These Sausage Egg and Cheese Breakfast Rolls are perfect for a fast, on-the-go breakfast. Make ahead of time, freeze, then reheat when ready!
AN EASY HANDHELD BREAKFAST
We finally started back to school here in our part of Virginia. Not gonna lie - it's been a challenge to get back into the swing of things. We're all a little slow in the mornings right now and breakfast is usually an afterthought. I made a bunch of Freezer-Friendly Breakfast Burritos for a quick breakfast but I wanted something new to add into our morning breakfast-on-the-go routine. And boy, have I found it in these little bites of goodness!
CAN I FREEZE THESE BREAKFAST ROLLS?
Absolutely! They can all be made and baked ahead of time. Flash freeze them first on a baking tray. Then package properly (for freezer protection.) When ready to eat, simply reheat in the microwave. These are wonderful for breakfast on the go. Hand it to your kiddo as they head out to the bus or in the car on the way to school.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- eggs
- salt and pepper
- refrigerated crescent rolls
- cooked breakfast sausage links
- American cheese
HOW TO MAKE SAUSAGE, EGG AND CHEESE BREAKFAST ROLLS:
Heat oven to 350°F. In small bowl, whisk together eggs.
Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
Scramble remaining eggs (adding salt and pepper, to taste).
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle.
Top each with spoonful of scrambled eggs and 1 sausage link.
Loosely roll up triangles around filling.
Place rolls on greased cookie sheet.
Brush reserved beaten egg on top of each crescent.
Sprinkle freshly ground black pepper over each. Bake 15 to 18 minutes or until golden brown.
Rolls can be frozen then reheated in the microwave for about one minute.
Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.
CRAVING MORE RECIPES? TRY THESE!
Sausage, Egg and Cheese Breakfast Rolls
Ingredients
- 5 large eggs
- salt and pepper to taste
- 8 ounce tube refrigerated crescent rolls
- 8 fully cooked breakfast sausage links
- 4 slices American cheese
Instructions
- Heat oven to 350°F. In small bowl, beat eggs together well. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls later.
- Scramble remaining eggs (adding salt and pepper, to taste)
- Unroll crescent roll dough onto work surface; separate into 8 triangles.
- Cut cheese slices in half; place 1 half on each triangle.
- Top each with spoonful of scrambled eggs and 1 sausage link.
- Loosely roll up crescent rolls. Place rolls on ungreased cookie sheet.
- Brush reserved beaten egg on top of each crescent. Sprinkle freshly ground black pepper over each.
- Bake 15 to 18 minutes or until golden brown then serve.
Video
Notes
- Cooked rolls can be frozen then reheated in the microwave for about one minute.
- Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw before rolling them up.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: September 2017
Updated & republished: June 2019
Rose
Do you have to defrost first, then microwave? Or just microwave from frozen?
Brandie @ The Country Cook
I assume you're talking about the sausage links? As long as your sausage links are fully cooked and not raw, you are going to defrost them in the microwave for about 30 seconds until no longer fully frozen. They will finish warming up as the breakfast rolls bake in the oven.
Rose
I was referring to your comment under notes: Cooked rolls can be frozen then reheated in the microwave for about one minute?
Brandie @ The Country Cook
That would be from frozen. Obviously microwaves vary and have different wattages so that is just a suggested reheating time 🙂
Meghan
Found your blog! Great recipes! Cant wait to try this one. Do you recommend any other way to reheat if no microwave?
Brandie @ The Country Cook
You could do it in an oven or toaster oven. I would guess put them on a baking tray and bake at 350f until warmed through (depending if you’re reheating from frozen it from refrigerator. If they get too brisk, cover with aluminum foil. ☺️
PAM Renfrow
These were very tasty and easy! Made with Jimmy Dean Turkey Sausages. Will definitely make again!
Suzie Single
The family loved these! Thanks for the recipe.
Jan
After freezing, what is the best way to rewarm them?
Carmen
Preparé la receta y a toda mi familia le gustó mucho. Excelente receta, gracias por compartirla.
Claudia Davis
These really are simple and freeze great!
NyyteFyre
What can I use instead of cresent rolls as I can't find them here? Would puff or shortcrust pastry work?
Larry
The only problem is I do not see how to print them or save to a pdf
Brandie @ The Country Cook
Hi Larry, if you look at the bottom of each recipe you will see a recipe in a printable format. Click on the "Print" button below the thumbnail photo.
Valerie
Do you think bacon would freeze just as well in place of sausage
Tammy
do you flash freeze these before bagging?
Brandie @ The Country Cook
Hi Tammy! Yep unless you plan on bagging them in a single layer. If you need to stack them so you can fit a bunch into one bag, then flash freezing is useful. 🙂
Shari
Hi, I did read anywhere that says how long they will last in the freezer
Brandie @ The Country Cook
Hi Shari - no longer than about 3 months. 🙂
Barbie
My 13-year-old son asked me to "make these all the time". I didn't put cheese on all of them. We aren't big cheese- with-eggs lovers. Here's the deal, I do not like to cook. I just do not have the patience for it. However since discovering your site, I have enjoyed trying new recipes. My son and husband thank you too 🙂 Keep up the awesome down-to-earth-real-food-on-a-plate recipe development please.