Sausage and Egg Breakfast Rolls

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Golden, flaky pastry wrapped around creamy scrambled eggs and savory sausage – the Sausage and Egg Breakfast Rolls are the kind of morning indulgence that makes you want to slow down and savor every bite. Whether you need a hearty brunch option or want a portable breakfast that doesn’t skimp on satisfaction, these rolls bring all the comfort of a diner classic in a beautifully baked package.

Each roll is generously filled with seasoned sausage and fluffy eggs, then baked until crisp and golden. These are great for busy weekdays, lazy weekends, or entertaining a brunch crowd. With just a few ingredients and very little prep, they’re also incredibly practical to make ahead and reheat.

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What Kind of Puff Pastry Should I Use?

For these breakfast rolls, use all-butter puff pastry if you can find it. It gives a richer, flakier finish than the ones made with shortening or mixed fats. Store-bought frozen puff pastry works perfectly – just thaw it in the fridge overnight. If you’re feeling ambitious, homemade puff pastry will absolutely shine here, but it’s not a must.

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Ingredients for the Sausage and Egg Breakfast Rolls

Puff Pastry Sheets
The foundation of the rolls. Puff pastry gives that iconic golden crunch and layers of flaky texture.

Breakfast Sausage
Choose your favorite kind – maple, spicy, or classic pork. Cooked and crumbled before wrapping.

Eggs
Lightly scrambled and soft-cooked so they finish baking in the oven without drying out.

Cheddar Cheese (optional)
Mild or sharp cheddar adds a creamy, melty touch inside the roll. Optional, but lovely.

Chives (for garnish)
Adds a pop of freshness and color once baked.

Egg Wash
Just one egg beaten with a splash of water helps the pastry brown and shine beautifully.

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How To Make the Sausage and Egg Breakfast Rolls

Step 1: Cook the Sausage

In a skillet over medium heat, crumble and brown the sausage until fully cooked. Drain excess grease and set aside to cool slightly.

Step 2: Scramble the Eggs

Crack the eggs into a bowl, season lightly, and whisk. Cook over low heat, stirring gently, until they are just set but still soft. Remove from heat.

Step 3: Prepare the Puff Pastry

Roll out the puff pastry on a floured surface and cut into rectangles, approximately 5×7 inches each. Keep them cold until ready to fill.

Step 4: Assemble the Rolls

Layer scrambled eggs, sausage, and cheese (if using) down the center of each rectangle. Fold the edges over and seal with a bit of egg wash. Place seam-side down on a parchment-lined baking sheet.

Step 5: Bake

Brush each roll with egg wash and bake at 400°F (200°C) for 18–20 minutes, or until golden brown and puffed.

Step 6: Garnish and Serve

Let the rolls cool slightly. Sprinkle with chopped chives and serve warm.

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How to Serve and Store These Breakfast Rolls

Serve these rolls warm straight from the oven with a side of fruit, a dollop of sour cream, or even dipped into a tangy salsa or hot sauce. They’re fantastic as a brunch centerpiece or wrapped up to take on the go.

To store, let the rolls cool completely, then wrap individually in foil or airtight containers. Refrigerate for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 8–10 minutes or until warmed through. They also freeze well for up to one month – just thaw in the fridge before reheating.

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Frequently Asked Questions

Can I make these breakfast rolls ahead of time?

Absolutely. You can assemble the rolls a day ahead and keep them chilled until baking. Or fully bake, cool, and refrigerate or freeze them for later reheating.

What kind of sausage works best?

Any ground breakfast sausage works well. Try spicy for a kick, maple for sweetness, or turkey sausage for a lighter version.

Can I add vegetables?

Yes, diced bell peppers, onions, or even spinach can be cooked down and added for extra texture and nutrition.

Do I have to use cheese?

Not at all! Cheese adds richness, but these rolls are still delicious without it.

Can I use crescent roll dough instead of puff pastry?

You can. Crescent roll dough will give a softer, more bread-like texture, but it’s still tasty.

How do I prevent the filling from leaking out?

Don’t overfill and make sure to seal the edges well. Use a little egg wash to glue the pastry shut.

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Want More Breakfast Ideas?

You might also like the Fluffy Japanese Souffle Pancakes, a light and airy breakfast treat that feels like biting into a cloud. Or for something savory and comforting, the Cracker Barrel Homemade Chicken Dumplings Recipe delivers a warm start to your day.

For a casserole-style breakfast, the Mississippi Sin Quiche is a creamy, cheesy option that feeds a crowd. And if you’re after a grab-and-go idea, the Loaded Tater Tot Appetizers double as a brunch snack or party bite.

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If you make it, I’d love to hear how it turned out. Did you add cheese? Try it with turkey sausage? Leave a comment below. I’m always curious how others bake it.

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