Soft and Savory Breakfast Rolls Everyone Will Wake Up For
Mornings can often feel rushed, leaving little time to enjoy a delightful breakfast. However, with these Soft and Savory Breakfast Rolls, you can turn breakfast into a deliciously rewarding experience. Filled with fragrant sausage, fluffy scrambled eggs, and luscious cheddar cheese, these rolls are not only satisfying but also incredibly easy to make. Whether it’s a weekend brunch or a weekday morning, these tasty rolls will make sure everyone wakes up with a smile.
Why Make This Recipe
There are numerous reasons to whip up a batch of these delectable breakfast rolls. First and foremost, they are incredibly versatile and can be enjoyed by everyone in the family. Additionally, they are simple to prepare and involve minimal clean-up, making them perfect for busy mornings. The combination of savory sausage, creamy eggs, and melty cheese all wrapped in tender, flaky dough is sure to please even the pickiest of eaters. Finally, they also make for an excellent brunch or breakfast-for-dinner option!
How to Make Soft and Savory Breakfast Rolls
Ingredients:
- 1 pound ground breakfast sausage, cooked and drained
- 10 large eggs, scrambled
- 2 cups shredded cheddar cheese
- 1 can refrigerated crescent roll dough sheet (or crescent rolls unrolled and pressed together)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Chopped parsley or green onions
Directions:
Making these rolls is easier than you might imagine. Start by preparing the sausage. In a large skillet, cook the ground sausage over medium heat until it’s browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set it aside. In a separate pan, scramble the eggs until just set—you don’t want them too dry, as they’ll continue cooking in the oven. Season lightly with salt and pepper.
Next, unroll the crescent dough sheet on a lightly floured surface. If you’re using crescent rolls, press the seams together to form one large sheet. With a rolling pin, gently flatten the dough to make it even. Spread the scrambled eggs evenly over the dough, followed by the sausage, and then sprinkle with shredded cheddar cheese.
Carefully roll the dough into a log, starting from the long side. Once rolled, use a sharp knife to slice the log into 1-inch rounds. Place the rolls, cut side up, into a greased baking dish or a parchment-lined sheet pan. Make sure to leave a little space between each roll to allow for rising and spreading.
Bake the rolls in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until they are golden brown on top and cooked through. While the rolls are baking, prepare the cheese sauce by melting butter in a small saucepan. Whisk in the flour and cook for about a minute, then gradually add the milk, whisking continuously. Once the sauce has thickened, stir in the cheddar cheese until melted and smooth. Season to taste.
When the rolls come out of the oven, spoon the warm cheese sauce over the top, garnish with chopped parsley or green onions, and serve immediately. They’re best enjoyed fresh from the oven, though they reheat well, too.
How to Serve Soft and Savory Breakfast Rolls
These savory breakfast rolls can be served as a standalone dish or as part of a larger brunch spread. For an extra touch of flavor, pair them with fresh fruit or a side of crispy hash browns. You can also offer an assortment of sauces for dipping, such as spicy ketchup or tangy salsa.
How to Store Soft and Savory Breakfast Rolls
To store leftover breakfast rolls, allow them to cool completely, then transfer them to an airtight container and refrigerate. They can be kept in the fridge for about 3-4 days. To reheat, simply place them in the microwave for 30-60 seconds, or until warmed through. Alternatively, you can place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Tips to Make Soft and Savory Breakfast Rolls
- Customize the filling: Feel free to swap out the breakfast sausage for other proteins like cooked bacon or diced ham. You can also incorporate vegetables like spinach or bell peppers for added nutrition.
- Make ahead: Prepare the rolls the night before and refrigerate them unbaked. In the morning, simply pop them in the oven for a quick and effortless breakfast.
- Cheese variation: Experiment with different types of cheese such as pepper jack or mozzarella for unique flavors.
Variation
For a twist on the classic rolls, try adding additional spices such as smoked paprika or garlic powder to the sausage while it cooks. You can also mix in some diced jalapeños for a spicy kick or switch the cheese to feta for a Mediterranean flair.
FAQs
Can I use frozen breakfast sausage?
Absolutely! Just ensure it’s fully cooked and drained before mixing it into your rolls.
Can these rolls be frozen?
Yes, you can freeze the unbaked rolls. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to bake, no need to thaw them—just add a few extra minutes to the baking time.
What can I serve with these breakfast rolls?
These rolls pair well with a side of fresh fruit, yogurt, or a simple green salad to balance out the richness. A hot cup of coffee or tea would complete the meal perfectly!
Soft and Savory Breakfast Rolls
Ingredients
Filling Ingredients
- 1 pound ground breakfast sausage, cooked and drained
- 10 large eggs, scrambled Season lightly with salt and pepper
- 2 cups shredded cheddar cheese To be used in the filling
- 1 can refrigerated crescent roll dough sheet Alternatively, use crescent rolls unrolled and pressed together
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1.5 cups shredded cheddar cheese For the cheese sauce
Garnish
- Chopped parsley or green onions For garnish before serving
Instructions
Preparation
- In a large skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain excess grease and set aside.
- In a separate pan, scramble the eggs until just set, season lightly with salt and pepper.
- Unroll the crescent dough sheet on a lightly floured surface or press together crescent rolls to form one large sheet. Flatten the dough with a rolling pin.
- Spread the scrambled eggs evenly over the dough, followed by the sausage, and then sprinkle with shredded cheddar cheese.
Baking
- Carefully roll the dough into a log from the long side and slice into 1-inch rounds.
- Place the rolls, cut side up, into a greased baking dish or parchment-lined sheet pan, leaving space between each roll.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until golden brown.
- While baking, prepare the cheese sauce by melting butter in a small saucepan, whisk in flour, and gradually add milk while whisking. Stir in shredded cheddar cheese until melted and smooth.
- Spoon the warm cheese sauce over the baked rolls and garnish with chopped parsley or green onions before serving.
