Sausage, Egg, and Cheese Roll-ups

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Watch Me Make It

These Sausage, Egg, and Cheese Roll-Ups turn familiar breakfast ingredients into a warm, handheld bake. The flaky exterior, savory filling, and light cinnamon-sugar finish make them especially good with maple syrup or another favorite dipping sauce. Let them rest briefly after baking so the hot cheese and filling have time to settle.

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Why This Recipe Works

Fully cooked, non-runny scrambled eggs are important here because excess moisture can keep the dough from baking evenly around the filling. A light egg wash helps the surface brown while giving the cinnamon sugar something to cling to.

A hand holds a crescent roll-up filled with scrambled eggs, cheese, and breakfast sausage.

Ingredients

1 tube Grand's crescent dough or similar
American cheese, sliced and folded in half horizontally
1 tablespoon cooked scrambled eggs
small breakfast sausage, cooked through
egg wash (1 egg mixed with a little water)
cinnamon sugar (1 tablespoon sugar, 1 tablespoon granulated white sugar, ½ teaspoon cinnamon)
maple syrup or your favorite dipping sauce

How to Make It

Preheat the oven to 375 degrees. Unroll the tube of Grand's crescent dough on a flat work surface.

A hand brushes egg wash over unbaked sausage, egg, and cheese crescent roll-ups on a baking sheet.

Place a slice of American cheese on the long fat end of the crescent roll. Add about one tablespoon of cooked scrambled eggs on top of the cheese.

A hand sprinkles cinnamon sugar over unbaked sausage, egg, and cheese crescent roll-ups on a baking tray.

Lay a small breakfast sausage on top of the scrambled eggs. Roll up the crescent dough, ensuring the seam is on the bottom.

Place the roll-ups on a baking sheet. Brush a light layer of egg wash across the top of each roll-up.

Baked sausage, egg, and cheese crescent roll-ups on a baking sheet in an oven.

Season the top with a pinch of cinnamon sugar. Bake in the oven for 15 to 18 minutes until golden brown on top.

Remove from the oven and allow to cool for about five minutes. Serve with maple syrup or your favorite dipping sauce.

A hand pours maple syrup over sausage, egg, and cheese crescent roll-ups on a plate.

Tips and Variations

Keep the filling gathered toward the wider end of each dough piece and roll with gentle, even tension to help prevent gaps and leaks. Check the seams after rolling, since a secure closure helps the dough hold its shape as it expands.

A hand holds a crescent roll-up wrapped around sausage and melted cheese.

Brush on the egg wash lightly rather than heavily so the topping stays in place without creating wet patches. Look for evenly browned tops and baked-looking dough around the seams, not color in just one spot.

Frequently Asked Questions

What temperature should I bake the sausage, egg, and cheese roll-ups?

Bake the roll-ups at 375 degrees.

How long do these breakfast roll-ups bake?

Bake for 15 to 18 minutes, until the tops are golden brown.

How do I keep the crescent roll-ups sealed while baking?

Roll up the dough and place each roll-up seam-side down on the baking sheet.

What goes on top of the roll-ups before baking?

Brush the tops with a light layer of egg wash, then add a pinch of cinnamon sugar.

What should I serve with sausage, egg, and cheese roll-ups?

Let them cool for about 5 minutes, then serve with maple syrup or your favorite dipping sauce.

Serving Ideas

Maple syrup adds a sweet-savory contrast, while ketchup, hot sauce, or another breakfast dipping sauce also works well. Serve with fresh fruit or breakfast potatoes for a more complete meal.