Description
Ingredients
Scale
Breakfast Roll-Ups
- 6 breakfast sausage links (fully cooked)
- 4 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the roll-ups.
- Prepare Egg Mixture: In a bowl, whisk together 4 large eggs, 1 tablespoon milk, and salt and pepper to taste until well combined.
- Scramble Eggs: Melt 1 tablespoon butter in a skillet over medium heat. Pour in the egg mixture and scramble gently until the eggs are just set. Remove from heat.
- Prepare Crescent Dough: Unroll the refrigerated crescent roll dough and separate it into individual triangles.
- Assemble Roll-Ups: Place a spoonful of the scrambled eggs onto each triangle, then sprinkle with shredded cheddar cheese. Lay one fully cooked breakfast sausage link on top of the egg and cheese, and roll up the dough starting from the wide end towards the point.
- Bake: Arrange the assembled roll-ups on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 to 20 minutes or until the dough is golden brown and cooked through.
- Serve: Remove from the oven and serve warm. Enjoy your delicious sausage egg breakfast roll-ups!
Notes
- Fully cooked breakfast sausage links save time and ensure even cooking during baking.
- Feel free to add vegetables like chopped bell peppers or onions to the scrambled eggs for extra flavor and nutrition.
- Using refrigerated crescent roll dough provides a quick and flaky crust without the need for from-scratch dough.
- Serve with ketchup or hot sauce for added zest, if desired.
- Store any leftovers in an airtight container and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 roll-up
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 215 mg
