Breakfast Rolls
Start your day with these irresistible homemade Breakfast Rolls made with sausage, eggs, and cheese, rolled up in flaky crescent roll bread!
Servings: 8 breakfast rolls
Calories: 623kcal
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 13x13-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.
Nutrition
Serving: 1breakfast roll | Calories: 623kcal