Sausage Crescent Rolls

Sausage Crescent Rolls are a quick breakfast idea for busy weekday mornings, a lazy Sunday or even entertaining company. With only 4 main ingredients, you can whip this quick breakfast in no time at all.

 

There is no debating it, breakfast IS the most important meal of the day! Think about it, you’ve just gone seven or more hours without sustenance. Its name hails from “breaking the fast.” Packed with protein and deliciousness, these are about to be the whole families new favorite breakfast go-to.

Why You’ll Love This Breastfast

What’s not to love?

• Ease– Simplicity is the name of the game most days at my house. And if we are being honest, breakfast isn’t my favorite meal to prepare, so having something that is easy is key.
• Handheld– While I will pick a fork and knife to eat these or even pizza, hubby and the kids love any food that can be eaten sans a plate and utensils.
• Make-Ahead Friendly– This dish is not only make-ahead friendly, it can also be frozen.

What You’ll Need to Make Sausage Crescent Rolls

The simple ingredients come with oodles of modifications and customizations for sausage crescents.

• Eggs- You’ll need 4 large eggs to make enough scrambled eggs for these breakfast rolls.
• Whole Milk- Milk is optional, but I like to add a tad to my scrambled eggs to get them light, fluffy and not dry.
• Coarse kosher salt and freshly ground pepper– For seasoning the eggs and also for garnishing and seasoning after baking, if you’d like.
• Savory sausage links– Pick your favorite flavor- homestyle, maple or even pick up some turkey sausage links.
• Cheese- I like cheddar for this recipe. This is the perfect time to clean out the cheese drawer and use other odds and ends pieces in the fridge.
• Refrigerated crescent dough– Just one roll is needed to make 8.
• Chives- Chives are added for a touch of freshness and to make these pictures look pretty, but we all know that I am not sprinkling my kids easy breakfast with chives. They are optional.

How to Make Sausage Crescent Rolls

Scroll down further for options on make-ahead and freezer. It will take you about 15 minutes to get the eggs and sausage cooked, but these can be done ahead of time.

1. Prep. Preheat the oven and line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make for easier clean-up.
2. Whisk Eggs. In a small mixing bowl, whisk together the eggs and milk, season with salt and freshly ground pepper to taste. Make sure the eggs are fully beaten to make them light and fluffy.

3. Make Sausage. Cook the breakfast sausage in a medium skillet over medium heat, turning until all browned and cooked, approximately 5-7 minutes.

4. Make Eggs. Without cleaning it out, add the whisked eggs to the same skillet. The rendered sausage grease will prevent the eggs from sticking and also add flavor. Stir while cooking to make scrambled eggs, remove from heat when eggs are just firm. They need to be set enough to roll, but not too dry because they will cook more in the oven.
5. Assemble. Unroll the crescent roll dough onto a clean work surface, breaking apart each along the perforated edge. If the lines aren’t clean, use a pizza cutter or sharp knife. Equally divide the scrambled eggs, shredded cheese and one fresh sausage link into each crescent, roll it up and place it on the rimmed baking sheet.

6. Cook. Baked until the tops are golden brown. Feel free to garnish them or just wait until they’ve cooked a bit and then eat them.

Variations

This sausage crescent roll recipe is super easy, but also has several ways to customize based on personal preference or just plain what you happen to have in the fridge. Or if you have picky eaters, to please them so the whole family can enjoy.

• Protein– Traditional pork sausage comes in so many flavors, maple, original, spicy and more. Swap this out with turkey sausage or even plant-based sausages. Crumbled ground sausage can also be used. Just add the sausage mixture right on top of the eggs.
• Cheese– I think of cheese as the best part. Cheddar is classic, but other melty cheeses also work. My favorites are Swiss, smoked gouda and pepper jack for spicy rolls. Make them Greek with feta or Mexican with queso fresco or cotija. You can even use cream cheese! Just make sure the cream cheese is room temperature so it is smooth. Cream cheese mixtures like chive or lox are also fun.
• Veggies– Add veggie to the mix for more of an omelette. Make sure they are all cooked and anything that has a high water content is fully sweat so you don’t end up with soggy rolls.

• Toppings- I used chives to make these look pretty. Chopped parsley also works. Some folks might enjoy a dollop of sour cream on their sausage rolls.
• Dipping Sauces– Ketchup always seem to be a winner for eggs. Maple syrup and other savory sauces also work.
• Seasonings- For easy flavor, add seasoned salt, garlic powder, onion powder or other fun seasoning blends.

What to Serve Them With

I think of these as a one-dish meal since they have all of the essential breakfast elements. Sure you can serve them as one dish of many for a brunch or breakfast buffet or holiday.

Pair them with a fresh fruit salad, alongside a hefty stack of pancakes or with a sweet cinnamon coffee cake. I also love a spinach tomato frittata.

Of course, coffee and a glass of orange juice or even an Orange Crush, are also complementary.

Make-Ahead and Storage

Can you make Sausage Crescent Rolls ahead of time?

Sausage Crescent Rolls also gives you the flexibility to make them the night before. You can cook your sausage, scramble your eggs, even assemble your crescent rolls ahead of time and then pop them in the oven when you are ready to eat.

How to Store Sausage Crescent Rolls

Store leftovers in an airtight container in the refrigerator for up to 5 days. They are best reheated a hot oven for 4-5 minutes.

If reheating in the microwave, wrap in a paper towel and heat at 50% power for 20-40 seconds. Bread may become rubbery.

How to Freeze Sausage Crescent Rolls

These can be frozen before being cooked or after baking. Wrap tightly in freezer wrap or aluminum foil Freeze for up to 6 months. Cook from frozen at 350°F for 18-20 minutes.

More Delicious Breakfast Ideas

• Chickpeas with Poached Eggs
• Chile Relleno Breakfast Casserole
• Cheesy Vegetable Casserole
• Scotch Eggs Recipe

 This is a sponsored post written by me on behalf of Smithfield.