Savor 25-Minute Sausage and Egg Breakfast Rolls Like a Pro

Some mornings, you need breakfast that’s fast, filling, and packed with flavor—no fuss required. That’s where these sausage and egg breakfast rolls come in I stumbled on this recipe during one of those chaotic school mornings when my kids were running late, and I needed something hearty they could grab on the go. Now, it’s our go-to breakfast hack—ready in under 25 minutes and loaded with savory sausage, fluffy eggs, and melty cheese. Trust me, once you try these, you’ll wonder how you ever survived busy mornings without them.

Why You’ll Love These Sausage and Egg Breakfast Rolls

• Quick & easy: From stovetop to table in less than 25 minutes—perfect for sleepy mornings.
• Endlessly customizable: Swap in bacon, veggies, or your favorite cheese for a new twist.
• Kid-approved: Even picky eaters gobble these up (and they’re great for lunchboxes too).
• Portable perfection: Wrap ’em in foil, and they’re ready to take anywhere—no mess, no stress.

Ingredients for Sausage and Egg Breakfast Rolls

Here’s everything you’ll need to make these irresistible breakfast rolls—simple ingredients that pack a punch of flavor. I’ve learned through trial and error that quality matters here, especially with the sausage and cheese. Don’t skimp on those

• 4 sausage links (I use pork breakfast sausage, but chicken or turkey work great too—just make sure they’re fully browned)
• 4 large eggs (room temperature eggs whisk smoother, but cold ones work in a pinch)
• 1/4 cup milk (whole milk makes the eggs extra creamy, but any percentage works)
• 1/2 cup shredded cheese (sharp cheddar is my go-to for that perfect melt, but Monterey Jack or pepper jack add fun twists)
• Salt and pepper to taste (I’m generous with the pepper—it really wakes up the flavors)
• 4 small rolls (about 4-inch size—dinner rolls or small hoagie buns are perfect. Too big and you’ll lose that ideal filling-to-bread ratio)

See? Nothing fancy, just good, honest ingredients that come together magically. Now let’s get cooking

How to Make Sausage and Egg Breakfast Rolls

Alright, let’s get these delicious breakfast rolls going I promise it’s easier than you think—just follow these simple steps, and you’ll have golden, cheesy perfection in no time. Here’s exactly how I make them (and yes, I’ve made all the mistakes so you don’t have to).

1. Preheat your oven to 350°F (175°C). Trust me, starting with a hot oven means melty cheese happens fast later on.
2. Cook those sausages In a skillet over medium heat, brown your sausage links for 6-8 minutes, turning occasionally. You want them nicely browned but not overcooked—they’ll finish in the oven. Pro tip: I sometimes slice them into coins halfway through for easier eating, but whole links work great too.
3. Whisk eggs like you mean it. In a bowl, beat the eggs with milk, salt, and pepper until smooth—no streaks This takes about 30 seconds of vigorous whisking. Lazy whisking = uneven eggs, and we don’t want that.
4. Scramble time Pour the egg mixture into the skillet with the sausage (keep the heat at medium). Gently push the eggs around with a spatula until they’re just set—about 2-3 minutes. They’ll look slightly underdone, but that’s perfect because they’ll keep cooking in the oven. Overcooked eggs turn rubbery, and nobody wants that.
5. Stuff those rolls. Split your rolls in half and pile on the sausage and egg mixture. Top generously with cheese—this is no time to be shy I like to tuck a little extra cheese under the eggs too, because why not?
6. Bake to melty perfection. Place the rolls on a baking sheet and pop them in the oven for 5 minutes—just until the cheese is gooey and the rolls get slightly crispy edges. Set a timer At this stage, 30 seconds too long can turn your perfect rolls into hockey pucks.

Pro Tips for Perfect Breakfast Rolls

• Don’t overstuff I know it’s tempting, but too much filling makes soggy rolls. Leave about 1/4-inch border around the edges.
• Parchment paper is your friend. Line that baking sheet to prevent cheese disasters and make cleanup a breeze.
• Egg doneness test: Pull them off the heat when they’re still slightly wet-looking—they’ll finish cooking from residual heat. Dry eggs ruin everything.

And that’s it You’ve just made breakfast rolls that’ll have everyone begging for seconds. Now, who’s ready to eat?

Customizing Your Sausage and Egg Breakfast Rolls

The beauty of these breakfast rolls? You can make them your own Swap sausage for crispy bacon or ham. Toss in diced bell peppers or onions when scrambling the eggs—they add great crunch. Feeling fancy? A sprinkle of everything bagel seasoning takes these to the next level. The possibilities are endless

Storing and Reheating Sausage and Egg Breakfast Rolls

Okay, confession time—I rarely have leftovers because my family devours these rolls instantly. But when we do miraculously have a couple left, here’s exactly how I keep them tasting fresh:

Store them right: Pop those beauties in an airtight container—I swear by my glass ones with the locking lids. They’ll stay good in the fridge for up to 2 days, though honestly, they’re best eaten the same day.

Reheat like a pro: When you’re ready for round two, skip the microwave (unless you enjoy soggy bread, which… no thanks). Instead, warm them in a 300°F oven for about 5 minutes. This brings back that perfect crispy exterior and gooey cheese center. If you’re in a real hurry, a toaster oven works wonders too

One last tip: If you’re meal-prepping these for the week, assemble everything but wait to bake until you’re ready to eat. The unbaked rolls keep beautifully in the fridge overnight—just add 2 extra minutes to the baking time.

Nutritional Information for Sausage and Egg Breakfast Rolls

Now, I’m no nutritionist, but I do like knowing what’s going into my family’s breakfast Keep in mind these numbers can vary depending on the brands you use—that fancy artisanal sausage will change things up compared to the grocery store brand. Here’s the general breakdown per roll (and yes, I totally eat two sometimes—no judgment):

• Calories: About 320 per roll
• Protein: 16g (thanks to those eggs and sausage)
• Carbs: 22g
• Fat: 18g (6g saturated)
• Sodium: 450mg
• Sugar: Just 2g

Not too shabby for something that tastes this indulgent, right? If you’re watching certain macros, you can easily tweak things—swap in turkey sausage or egg whites, use low-fat cheese, or go for whole wheat rolls. But personally? I say enjoy the full-flavored version—it’s breakfast, after all

Serve Your Sausage and Egg Breakfast Rolls

Fresh fruit on the side cuts through the richness—I always grab whatever’s in season, like juicy orange slices or berries. A dash of hot sauce wakes up all the flavors if you like a little kick (my husband drowns his in Cholula). For weekend brunches, I’ll sometimes add crispy hash browns or a simple green salad. And coffee—always coffee These rolls were basically made for holding in one hand while clutching a mug in the other.

Ready to Make Sausage and Egg Breakfast Rolls?

Now that you’ve got all my best tips and tricks, it’s your turn to whip up these irresistible breakfast rolls I’d love to see your creations—snap a photo when that cheese is all melty and glorious, and tag me @MyKitchenChaos on Facebook. Nothing makes me happier than seeing your delicious twists on this recipe And if you loved them as much as my family does, drop a quick rating below—it helps other busy cooks find this lifesaver of a breakfast. Happy cooking, friends

Savor every bite of these effortless 25-minute Sausage and Egg Breakfast Rolls—the ultimate pro move for a busy morning. If you love quick breakfast solutions, you’ll adore our Cinnamon Sugar French Toast Muffins. Discover more morning inspiration in our full collection of breakfast recipes Print