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Turn simple crescent dough into something awesome for mornings—these easy-to-grab roll-ups wrap up juicy sausage, fluffy scrambled eggs, and gooey cheese inside a crisp, golden shell. The combo of crunchy outside and cozy middle makes these bites the kind you’ll actually want to get up for.
First time I brought a batch to a family get-together, they vanished in seconds. Now my kids join in to make them Sunday nights so our mornings stay chill all week.
Mouthwatering Ingredients for Next-Level Results
- Fresh Herbs: A sprinkle of chopped chives at the end adds a splash of color and bright flavor.
- Good Butter: Go for rich, creamy European-style to get glossy, tasty tops.
- Cheddar Cheese: Sharp cheddar brings the melty texture and a punch of taste.
- Breakfast Sausage: Grab sturdy, flavorful sausage links—super simple and bold.
- Farm Eggs: Snag eggs from a local farm if you can for deeper taste and fluffier eggs.
- Crescent Rolls: That perfectly flaky store-bought dough gives you a light, tender crust.
Rolling Like a Pro
- Final Touches:
- Brush egg on top for a shiny finish. Near the end, keep checking so you get just the right toastiness.
- Temperature Know-How:
- Bake at a steady 350°F. Placing your baking rack in the middle helps everything brown evenly.
- Assembly Game Plan:
- Chill your dough to make it easier to handle. Stack your stuff near the fat end and roll them up tight, tucking in edges to keep fillings inside.
- Sausage Steps:
- Brown those sausages all the way. Let them sit a minute before rolling up so they don't make the dough soggy.
- Egg Game:
- Whisk eggs until smooth, season however you like. Cook gently, stirring, just until creamy, and take them off the heat before they dry out.
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I’ve made a ton of breakfast roll-ups and found out that letting the eggs and sausage cool a tad before filling works great. And don’t skip pinching the dough seams shut—learned the hard way that it keeps everything inside while baking.
Serving Swagger
Pile these warm roll-ups on a rough wooden platter with some scattered fresh chives. Stack a few for a cool look. A couple bowls of maple syrup or hot sauce nearby make it even tastier for dipping.
Twist It Up
Try different cheeses for new flavors—pepper jack adds a little zing, and Swiss gives it some mildness. Mix in diced ham and peppers for a Denver-style treat. Want to go fancy? Toss in some cooked onions or mushrooms for richer bites.
Stash Like a Champ
Put assembled, raw roll-ups in the fridge (covered!) for up to a day. If they’re already baked, cool them all the way, then seal tight in a container. To get that fresh crisp, pop them in the oven at 325°F when reheating.
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After making these over and over, they’re now our go-to when mornings are nuts or when we want a fun brunch. Making your breakfast favorites portable is honestly genius. It’s a little upgrade that turns a rushed meal into something everyone actually wants.
Frequently Asked Questions
- → Can I use different types of sausage?
- Absolutely, pick your favorite breakfast sausage links. Turkey or chicken work well if you want something lighter.
- → How should I store and reheat leftovers?
- Pop them in a sealed container in the fridge—they’ll stay good for two days. Warm them for 5–7 minutes at 325°F, or just microwave for half a minute.
- → Can I freeze these roll-ups?
- Sure thing. Wrap them one by one in foil and freeze for a month. Let them thaw in the fridge overnight when you’re ready.
- → Why do you reserve some beaten egg?
- Holding back a bit of egg lets you brush it over the top, so you end up with shiny, golden rolls.
- → Can I add vegetables to the filling?
- Go for it. Stuff in tiny pieces of peppers, onion, or spinach—just drain them so the rolls don't get mushy.