These Breakfast Rolls will be your new favorite way to start the day, made with sausage, eggs, and cheese, rolled up in crescent roll dough, and baked to perfection. Topped with creamy homemade gravy, they’re irresistible. I’m craving one as I describe them to you—I loved every bite! Is it morning, yet? If you love these breakfast rolls, you will also love my Biscuits and Gravy Breakfast Bake!
Breakfast Rolls Ingredients & Substitutions
- Breakfast Sausage: Breakfast sausage is a type of fresh pork sausage typically seasoned with a blend of herbs and spices. If you can’t find seasoned ground pork sausage, I have a delicious recipe for breakfast sausage that I used for patties that would be perfect for this recipe. Just skip forming the sausage into patties and you’re good to go!
- Dough: I used 2 tubes of crescent roll dough to make this recipe as easy as possible. Stack one sheet on top of the other and roll them out to a 13×13-inch square. If you buy the sheets with seams (they also come seamless), make sure the seams are connected and smooth. If you want to use homemade dough, the dough from my cinnamon rolls will work, but you may want to reduce the amount of sugar in the recipe.
- Eggs: I scrambled six eggs. You can use your favorite method or try my buttermilk scrambled eggs in the rolls.
- Cheese: Although I used sharp cheddar cheese, these rolls would be good with other varieties, too! For a little kick, use pepper jack. Or, use a blend of cheeses.
- Gravy: After you cook the sausage, leave the drippings from the sausage in the skillet. You will use this for the gravy. It is the same gravy recipe I used for my Biscuits and Gravy Casserole, which you will also want to check out!
Easy Variations To Breakfast Rolls
Here are some simple variations you can make to the breakfast rolls recipe to switch things up:
- Try other kinds of meat! I would love these with crisp, crumbled bacon. Diced ham or turkey sausage would also work.
- Swap out the cheese for another variety.
- Add vegetables like bell peppers, spinach, or onions.
- Get Saucy/Try other toppings! Instead of gravy, top the rolls with hollandaise sauce, tomato sauce (or marinara), or sliced avocado.
Make Ahead Breakfast Rolls: Tips for Preparing and Storing in Advance
Isn’t it great to know that breakfast is ready to go into the oven when you wake up? Here is how to get the rolls prepared the day before:
- Cook the sausage, scramble the eggs, and shred the cheese. After you cook the sausage, don’t forget to make the gravy!
- Assemble the rolls and place them in the baking dish.
- Cover the rolls with plastic wrap or aluminum foil. Store them in the refrigerator for up to 24 hours.
- Once the gravy cools, store it in a separate container in the refrigerator.
- When ready to bake, remove the plastic wrap or foil. Bake as instructed, but you may need to add a few minutes to the baking time.
- Heat up the gravy to pour over the baked rolls.
Storing & Reheating Breakfast Rolls
To store leftover breakfast rolls, first, let them cool to room temperature. Next, wrap each in plastic wrap and store them in an airtight container in the refrigerator. They will last up to 3-4 days. To reheat, unwrap the rolls and warm them in the microwave for 30-60 seconds. Or, heat them up in the oven at 350°F for 10 minutes, or until warmed through.
Breakfast Rolls
Ingredients
- 1 pound ground breakfast sausage
- 2 tubes (8-count each) crescent rolls
- 6 large eggs, scrambled
- 2 cups (226 g) sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 ½ cups (612.5 g) whole milk
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- parsley, chopped for garnish
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium skillet over medium heat, cook sausage, breaking up the meat as you go, until done (8-10 minutes). Remove skillet from heat.
- Working on a clean work surface, lay out one sheet of crescent roll dough. Place the second sheet of dough on top of the first. Roll out the sheets to a 13×13-inch square, ensuring all seams are connected and smooth (unless using seamless dough sheets).
- Using a slotted spoon, scoop the sausage out of the skillet and place on top of the dough, reserving the drippings in the skillet to be used for the gravy.
- Top the sausage with scrambled eggs and cheese.
- Starting on the long edge, carefully roll the dough into a log. Slice into 8 equal-sized pieces.
- Place the rolls into the baking dish and bake for 30-35 minutes, or until the tops are golden brown and the rolls are cooked through.
- While the rolls are baking, prepare the gravy.
- To the same skillet used to cook the sausage, add butter. Melt over medium heat.
- Once melted, add flour and whisk to combine. Cook 2-3 minutes, or until golden brown, whisking often.
- Slowly whisk in milk, salt, pepper, and garlic powder. Cook and stir until thickened and hot, whisking often.
- Pour the gravy over the baked breakfast rolls.
- Garnish with parsley, and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These breakfast rolls are fantastic! The sausage, egg, and cheese make for a delicious filling, and the creamy gravy adds a rich touch, or should I say, taste!
Elizabeth
I can't say anything bad about these breakfast rolls–they are filled with all of my favorite breakfast foods, sausage, egg, and cheese!
Annabelle
These are decently easy to make, just a few steps that take a little bit of time. And it's a filling breakfast!
Bella
This is a comforting breakfast that is hard to resist! It will fill you up, that's for sure!
Selena
I like the idea of getting these rolls assembled ahead of time. They are worth the little bit of work, though!
Can these be made the day before?