast Rolls

They’re portable, making them ideal for on-the-go breakfasts.
Kids and adults both love them.
You can prep them in advance and freeze for busy mornings.
They’re a complete meal: protein, carbs, and flavor in one.
They reheat beautifully—just pop them in the oven or microwave!

What Kind of Dough Should I Use for Sausage and Egg Breakfast Rolls?

For these rolls, I usually go with a soft, enriched dough—think dinner roll or brioche-style. It gives that pillowy texture that contrasts so beautifully with the savory filling. Store-bought refrigerated dough works too if I’m in a pinch (like crescent roll dough or biscuit dough), but making it from scratch really elevates the experience.

The goal is to use a dough that bakes up fluffy and slightly sweet, which balances the saltiness of the sausage and the creaminess of the eggs. If I’m feeling indulgent, I’ll even brush the tops with a bit of butter before baking for that golden, glossy finish.

Options for Substitutions

One of the best things about these breakfast rolls is how adaptable they are. Here are some ideas if I want to switch things up or accommodate dietary needs:

Meat Substitutes: Swap out the sausage for turkey sausage, bacon, ham, or a plant-based alternative.
Cheese Varieties: Sharp cheddar is classic, but pepper jack, Swiss, or even feta can bring a different flair.
Egg Alternatives: For a vegan version, use scrambled tofu or a plant-based egg substitute.
Add-ins: Sometimes I toss in sautéed onions, bell peppers, or spinach for extra flavor and nutrients.
Dough Swaps: Crescent roll dough, puff pastry, or even pizza dough can all be used based on texture preferences.

Ingredients for Sausage and Egg Breakfast Rolls

Each ingredient in these breakfast rolls plays a key role in flavor and texture. Here’s what I use and why:

All-purpose flour: This is the base for the dough, giving it structure and softness.
Milk: Adds richness and helps create a tender, slightly sweet bread.
Eggs: Used both in the filling (scrambled) and for brushing the tops for a shiny finish.
Butter: Infuses flavor into the dough and the scrambled eggs—can’t skip it!
Sugar: Just a touch in the dough to balance the savoriness.
Active dry yeast: For rising the dough into that beautiful, fluffy roll.
Salt: Enhances the flavor of both the dough and the filling.
Breakfast sausage: Juicy and savory—it’s the heart of the filling.
Cheddar cheese: Melts beautifully and ties the eggs and sausage together.
Black pepper: Just a dash in the eggs gives a warm, subtle kick.

Every ingredient works together to make these rolls comforting, flavorful, and satisfying from the very first bite.

Step 1: Prepare the Dough

In a mixing bowl, I combine warm milk, sugar, and active dry yeast. After letting it sit for about 5–10 minutes until foamy, I mix in the eggs, melted butter, salt, and flour. I knead the dough until smooth and elastic, then cover and let it rise for about 1 to 1.5 hours, or until doubled in size.

Step 2: Cook the Sausage and Scramble the Eggs

While the dough is rising, I cook the sausage in a skillet until browned and fully cooked. I remove it from the pan and set it aside. In the same pan, I scramble the eggs with a bit of butter, salt, and pepper, keeping them soft and slightly undercooked so they don’t dry out in the oven.

Step 3: Roll Out and Fill

Once the dough has risen, I punch it down and roll it out into a rectangle on a floured surface. I cut it into evenly sized squares. On each square, I place a bit of scrambled egg, sausage, and a sprinkle of cheddar cheese.

Step 4: Shape the Rolls

I carefully fold the dough over the filling and pinch the seams to seal, forming neat little rolls. I place them seam-side down on a parchment-lined baking sheet.

Step 5: Final Rise and Egg Wash

Before baking, I let the assembled rolls rise for another 20–30 minutes to puff up. Then I brush the tops with beaten egg to help them brown beautifully in the oven.

Step 6: Bake

I bake the rolls in a preheated oven at 375°F (190°C) for about 18–22 minutes, or until they’re golden brown on top and cooked through. A little sprinkle of chopped parsley at the end makes them look as good as they taste.

How Long to Cook the Sausage and Egg Breakfast Rolls

These rolls bake up in about 18 to 22 minutes at 375°F (190°C). I usually start checking around the 18-minute mark to make sure they’re golden on top and not over-browning. The dough should be fully cooked, light, and fluffy inside, with the filling nice and hot.

If I’m baking them straight from the fridge (like after prepping ahead), I add a few extra minutes and make sure they’re heated through to the center.

Tips for Perfect Sausage and Egg Breakfast Rolls

Use room-temperature ingredients for the dough—it helps the yeast activate properly and rise more evenly.
Undercook the scrambled eggs slightly before baking. They’ll continue cooking inside the rolls, and this keeps them soft and creamy.
Seal the edges of the dough well so no filling leaks out during baking.
Brush with egg wash for a glossy, bakery-style finish.
Let them rise twice—once after kneading, once after shaping—for light, fluffy rolls.
Shred cheese fresh instead of using pre-shredded. It melts smoother and adds better flavor.
Don’t overcrowd the baking sheet—give each roll space to expand.

