Sausage and Egg Breakfast Rolls

Sausage and Egg Breakfast Rolls were born one morning when I had leftover puff pastry and a craving for something savory and warm and I didn’t want a typical breakfast sandwich and so I rolled up scrambled eggs and sausage into flaky pastry and baked it until golden. The result was so good and my whole family devoured them before I could even plate a second batch and now they’ve become one of our favorite weekend breakfast traditions.

What I love about these breakfast rolls is that they feel special but come together quickly and you can prep the filling in advance and assemble in just minutes. The puff pastry turns golden and crisp and the savory sausage and creamy egg center make each bite hearty and comforting. Whether you’re hosting brunch or just want a grab-and-go breakfast and these Sausage and Egg Breakfast Rolls always deliver.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Puff pastry – Buttery and flaky and forms the perfect outer shell.
• Breakfast sausage – Savory and seasoned and adds protein and flavor.
• Eggs – Scrambled and soft and provide a creamy and rich filling.
• Shredded cheese – Melts into the rolls and adds gooey texture and flavor.
• Milk – Mixed with eggs to keep them fluffy and tender.
• Salt and pepper – For seasoning the eggs and enhancing the flavor.
• Egg wash – A mix of egg and water for brushing on top to give a shiny and golden crust.
• Tools You’ll Need
• Skillet – For cooking the sausage and scrambling the eggs.
• Mixing bowl – To whisk the eggs and milk together.
• Baking sheet – For baking the rolls evenly.
• Parchment paper – Prevents sticking and makes cleanup easier.
• Rolling pin – To gently flatten the puff pastry if needed.
• Knife – For slicing the rolls before baking.
• Pastry brush – To apply egg wash for that beautiful golden finish.

Instructions

Step 1:

I begin by preheating the oven to 400°F and lining a baking sheet with parchment paper.

Step 2:

In a skillet and I cook the breakfast sausage over medium heat and breaking it into small crumbles until fully browned and then I set it aside.

Step 3:

In a bowl and I whisk the eggs with a splash of milk and a pinch of salt and pepper and scramble them in a skillet until just set and then I remove from heat to cool slightly.

Step 4:

I unfold the thawed puff pastry on a floured surface and roll it out slightly to smooth the seams and then I spread the scrambled eggs evenly over the pastry and top with the cooked sausage and a sprinkle of shredded cheese.

Step 5:

I roll the pastry up like a jelly roll and slice it into 1 to 1.5-inch thick pieces and placing each on the baking sheet cut side up.

Step 6:

I brush the tops with egg wash and bake for 18–22 minutes until puffed and golden brown.

Step 7:

I let them cool for a few minutes before serving warm and flaky and filled with goodness.

Tips

If you want to save time in the morning and you can cook the sausage and eggs the night before and store them in the fridge. I also sometimes add sautéed onions or bell peppers for extra flavor or swap in bacon for variety. For a cheesier version and use a blend of cheddar and mozzarella and and if you’re serving a crowd and double the batch because they disappear fast!

Ways to Serve

As a main dish with fruit and coffee for breakfast

On a brunch board with dips and fresh veggies

Reheated for a busy weekday grab-and-go meal

With a side of salsa or hot sauce for dipping

Frequently Asked Questions

Can I make Sausage and Egg Breakfast Rolls ahead of time?

Yes and assemble them and store covered in the fridge overnight and then bake fresh in the morning.

What kind of cheese works best in Sausage and Egg Breakfast Rolls?

Cheddar is my go-to but mozzarella and pepper jack or a mix also work great.

Can I freeze these breakfast rolls?

Absolutely and freeze after baking and then reheat in the oven or air fryer until warm and crispy.

See You in the Kitchen

I hope you give these Sausage and Egg Breakfast Rolls a try soon! They’re flaky and filling and such a fun way to switch up your morning routine. Let me know what extras you add or if you turn them into a new brunch favorite!

Happy Cooking!

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