Breakfast Crescent Rolls

Featured in Delicious Morning Favorites.

Refrigerated crescent dough wrapped around scrambled eggs, sausage, and cheese, then baked until golden. Takes 30 minutes, makes 8 rolls.
emliy for recipes by clare
Updated on Wed, 04 Jun 2025 11:36:39 GMT
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Breakfast Crescent Rolls | recipesbyclare.com

These breakfast crescent rolls became my saving grace during those hectic school mornings when everyone needs to eat but nobody has time to sit down. You get all the good stuff - fluffy scrambled eggs, savory sausage, and melty cheese - wrapped up in buttery pastry that you can actually eat with one hand while running out the door. I started making these after getting tired of my kids grabbing random snacks instead of real breakfast, and now they actually get excited about eating something substantial before school starts.

My sister-in-law brought these to our family camping trip last summer. While everyone else was trying to figure out how to make eggs over the camp stove, she just popped these in a Dutch oven and had breakfast ready for eight people in no time. Even my picky nephew, who usually only eats cereal, demolished two of them and asked when she was making more.

What You Need

  • Good quality eggs: Fresh ones make the fluffiest scrambled eggs that won't get weird when reheated
  • Crescent roll tubes: The refrigerated kind saves so much time and honestly tastes better than most homemade pastry
  • Breakfast sausage links: Get the fully cooked ones to keep things simple, but make sure they're well-seasoned
  • American cheese: Melts perfectly and doesn't get oily or separate like some fancier cheeses can
  • Basic seasonings: Just salt and pepper, but don't skip them
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Breakfast Crescent Rolls | recipesbyclare.com

Getting It Done

Setting everything up
Get your oven going at 350°F and grab a regular cookie sheet, no need to grease it. Crack your eggs into a bowl and beat them really well, then take out about two tablespoons and put that in a separate little bowl for later. That's going to make them look all golden and pretty when they bake.
Making the eggs just right
Take the rest of your beaten eggs and scramble them in a pan over medium-low heat. Season them up with salt and pepper, but here's the thing, don't cook them all the way through. They should still look a little wet because they're going to finish cooking in the oven. Nobody wants rubbery eggs.
Putting it all together
Open up that crescent roll tube and separate all the triangles. Cut your cheese slices in half so you have eight pieces. Put one piece of cheese on each triangle, add some of those scrambled eggs, and top with a sausage link. Roll them up starting from the wide end, but don't roll too tight or they'll burst open when they bake.
The finishing touches
Line up all your rolls on the cookie sheet and brush the tops with that reserved beaten egg. Sprinkle some black pepper on top if you want to get fancy. Stick them in the oven for about 15-18 minutes until they're golden brown and smell amazing.

It took me a few tries to get the timing right on the eggs. The first time I made these, I cooked them completely and they ended up tough and weird after baking. Now I pull them off the heat when they still look slightly wet, and they come out perfect every time.

How to Serve Them

These are best when they're warm but not molten hot - the cheese needs a minute to set up or it'll just run everywhere. I usually serve them with some cut-up fruit or maybe some hash browns if it's the weekend and I have extra time. Coffee goes great with them, or orange juice if you're feeding kids.

Making Them Different

You can switch up the cheese - cheddar works great, or pepper jack if you like a little heat. Sometimes I use bacon instead of sausage, or add some diced peppers to the eggs for extra flavor. My vegetarian friend makes them with fake sausage and they're still really good.

Keeping and Reheating

The whole point of these is that you can make a big batch and freeze them. Once they're completely cool, wrap each one in plastic wrap and throw them in a freezer bag. When you want one, just pop it in the oven at 350°F for about 10 minutes. Way better than anything you can buy frozen.

Breakfast Crescent Rolls Pin it
Breakfast Crescent Rolls | recipesbyclare.com

These have honestly changed our morning routine completely. Instead of everyone grabbing whatever's easiest and running out the door half-hungry, we actually have time for real breakfast that keeps everyone satisfied until lunch. They're one of those recipes that looks way more complicated than it actually is, but the payoff is so worth the small amount of effort.

Frequently Asked Questions

→ Can I make these ahead of time?
Yes! These are perfect for meal prep. You can assemble and freeze them, then bake from frozen (add a few extra minutes to cooking time).
→ What other fillings can I use?
Try bacon instead of sausage, different cheeses like cheddar or Swiss, or add vegetables like peppers or spinach for variety.
→ How do I prevent them from getting soggy?
Let the scrambled eggs cool before assembling, and don't overfill the crescents. This prevents excess moisture from making the dough soggy.
→ Can I reheat leftover crescent rolls?
Absolutely! Reheat in the microwave for 30-60 seconds or in a 350°F oven for 5-10 minutes until warmed through.
→ Why do you save some beaten egg?
Brushing the tops with egg wash gives them a beautiful golden brown color and helps the pepper stick to the surface.

Breakfast Crescent Rolls

Flaky crescent rolls filled with scrambled eggs, sausage, and cheese. Perfect for busy mornings and meal prep.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes

Category: Morning Favorite

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 crescent rolls)

Dietary: ~

Ingredients

→ Main ingredients

01 5 large eggs
02 Salt and pepper to taste
03 8 oz tube refrigerated crescent roll dough
04 8 fully cooked breakfast sausage links
05 4 slices American cheese

Instructions

Step 01

Preheat oven to 350°F. Beat eggs in a small bowl and set aside 2 tablespoons for brushing on tops later. Season the remaining eggs with salt and pepper.

Step 02

Cook the seasoned eggs in a skillet, scrambling them until just set. Remove from heat and let cool slightly.

Step 03

Unroll the crescent roll dough on your work surface and separate into 8 triangular pieces.

Step 04

Cut each cheese slice in half and place one half on each dough triangle. Top with a spoonful of scrambled eggs and one sausage link.

Step 05

Starting from the wide end, loosely roll up each crescent roll around the filling. Place seam-side down on an ungreased baking sheet.

Step 06

Brush the tops with the reserved beaten egg and sprinkle with freshly ground black pepper. Bake for 15-18 minutes until golden brown.

Notes

  1. These are perfect for meal prep - you can make them ahead and freeze, then reheat when ready to eat.
  2. Don't overfill the crescents or they'll be hard to roll and may burst open during baking.
  3. Let the scrambled eggs cool slightly before adding to prevent the cheese from melting too early.
  4. Store leftovers in the fridge for up to 3 days and reheat in the microwave or oven.

Tools You'll Need

  • Small mixing bowl
  • Skillet for scrambling eggs
  • Baking sheet
  • Pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from crescent roll dough
  • Contains eggs
  • Contains dairy from cheese
  • May contain soy from processed ingredients

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 238
  • Total Fat: 16 g
  • Total Carbohydrate: 14 g
  • Protein: 12 g