Table of Contents


  • 1 pound breakfast sausage
  • 6 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 can 8 ounces refrigerated crescent roll dough
  • 2 tablespoons butter melted (optional)
  • 1 tablespoon chopped fresh parsley optional, for garnish


  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C).
  • Line a baking sheet with parchment paper or lightly grease it.
  • Cook the Sausage:
  • In a skillet over medium-high heat, cook the breakfast sausage until browned and cooked through, breaking it up into small pieces as it cooks. Drain any excess fat and set aside.
  • Scramble the Eggs:
  • In a bowl, whisk together the eggs, milk, salt, and pepper.
  • In a nonstick skillet over medium heat, pour in the egg mixture and cook, stirring gently, until the eggs are just set but still slightly runny. Remove from heat and set aside.
  • Prepare the Crescent Roll Dough:
  • Unroll the crescent roll dough and separate it into triangles.
  • On a lightly floured surface, gently stretch each triangle to make them slightly larger.
  • Assemble the Roll-Ups:
  • Place a small amount of cooked sausage, scrambled eggs, and shredded cheddar cheese at the wide end of each crescent roll triangle.
  • Roll up the dough, starting from the wide end, and tuck in the sides to seal the filling inside.
  • Place the roll-ups on the prepared baking sheet, seam side down.
  • Bake:
  • Brush the tops of the roll-ups with melted butter, if desired.
  • Bake in the preheated oven for 12-15 minutes, or until the roll-ups are golden brown and the dough is cooked through.
  • Serve:
  • Remove from the oven and let cool slightly.
  • Garnish with chopped fresh parsley if desired.
  • Serve warm.

By Admin

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