The Scoop
Mornings can be extra busy, but breakfast doesn't have to be.
Mornings can be extra busy, but breakfast doesn’t have to be. These breakfast roll-ups are seriously the best. They wrap fluffy scrambled eggs, melty cheddar cheese, and sausage into a buttery crescent dough for a breakfast that’s easy to grab and easy to love. When a simple granola bar doesn’t do the trick, these will certainly help!
Ingredients
- 3 eggs
- 1 (8-ounce) can refrigerated crescent rolls
- 4 slices cheddar cheese, cut in half
- 8 breakfast sausage links, fully-cooked
- salt, to taste
- black pepper, to taste
- fresh herbs, of your choice, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a small bowl, add the eggs and whisk to combine. Reserve 1 tablespoon of the beaten eggs.
- In a medium skillet over medium heat, add the remaining beaten eggs and cook, stirring constantly to scramble, until they are set.
- Unroll the crescent roll dough and separate it into the 8 respective perforated triangles.
- Place the 8 dough triangles in a single layer onto the bottom of an ungreased 18x26-inch baking sheet
- Add 1 of the cheese halves to the large area of each of the dough triangles.
- Evenly divide the scrambled eggs between the cheese layers and top each of the egg layers with 1 of the sausage links.
- Starting at the wide end of the dough triangle, carefully roll them up.
- Use a pastry brush to evenly coat the rolls with the reserved beaten egg.
- Evenly sprinkle the rolls with the salt and the black pepper.
- Bake the rolls until they are golden-brown, about 15-18 minutes.
- Garnish the rolls with the fresh herbs and serve.
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