Sausage, Egg & Cheese Breakfast Rolls Recipe
Sausage, Egg & Cheese Breakfast Rolls
Imagine the soft, fluffy texture of a cinnamon roll, but filled with all your favorite savory breakfast staples. These Sausage, Egg & Cheese Breakfast Rolls are the ultimate comfort food mashup. Instead of cinnamon and sugar, we roll up savory breakfast sausage, fluffy scrambled eggs, and plenty of melted cheddar cheese into a tender dough spiral. The result is a hand-held, hearty breakfast that is perfect for feeding a crowd.
These rolls are a fantastic solution for holiday brunches or busy school mornings because they reheat beautifully. They offer the satisfying flavor of a breakfast burrito or sandwich, but in a fun, pull-apart format that kids and adults alike adore. The dough becomes golden and slightly crisp on the outside, while remaining soft and cheesy on the inside.
Why You Will Love This Recipe
This recipe takes the “all-in-one” breakfast concept to a new level. Here is why it works:
- Savory Comfort: It satisfies that craving for warm, cheesy, meaty goodness first thing in the morning.
- Meal Prep Gold: You can bake a batch on Sunday and reheat them throughout the week for a quick grab-and-go breakfast.
- Customizable: Not a fan of sausage? Swap it for bacon, diced ham, or veggies like spinach and peppers.
- Crowd Pleaser: It is visually impressive and easy to serve buffet-style right out of the pan.
Sausage, Egg & Cheese Breakfast Rolls
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet over medium heat, cook the sausage until browned. Drain grease. Remove sausage.
- Whisk eggs and scramble them in the skillet until just set (slightly runny is okay). Remove from heat.
- Roll out the pizza dough into a large rectangle on a floured surface.
- Brush dough with melted butter and sprinkle with garlic powder.
- Spread scrambled eggs evenly over the dough, followed by sausage and shredded cheese.
- Roll the dough tightly into a long log. Slice into 12 even pieces using a serrated knife.
- Place rolls in the baking dish. Bake for 15-20 minutes until golden brown.
- Garnish with parsley and serve warm.
Notes
Ingredients
You can make your own dough, but using a store-bought cheat makes this incredibly fast.
The Base
- Pizza Dough – A tube of refrigerated pizza dough (classic or thin crust) works perfectly. You can also use crescent dough sheets for a flakier, buttery texture.
- Butter – Melted, for brushing the dough to add richness and help the filling stick.
- Garlic Powder – A sprinkle of garlic powder adds a savory depth to the dough base.
The Filling
- Breakfast Sausage – Ground pork sausage. Cook it and crumble it finely so it rolls up easily.
- Eggs – You’ll need about 5-6 large eggs, scrambled soft.
- Cheddar Cheese – Sharp cheddar or a Colby Jack blend melts beautifully. Shred it off the block for the best texture.
- Parsley – Freshly chopped for a pop of color and freshness on top.
Instructions
1. Prepare the Fillings
First, cook the ground sausage in a skillet over medium heat until browned and no longer pink. Drain the excess grease well. In the same skillet (wiped clean), scramble the eggs. Tip: Undercook the eggs slightly (leave them a bit wet), as they will continue cooking in the oven.
2. Prep the Dough
Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick spray. Roll out your pizza dough onto a clean, lightly floured surface into a large rectangle. If the dough snaps back, let it rest for 5 minutes to relax the gluten.
3. Layer the Flavor
Brush the dough lightly with melted butter and sprinkle with garlic powder. Evenly spread the scrambled eggs over the dough, leaving a small border at the edges. Top with the crumbled cooked sausage and a generous layer of shredded cheese.
4. Roll and Slice
Starting from the long edge, tightly roll the dough up into a log (just like making cinnamon rolls). Pinch the seam to seal. Using a serrated knife, slice the log into 10-12 even rolls.
5. Bake
Place the rolls cut-side up in the prepared baking dish. They can be touching slightly. Bake for 15-20 minutes, or until the dough is golden brown and the cheese is bubbly. If the tops brown too quickly, tent loosely with foil.
6. Serve
Remove from the oven and brush with a little more melted butter if desired. Sprinkle with fresh chopped parsley. Serve warm.
Chef’s Tips for Perfect Rolls
- The Knife Matters: Use a sharp serrated bread knife and use a sawing motion to cut the rolls. Pressing down with a dull knife will squish the rolls and push the filling out.
- Don’t Overstuff: While it is tempting to load them up, too much filling makes the log difficult to roll and messy to cut.
- Dip It: For a sweet and savory combo, serve these with a side of maple syrup. For a savory kick, try sausage gravy or salsa.
- Reheating: To reheat, microwave for 30 seconds or pop them in a toaster oven/air fryer for 2-3 minutes to crisp up the edges.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked rolls individually wrapped for up to 2 months.
These Sausage, Egg & Cheese Breakfast Rolls are a fun, flavorful way to shake up your breakfast routine. Enjoy the cheesy, savory goodness in every bite!
