Irresistible Make-Ahead Breakfast Rolls Recipe

Introduction

These irresistible make-ahead breakfast rolls combine savory sausage, fluffy eggs, and melted cheddar cheese all rolled into a tender crescent dough. Perfect for busy mornings or brunch gatherings, they’re easy to prepare ahead and bake fresh when needed.

Ingredients

• 1 pound ground breakfast sausage, cooked and drained
• 10 large eggs, scrambled
• 2 cups shredded cheddar cheese
• 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese (for cheese sauce)
• Salt and pepper, to taste
• Optional garnish: chopped parsley or green onions

Instructions

1. Step 1: In a large skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it up as it cooks. Drain excess grease and set aside.
2. Step 2: In a separate pan, scramble the eggs until just set, seasoning lightly with salt and pepper. Avoid overcooking to keep them moist.
3. Step 3: Unroll the crescent dough sheet on a lightly floured surface. If using individual crescent rolls, press the seams together to form one large sheet. Use a rolling pin to gently even out the dough.
4. Step 4: Spread the scrambled eggs evenly over the dough, then layer the cooked sausage on top. Sprinkle with 2 cups shredded cheddar cheese.
5. Step 5: Roll the dough into a log starting from the long side. Slice the log into 1-inch rounds using a sharp knife.
6. Step 6: Place the rolls cut side up in a greased baking dish or parchment-lined sheet pan, leaving space between each for rising.
7. Step 7: Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes, until golden brown and cooked through.
8. Step 8: While baking, prepare the cheese sauce: melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened. Stir in 1 1/2 cups shredded cheddar cheese until smooth. Season with salt and pepper.
9. Step 9: Remove rolls from oven, spoon warm cheese sauce over the top, and garnish with chopped parsley or green onions. Serve immediately.

Tips & Variations

• Substitute spicy breakfast sausage for a flavorful kick.
• Use pepper jack cheese instead of cheddar for extra zest in the filling and sauce.
• Prepare the rolls the night before, refrigerate them, and bake fresh in the morning.
• Add sautéed vegetables like bell peppers or mushrooms to the filling for added nutrition and flavor.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. The cheese sauce is best made fresh but can be refrigerated separately and reheated gently on the stove, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these breakfast rolls?

Yes, you can freeze the unbaked rolls on a baking sheet until firm, then transfer to a freezer bag. Bake directly from frozen, adding extra baking time as needed.

Can I make these vegetarian?

Absolutely. Simply omit the sausage and add sautéed vegetables or a plant-based sausage alternative to keep the same hearty texture and flavor.

Irresistible Make-Ahead Breakfast Rolls Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

These Irresistible Make-Ahead Breakfast Rolls feature a delicious combination of savory ground sausage, fluffy scrambled eggs, and melted cheddar cheese rolled in flaky crescent dough. Baked until golden brown and topped with a creamy cheddar cheese sauce, they make a perfect easy breakfast or brunch option that can be prepared ahead and enjoyed fresh or reheated.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 pound ground breakfast sausage, cooked and drained
• 10 large eggs, scrambled
• 2 cups shredded cheddar cheese

Dough

• 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)

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 Garnish

• Chopped parsley or green onions

Instructions

1. Cook the Sausage: In a large skillet over medium heat, cook the ground breakfast sausage, breaking it up as it cooks until browned and fully cooked. Drain any excess grease and set aside.
2. Scramble the Eggs: In a separate pan, scramble the eggs until just set but still moist. Season lightly with salt and pepper. Avoid overcooking since the eggs will continue cooking in the oven.
3. Prepare the Dough: Unroll the crescent dough sheet on a lightly floured surface. If using individual crescent rolls, press the seams to form a single large sheet. Use a rolling pin to gently flatten the dough evenly.
4. Assemble the Rolls: Evenly spread the scrambled eggs over the dough sheet, followed by the cooked sausage, then sprinkle with shredded cheddar cheese.
5. Roll and Slice: Carefully roll the dough into a log beginning from the long side. Use a sharp knife to cut the log into 1-inch rounds.
6. Arrange for Baking: Place the rounds cut side up in a greased baking dish or on a parchment-lined sheet pan, leaving space between each for rising and spreading.
7. Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes until golden brown and cooked through.
8. Prepare Cheese Sauce: While baking, melt butter in a small saucepan over medium heat. Whisk in flour and cook for about a minute. Gradually add milk, whisking continuously until the sauce thickens. Remove from heat and stir in cheddar cheese until smooth. Season with salt and pepper to taste.
9. Serve: Spoon the warm cheese sauce over the hot rolls. Garnish with chopped parsley or green onions if desired, and serve immediately.

Notes

• Make sure the scrambled eggs are moist and slightly undercooked as they will finish cooking in the oven.
• You can prepare the rolls ahead of time and refrigerate them before baking.
• Reheat leftover rolls in the oven for best texture.
• Substitute sausage with vegetarian sausage for a vegetarian option.
• Use a parchment-lined pan to prevent sticking and for easier cleanup.

Keywords: breakfast rolls, make-ahead breakfast, breakfast sausage rolls, cheddar cheese sauce, crescent roll recipe, savory breakfast, brunch recipe