These simple tips make all the difference when I want to nail that bakery-quality look and flavor at home.

Watch Out for These Mistakes While Cooking

Even though Sausage and Egg Breakfast Rolls are fairly straightforward, a few missteps can impact the final result. Here’s what I always keep in mind:

Skipping the second rise: This is crucial for light, fluffy rolls. If I skip it, the dough stays dense and heavy.
Overcooking the eggs before baking: They’ll end up rubbery. I pull them off the heat when they’re still slightly glossy.
Using cold filling: Cold sausage or eggs can interfere with the dough rising properly. I let everything come to room temp before assembling.
Underseasoning: Eggs especially need enough salt and pepper to hold up against the rich dough and cheese.
Not sealing the rolls well: Gaps or thin seals can burst open in the oven and let all that delicious filling leak out.
Overstuffing: Tempting, but too much filling can cause the rolls to split or bake unevenly.

What to Serve With Sausage and Egg Breakfast Rolls?

These rolls are a meal on their own, but pairing them with a few sides makes for a full brunch spread. Here are some of my favorites:

Fresh Fruit Salad

A bright mix of berries, citrus, and melon adds a fresh, juicy contrast to the rich rolls.

Smoothie or Fresh Juice

A green smoothie or fresh orange juice balances the savory flavors and wakes up the palate.

Cheese and Cracker Board

A little variety of cheeses and some crunchy crackers can round out a brunch table beautifully.

Hot Coffee or Tea

A strong cup of coffee or a fragrant black tea works perfectly with the buttery, savory rolls.

Sautéed Greens

Lightly sautéed spinach or kale with garlic adds a nice earthy element to the plate.

Yogurt with Honey and Nuts

A small bowl of yogurt drizzled with honey and topped with toasted almonds makes a great creamy, cool side.

Crispy Bacon or Turkey Bacon

If I want a protein-packed brunch, a couple of strips of crispy bacon never hurt.

Roasted Sweet Potatoes

Their natural sweetness and soft texture pair really well with the bold, savory filling of the rolls.

Storage Instructions

One of the things I love most about Sausage and Egg Breakfast Rolls is how well they store. Here’s how I keep them fresh:

Refrigerator: I store cooled rolls in an airtight container in the fridge for up to 4 days. Reheating is easy—just a few minutes in a toaster oven or 20–30 seconds in the microwave.
Freezer: These freeze beautifully. Once completely cooled, I wrap each roll individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.
To Reheat from Frozen: I unwrap, then bake them at 350°F (175°C) for about 15–18 minutes, or until heated through. Microwaving works too, though the texture is best from the oven.

Estimated Nutrition

These values are approximate and based on one medium-sized roll:

Calories: ~280
Protein: 11–13g
Fat: 16g
Carbohydrates: 22g
Sugar: 2g
Fiber: 1g
Sodium: ~460mg

Nutrition will vary based on exact ingredients, especially the type of sausage, cheese, and dough used. I sometimes swap in turkey sausage or lower-fat cheese if I want to lighten things up.

Frequently Asked Questions

How do I keep the rolls from getting soggy?

Make sure the filling is cooled and not watery before sealing it inside the dough. Scrambled eggs should be soft but not runny, and sausage should be well-drained.

Can I make these rolls ahead of time?

Yes! I often prep them the night before, refrigerate them unbaked, and then bake fresh in the morning. Just let them come to room temperature for about 20–30 minutes before baking.

What type of sausage works best?

I prefer breakfast sausage links or bulk ground sausage with classic seasoning. Spicy varieties or turkey sausage also work, depending on your flavor preference.

Can I use puff pastry instead of dough?

You can! Puff pastry creates a flakier, crispier exterior. Just be sure to seal the edges well and bake according to the pastry’s package instructions.

Are these rolls freezer-friendly?

Absolutely. Once baked and cooled, they freeze well. I wrap them individually and reheat in the oven or microwave as needed.

How do I reheat leftovers?

For the best texture, I reheat in a 350°F (175°C) oven for about 8–10 minutes. If I’m short on time, the microwave works too—30 to 45 seconds on medium heat.

What if I don’t have time to make dough from scratch?

Refrigerated crescent roll dough or biscuit dough is a great shortcut. It won’t be quite the same texture, but it still turns out delicious and satisfying.

Can I add vegetables to the filling?

Yes! Diced bell peppers, spinach, caramelized onions, or even mushrooms work beautifully. Just cook them down first so there’s no extra moisture inside the rolls.

Conclusion

Sausage and Egg Breakfast Rolls have become a staple in my kitchen—not just because they’re delicious, but because they’re flexible, make-ahead friendly, and an easy win for any breakfast or brunch. Whether you go classic or get creative with fillings, the result is always warm, satisfying, and worth the (minimal) effort. Once you try them, you’ll understand why they never last long at my table.