Description
Fluffy, golden rolls filled with creamy scrambled eggs, savory sausage, and melted cheese—these Sausage and Egg Breakfast Rolls are a comforting and portable breakfast favorite. Perfect for meal prep or weekend brunches, they’re satisfying, freezer-friendly, and endlessly customizable.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup whole milk, warmed
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs (1 for dough, 1 for egg wash)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 8 oz breakfast sausage
- 4 large eggs, for filling
- 1 tablespoon butter (for scrambling eggs)
- 1/2 teaspoon salt (for eggs)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- In a large bowl, mix warm milk, sugar, and yeast. Let sit until foamy (5–10 mins).
- Add 1 egg, melted butter, and salt. Mix in flour gradually to form a dough.
- Knead until smooth (8–10 minutes), then cover and let rise until doubled, about 1 hour.
- While dough rises, cook sausage in a skillet until browned. Drain and set aside.
- In the same skillet, melt 1 tbsp butter and scramble 4 eggs with salt and pepper. Cook until just set.
- Roll dough into a large rectangle. Cut into 12 equal squares.
- Fill each square with scrambled egg, sausage, and cheese. Fold and pinch to seal.
- Place rolls seam-side down on a baking sheet. Let rise again for 20–30 minutes.
- Preheat oven to 375°F (190°C). Beat remaining egg and brush on top of rolls.
- Bake for 18–22 minutes, until golden brown. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes