Sausage Egg Breakfast Roll-Ups are a fun and delicious way to start your day. They pack flavorful sausage, fluffy scrambled eggs, and a touch of cheese all wrapped up neatly, making them perfect for breakfast on the go or a cozy weekend morning.
I love making these roll-ups because they’re super easy to customize and don’t create a big mess in the kitchen. Plus, they’re satisfying without feeling heavy, so I can enjoy a tasty breakfast without slowing down my morning. Sometimes I add a little spinach or a dash of hot sauce to give them a bit of extra kick.
My favorite way to serve these roll-ups is with a side of fresh fruit or a simple salad. They hold together well, so they’re great for packing in a lunchbox or enjoying right away with a cup of coffee. It’s a recipe that always feels like a warm hug in breakfast form, and it’s sure to please everyone at the table!
Key Ingredients & Substitutions
Puff Pastry: This is the base that makes roll-ups light and flaky. If you prefer, you can use crescent roll dough for a softer texture. Just watch the baking time as it may be shorter.
Breakfast Sausage: I use regular pork sausage for its flavor. For a healthier option, try turkey sausage or plant-based sausage. Make sure to cook it fully before assembling.
Eggs: Eggs add fluffiness and richness. Use large eggs for consistent results. If you’re avoiding dairy, skip the milk or substitute with almond or oat milk in the scramble.
Cheese: Cheddar is classic here, but feel free to mix it up with mozzarella, pepper jack, or Swiss. Vegan cheese can be used to keep it dairy-free.
How Can I Roll and Seal the Pastry Without Stuffing Falling Out?
Rolling these up neatly can be tricky but easy with a few tips:
- Leave a small border around the edges of the puff pastry to avoid filling leaking out.
- Fold the shorter edges in slightly before you start rolling from one end to the other.
- Roll gently but firmly, keeping the filling inside as you go.
- Place the seam side down on the baking sheet; this helps the roll stay closed during baking.
- Brushing with egg wash also acts like glue—sealing the edges and giving a nice golden finish.
Equipment You’ll Need
- Baking sheet – I use this to hold the roll-ups as they bake until golden and flaky.
- Parchment paper – helps prevent sticking and makes cleanup easier.
- Skillet – used for cooking the sausage and scrambling the eggs, making everything cook evenly.
- Mixing bowls – for whisking eggs and mixing ingredients without mess.
- Pastry brush – essential for brushing egg wash on the pastry for a shiny finish.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham for different meaty flavors.
- Mix in sautéed veggies like spinach, bell peppers, or mushrooms for extra nutrients and color.
- Use pepper jack or feta cheese instead of cheddar for a spicy or creamy twist.
- Add a dash of hot sauce or herbs such as chives or oregano to boost flavor.
Sausage Egg Breakfast Roll-Ups
Ingredients You’ll Need:
- 1 sheet puff pastry (thawed if frozen)
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 lb breakfast sausage (bulk or links, removed from casing)
- 1/2 cup shredded cheese (cheddar or your choice)
- 1 tablespoon butter or oil for cooking sausage
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- Optional: garlic powder or onion powder for seasoning
Time Needed
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, so in total you’ll need around 25-30 minutes from start to finish to enjoy tasty breakfast roll-ups.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat a skillet over medium heat and cook the breakfast sausage, breaking it apart with a spoon, until it’s nicely browned and fully cooked. Drain excess grease and set the sausage aside.
2. Scramble the Eggs:
In a bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings you like. Pour this mixture into a nonstick pan and scramble gently over medium-low heat until just set but still soft. Remove from heat.
3. Prepare Puff Pastry and Assemble:
Roll out the puff pastry on a lightly floured surface and cut it into 4 equal rectangles. On each piece, spread a thin layer of scrambled eggs, leaving a small border around the edges. Sprinkle cooked sausage on top, then add shredded cheese.
4. Roll and Seal:
Carefully roll each rectangle from one short end to the other, folding in the sides slightly as you roll to keep the filling inside. Place each roll-up seam-side down on a parchment-lined baking sheet.
5. Add Egg Wash and Bake:
Whisk the remaining egg with water and brush this egg wash over the tops of the roll-ups. Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and puffy.
6. Serve:
Let the roll-ups cool just a bit, garnish with chopped parsley if you like, then enjoy your warm and delicious breakfast treat!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just make sure to thaw the puff pastry completely in the refrigerator before using. This will make it easier to roll out and prevent it from tearing.
How Can I Make This Recipe Ahead of Time?
You can assemble the roll-ups in advance and keep them covered in the fridge for up to 12 hours. When ready to eat, brush with egg wash and bake as directed for a fresh, hot breakfast.
What’s the Best Way to Store Leftovers?
Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven at 350°F for about 10 minutes to keep the pastry crispy.
Can I Customize the Filling?
Absolutely! Swap the sausage for bacon, ham, or veggies like spinach and peppers. Feel free to try different types of cheese to match your taste.