Soft and Savory Breakfast Rolls Recipe
These Soft and Savory Breakfast Rolls are a delicious and convenient morning treat featuring a flavorful combination of cooked sausage, scrambled eggs, and melted cheddar cheese rolled in crescent dough and baked to golden perfection. Topped with a rich homemade cheese sauce, they’re perfect for weekend brunches or special breakfast occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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 over medium heat, cook the ground breakfast sausage 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 the eggs until just set. Avoid overcooking so they remain moist, then season lightly with salt and pepper.
- Prepare the dough: Unroll the crescent roll dough sheet onto a lightly floured surface. If using individual crescent rolls, press the seams together to form one large sheet. Gently flatten the dough evenly using a rolling pin.
- Assemble the rolls: Spread the scrambled eggs evenly over the dough, then layer the cooked sausage on top, followed by sprinkling shredded cheddar cheese.
- Roll and slice: Starting from the long side, carefully roll the dough into a log. Using a sharp knife, slice the log into 1-inch rounds.
- Arrange for baking: Place the rolls cut side up in a greased baking dish or on a parchment-lined baking sheet, leaving space between each roll to allow for rising and spreading.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn golden brown and are cooked through.
- Make the cheese sauce: While the rolls bake, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for about one minute. Gradually add milk while whisking constantly. Once the sauce thickens, stir in shredded cheddar cheese until smooth. Season with salt and pepper to taste.
- Serve: Drizzle the warm cheese sauce over the baked breakfast rolls and garnish with chopped parsley or green onions if desired. Serve immediately.
Notes
- For a lower fat version, use turkey sausage and reduced-fat cheese.
- You can prepare the sausage and eggs ahead of time to save morning prep time.
- The crescent dough sheet helps keep the rolls soft, but regular crescent rolls pressed together work well too.
- Adjust seasoning in the cheese sauce to your preference, adding a pinch of cayenne for a spicy kick.
- These rolls freeze well: bake, cool, then freeze. Reheat in the oven covered with foil to keep moist.
