Cheesy Sausage & Egg Crescent Roll-Ups

Start your morning right with these warm, flaky crescent roll-ups filled with savory sausage, fluffy scrambled eggs, and melty cheese. They’re quick, filling, and perfect for busy mornings or holiday brunches alike!

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Why You’ll Love This Recipe
These roll-ups bring together all the best breakfast ingredients in one hand-held bite. The buttery crescent dough wraps around smoky sausage, tender eggs, and gooey cheese—making them a great grab-and-go option. They’re also an excellent make-ahead option for feeding a crowd with minimal effort!

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Ingredients & Notes

• Sausage Links: Traditional pork breakfast sausages work great, but turkey sausage is a leaner option.
• Crescent Roll Dough: Be sure to grab the pre-cut crescent triangles—not the full dough sheets.
• Eggs & Milk: For soft scrambled eggs. Heavy cream can be swapped in for extra richness.
• Cheese: A mix of pepper jack and cheddar adds both spice and sharpness, but feel free to use your favorite.
• Chives or Green Onions: Add a pop of flavor to the eggs.
• Parmesan Cheese: Use grated parmesan to top the rolls before baking for a golden finish.

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How to Make It

1. Cook the Sausage: In a skillet over medium-high heat, brown the sausage links until fully cooked. Set aside.
2. Scramble the Eggs: In a nonstick skillet over medium-low heat, melt some butter and cook your egg mixture until fluffy. Stir in chives or green onions.
3. Prep the Dough: Unroll the crescent dough triangles and lay them on a parchment-lined baking sheet.
4. Assemble: Add a spoonful of eggs, a sausage link, and shredded cheese to each triangle. Roll them up tightly from the wide end to the point.
5. Finish: Brush each roll with a bit of beaten egg or reserved egg wash and sprinkle with grated parmesan.
6. Bake: Bake in a preheated oven at 375°F (190°C) for 12–15 minutes or until golden and cooked through.

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Tips & Variations

• Substitute sausage with chopped bacon or diced ham.
• Use precooked sausage links to save time.
• Try adding sautéed mushrooms or spinach for extra veggies.
• Store leftovers in the fridge and reheat in a toaster oven for best texture.