Irresistible Make-Ahead Breakfast Rolls Recipe
These irresistible Make-Ahead Breakfast Rolls are a perfect combination of savory sausage, fluffy scrambled eggs, and melted cheddar cheese wrapped in a soft crescent roll dough. Easy to prepare and bake, they make a convenient and satisfying breakfast option that can be enjoyed fresh or reheated. The creamy cheese sauce adds an extra layer of indulgence and is ideal for drizzling on top or dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the filling:
- 1 pound ground breakfast sausage, cooked and drained
- 10 large eggs, scrambled
- 2 cups shredded cheddar cheese
For the dough:
- 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
Optional for garnish:
- Chopped parsley or green onions
Instructions
- Cook the sausage: In a large skillet, cook 1 pound of ground breakfast sausage over medium heat until browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set aside.
- Scramble the eggs: In a separate pan, scramble 10 large eggs until just set, avoiding overcooking to keep them moist. Season lightly with salt and pepper.
- Prepare the dough: Unroll the crescent dough sheet on a lightly floured surface. If using crescent rolls, press the seams together to form one large sheet. Gently roll the dough with a rolling pin to even it out.
- Add the filling: Spread the scrambled eggs evenly over the dough, followed by the cooked sausage, then sprinkle 2 cups of shredded cheddar cheese on top.
- Roll and slice: Carefully roll the dough into a log starting from the long side. Use a sharp knife to slice the log into 1-inch rounds.
- Arrange and bake: Place the rolls cut side up in a greased baking dish or parchment-lined pan, leaving space for rising. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until golden brown and cooked through.
- Make the cheese sauce: While rolls bake, melt 2 tablespoons butter in a small saucepan. Whisk in 2 tablespoons flour and cook for one minute. Gradually add 1 cup milk while whisking continuously until thickened. Stir in 1 1/2 cups shredded cheddar cheese until smooth and season with salt and pepper.
- Serve: Drizzle the warm cheese sauce over the baked breakfast rolls or serve on the side. Garnish with chopped parsley or green onions if desired.
Notes
- You can prepare the rolls a day ahead and refrigerate before baking to save time in the morning.
- For a spicier version, use spicy breakfast sausage or add a pinch of cayenne pepper to the filling.
- These rolls freeze well; bake frozen rolls for a few extra minutes to ensure they’re heated through.
- Use low-fat cheese and sausage for a lighter version, adjusting the nutrition accordingly.
- Ensure eggs are not overcooked before assembling to keep them soft and moist after baking.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 230 mg
Keywords: breakfast rolls, make-ahead breakfast, sausage and egg rolls, crescent roll breakfast, cheese sauce, savory breakfast
