These Sausage Crescent Rolls are the perfect breakfast or brunch option. With only a few ingredients and minimal prep time, this recipe is both easy and delicious. Perfect for on-the-go eating or a lazy weekend morning nibble!
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Crescent Sausage Rolls are a simple and tasty way to enjoy breakfast. They’re made with scrambled eggs, a sausage link, and a slice of cheese, all wrapped up in soft, buttery crescent dough. These rolls are great for busy mornings or serving for weekend breakfast or brunch alongside some crispy hash browns and a cozy latte.
Whether you're looking for a grab-and-go breakfast or a something to nibble on a lazy weekend morning, crescent sausage rolls deliver on both convenience and taste. With just a few simple ingredients and a little prep, you can whip up a warm, satisfying dish that feels special any day of the week.
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Ingredients & Substitutions
These are all of the ingredients that you need to make these deliciously simple sausage crescent rolls. Let's go over them and see where you can make changes if you need:
- Crescent dough - You can use a crescent dough sheet that you cut into eight squares, or you can use standard crescent rolls, that come pre-cut into eight triangles. I'll show you how to do both.
- Sausages - This time I used some fancy chicken apple sausages made in Brooklyn, but I usually just grab some precooked pork breakfast links. You can even make your own breakfast sausage, roll it into links, and cook them. Use what you like and can find and afford.
- Eggs - We're going to make some soft scrambled eggs and I figured half an egg per sausage crescent roll would be the perfect amount.
- Heavy Cream - I always add some type of fatty milk or cheese to my scrambled eggs. It not only keeps them moist and soft, but the fat gets between the protein fibers and keeps them from clumping up, leaving you with a softer curd. You can substitute with a plant-based milk, but I would steer away from nonfat varieties for the above reasons. Or, you know, skip it. I won't be mad.
- Cheese - I like a nice, gooey, melty slice of good old American cheese, but you can use whatever cheese you like. A spicy Monterey Jack would give a nice kick to these sausage crescent rolls or shredded swiss would lend a nice nutty flavor.
See recipe card below for a full list of ingredients and measurements.
Short Recipe Video
Step-by-Step Instructions
As always, I suggest you read all through the recipe, look at my pretty pictures, and then grab your ingredients. Let's go!
- Start by preheating your oven to 375°F and lining a large sheet pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
Using crescent dough sheet
Step 1: Cook your sausages as per package recommendations. If precooked, you can skip this, or just warm them up for a few minutes in a pan or in the oven. Let cool.
Step 2: Whisk together the eggs and cream, adding a little pinch of salt and pepper for flavor.
Step 3: Preheat a nonstick pan, or other skillet, over medium low heat. Add all but about 2 tablespoons of your egg into the pan. Reserve the remainder for egg wash.
Cook the eggs until they are just set. They should still look a bit wet and shiny as they will cook more in the oven. Let cool.
Step 4: Remove the crescent dough from the tube. Don't be scared when it pops, even though I always jump and squeak a little. Use a pizza cutter, or a sharp knife, to cut your crescent dough into 8 equal-ish rectangles.
Step 5: Place a half a slice of cheese, a couple tablespoons of egg, and a sausage onto a piece of crescent dough. Wrap them up like a hug and press the top flap down to seal.
Step 6: Place all of the sausage crescent rolls on the baking tray and brush with the reserved egg.
Using crescent roll dough
- Start by unrolling the crescent rolls and cutting along the perforated lines to separate the individual triangles of dough.
Step 1: Place a folded half slice of cheese, a couple tablespoons of egg, and a sausage onto the fat end of a crescent roll triangle.
Step 2: Roll it up over the fillings and either tuck the end under or press it onto the top of the roll.
Step 3: Brush with the reserved egg.
Step 4: Sprinkle with poppy seeds, pretzel salt, sesame seeds, or everything seasoning... or just flaky salt and black pepper.
Step 5: Place them in a 375°F oven and bake for 12-15 minutes or until golden brown. Let cool for a few minutes before picking one up in each hand and enjoying.
These are delicious just the way they are or dipped in ketchup or homemade ranch dressing.
Expert tips
These sausage rolls are so simple, you wouldn't think you need any extra tips, but I have a few things to share that will help you to make them the best ever:
- Prevent soggy dough: To keep the crescent dough from getting soggy, let the scrambled eggs cool completely before assembling the rolls. You can also pat the sausage links dry with a paper towel to remove excess grease. This will help the rolls bake up flaky and golden.
- Keep things chilled: If the dough starts to get warm during assembly, just pop the tray of finished sausage rolls into the freezer for about 15 minutes while you preheat your oven to 375°. When the oven is hot, remove them from the freezer, give them an egg wash and a sprinkle of something tasty, and bake.
- Freeze before baking to meal prep: Assemble the rolls as directed, but instead of baking them right away, place them on a parchment-lined baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container and enjoying the freezer for up to a month. When you're ready to bake, add a few extra minutes to the baking time—no need to thaw!
Recipe FAQs
The eggs will continue to cook when you put them in the oven, so if you cook them the way you would normally eat them they might be overcooked and dry. Under-cooking them just a little bit means that you'll have perfectly cooked eggs when they come out of the oven.
If your sausage links come pre-cooked, you don't have to cook them at all. I like to pop them in the oven for 10 minutes to get a little bit of color on them, but you can certainly use them straight from the package. If they're frozen, make sure they're thawed first.
Let them cool completely before storing. Store cooked rolls in an airtight container in the refrigerator for up to 3 days.
For the best results, reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them in 15-20 second increments, but they might be a bit soggy 😔
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-Cynthia
📖 Recipe
Sausage Crescent Rolls Recipe (Easy And Delicious)
Ingredients
- 8 links breakfast sausage
- 4 large eggs
- ¼ cup heavy cream
- Salt and pepper to taste
- 4 slices American cheese
- 1 Crescent dough sheet or tube of crescent rolls
Instructions
- Start by preheating your oven to 375°F and lining a large sheet pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
- Cook your sausages as per package recommendations. If precooked, you can skip this, or just warm them up for a few minutes in a pan or in the oven. Let cool.
- Whisk together the eggs and cream, adding a little pinch of salt and pepper for flavor.
- Preheat a nonstick pan, or other skillet, over medium low heat. Add all but about 2 tablespoons of your egg into the pan. Reserve the remaining egg for an egg wash.
- Cook the eggs until they are just set. They should still look a bit wet and shiny as they will cook more in the oven. Let cool.
Using a crescent dough sheet
- Use a pizza cutter, or a sharp knife, to cut your crescent dough into 8 equal-ish squares.
- Place a half a slice of cheese, a couple tablespoons of egg, and a sausage onto a piece of crescent dough. Wrap them up, crossing the corners over each other on top. Press the top flap down to seal.
Using individual crescent roll triangles
- Start by unrolling the crescent rolls and cutting along the perforated lines to separate the individual triangles of dough.
- Place a folded half slice of cheese, a couple tablespoons of egg, and a sausage onto the fat end of a crescent roll triangle.
- Roll it up over the fillings and either tuck the end under or press it onto the top of the roll.
All sausage crescent rolls
- Place all of the sausage crescent rolls on the baking tray and brush with the reserved egg.
- Sprinkle with poppy seeds, pretzel salt, sesame seeds, or everything seasoning... or just salt and pepper.
- Bake at 375°F for 12 to 15 minutes, or until golden brown. Let cool for a few minutes, and then enjoy.
- These are delicious just the way they are or dipped in ketchup or homemade ranch dressing.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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