Irresistible Make-Ahead Breakfast Rolls Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Assemble the Rolls: Evenly spread the scrambled eggs over the dough sheet, followed by the cooked sausage, then sprinkle with shredded cheddar cheese.
- 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.
- 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.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes until golden brown and cooked through.
- 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.
- 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
