Easy Breakfast Ideas for Busy Mornings Recipe
These savory breakfast sausage and egg crescent rolls stuffed with cheddar cheese and topped with a creamy cheese sauce make an indulgent yet easy-to-prepare breakfast perfect for busy mornings. The combination of fluffy scrambled eggs, flavorful sausage, and melted cheese wrapped in flaky crescent roll dough delivers a satisfying meal that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the filling:
- 1 pound ground breakfast sausage, cooked and drained
- 10 large eggs, scrambled
- 2 cups shredded cheddar cheese
For the dough:
- 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
Optional for garnish:
- Chopped parsley or green onions
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set aside.
- Scramble the eggs: In a separate pan, scramble the eggs gently until just set, making sure they remain moist since they will continue cooking in the oven. Season lightly with salt and pepper.
- Prepare the dough: Unroll the crescent dough sheet on a lightly floured surface. If using crescent rolls, press the seams together to form one large sheet. Use a rolling pin to gently flatten the dough evenly.
- Assemble the rolls: Evenly spread the scrambled eggs over the dough, then top with the cooked sausage followed by shredded cheddar cheese.
- Roll and slice: Carefully roll the dough into a log starting from the long side. Slice the log into 1-inch rounds using a sharp knife.
- Arrange for baking: Place the rolls cut side up in a greased baking dish or parchment-lined sheet pan, leaving space between each roll for rising and spreading.
- Bake: Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until golden brown and cooked through.
- Make the cheese sauce: While the rolls bake, melt butter in a small saucepan. Whisk in flour and cook for about one minute. Gradually add milk, whisking continuously until thickened. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Serve: Spoon warm cheese sauce over the baked rolls, garnish with chopped parsley or green onions, and serve immediately. Enjoy fresh or reheat later.
Notes
- For a lower-fat version, substitute turkey sausage and use reduced-fat cheese.
- Make sure eggs are not overcooked before baking to avoid dryness.
- These rolls can be assembled ahead of time and baked fresh in the morning.
- Freeze leftover rolls and reheat for a quick breakfast on busy days.
- Adjust seasoning of the cheese sauce according to personal taste.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: breakfast, crescent roll, sausage, scrambled eggs, cheddar cheese, cheese sauce, easy breakfast, savory rolls
