Breakfast Crescent Rolls

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Made with browned breakfast sausage, scrambled eggs and cheddar cheese these breakfast crescent rolls are an easy breakfast idea.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast

Cuisine: American

Keyword: breakfast crescent rolls, sausage egg and cheese crescents

Servings: servings

Calories: 209kcal

Author: Lois

Get Recipe Ingredients

Preheat oven to 375°F.
In a large frying pan, brown the sausage until it is cooked through and no longer pink. Drain the fat and set aside to cool.
Wipe the frying pan clean.
Whisk together the eggs, milk, salt, and pepper. Pour into the cleaned frying pan that's been sprayed with non-stick cooking spray. Scramble the eggs; be careful not to overcook them.
Open the can of refrigerated crescent rolls and separate the triangles so there are 8.
Divide the scrambled eggs evenly between the crescent roll triangles.
Top the eggs with a little browned breakfast sausage followed by the cheddar cheese.
Beginning with the large end of the crescent roll, begin rolling each triangle up, being sure to tuck the ends under.
Place them on a baking sheets that's been lined with parchment paper.
Brush each crescent roll with the egg wash.
Bake for 10-12 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.

When you prepare the eggs, be sure to not overcook them since they will cook a little longer when the crescents bake.

Start rolling from the wide end of the crescent triangle, ensuring the filling is centered to prevent spillage.

Brushing the tops with an egg wash (1 egg mixed with 1 tablespoon of water) before baking will give the rolls a beautiful golden sheen.

Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.

You can make these breakfast crescent rolls by using the air fryer as well! See my Air Fryer Crescent Rolls Recipe for tips.