Golden, flaky, and packed with savory goodness, these Sausage Egg and Cheese Breakfast Roll-Ups are your new go-to for busy mornings. Each roll-up wraps a juicy sausage link, fluffy scrambled eggs, and melty cheese in a buttery puff pastry, baked to perfection. They’re hearty, portable, and so satisfying—perfect for school mornings, meal prepping, or lazy weekend brunches.

What makes these roll-ups so crave-worthy is the contrast in texture: the crisp exterior giving way to soft, warm layers of egg and cheese, with the bold, comforting flavor of sausage tying it all together. You can whip up a batch in under 30 minutes, and the best part? You can freeze and reheat them for quick breakfasts all week long.

Preparation Phase & Tools to Use

To make the perfect Sausage Egg and Cheese Breakfast Roll-Ups, having the right tools on hand makes all the difference:

Nonstick Skillet: Crucial for cooking the scrambled eggs evenly without sticking. You want a soft, fluffy texture—not dry or overcooked.
Baking Sheet with Parchment Paper: Prevents sticking and helps the puff pastry brown evenly. Easy cleanup too!
Rolling Pin (Optional): Useful if your pastry sheets need to be thinned out slightly.

Pastry Brush: Helps brush egg wash over the pastry for that glossy, golden-brown finish.
Sharp Knife or Pizza Cutter: For slicing the pastry and trimming edges cleanly.
Mixing Bowl and Whisk: Essential for beating eggs smoothly and evenly.

Each tool streamlines the process and ensures the final result is bakery-level good, with minimal mess and maximum flavor.

Ingredients for the Sausage Egg and Cheese Breakfast Roll-Ups

Puff Pastry Sheets: The buttery, flaky base that wraps everything together. It gives these roll-ups their irresistible crispness.
Breakfast Sausage Links: The heart of the roll-up—savory and juicy, they add protein and a punch of flavor.

Eggs: Lightly scrambled, they add richness and texture. Go for large eggs for maximum volume.
Cheddar Cheese (Shredded): Melts into the eggs and sausage, binding everything with creamy, cheesy goodness.
Milk or Cream: Whisked into the eggs for a fluffier texture.

Salt and Pepper: Simple seasonings to enhance the egg flavor.
Egg Wash (1 egg + splash of water): Brushed on top for that golden, bakery-style crust.
Fresh Parsley (Optional): Adds a pop of color and a hint of freshness when sprinkled on top.

How To Make the Sausage Egg and Cheese Breakfast Roll-Ups

Step 1: Cook the Sausage

Brown the breakfast sausage links in a skillet over medium heat until fully cooked. Set aside on a paper towel to drain any excess grease.

Step 2: Scramble the Eggs

In a bowl, whisk together eggs, a splash of milk or cream, salt, and pepper. Pour into a nonstick skillet over low heat and gently scramble until just set. You want them soft, not dry.

Step 3: Prepare the Puff Pastry

Preheat your oven to 400°F (200°C). Roll out your puff pastry slightly on a floured surface if needed. Cut into squares large enough to hold a sausage and some egg.

Step 4: Assemble the Roll-Ups

On each pastry square, add a spoonful of scrambled eggs, a sprinkle of shredded cheese, and one cooked sausage link. Roll them up tightly, tucking in the sides like a burrito.

Step 5: Apply Egg Wash and Bake

Place the roll-ups seam-side down on a parchment-lined baking sheet. Brush the tops with egg wash. Bake for 15–18 minutes or until golden brown and puffed.

Step 6: Serve Warm

Let them cool for 5 minutes. Garnish with fresh parsley if desired, and serve while warm and melty.

How to Serve and Store Sausage Egg and Cheese Breakfast Roll-Ups

These breakfast roll-ups are best served warm, fresh from the oven when the cheese is gooey and the pastry is crisp. Pair them with a side of fresh fruit or a small cup of coffee for a well-rounded breakfast. They’re also ideal for brunch platters or grab-and-go mornings when you need something quick and filling.

To store leftovers, let them cool completely, then place them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped roll-ups and reheat them in the oven or air fryer to retain crispness—avoid the microwave if you want to keep that flaky texture.

Frequently Asked Questions

Can I use crescent rolls instead of puff pastry?

Yes! Crescent roll dough works well if you prefer a softer, bread-like texture instead of the crispiness of puff pastry.

Can I make these ahead of time?

Absolutely. Assemble the roll-ups the night before and refrigerate them unbaked. In the morning, just brush with egg wash and bake.

Can I use different types of cheese?

Definitely. Try mozzarella for a stringy melt, or pepper jack if you want a spicy kick.

How do I keep the puff pastry from getting soggy?

Avoid overfilling and make sure the eggs are not too runny. Baking them on parchment also helps the bottoms stay crisp.

Can these be made vegetarian?

Sure! Substitute the sausage with sautéed mushrooms, spinach, or a plant-based sausage alternative.

What’s the best way to reheat leftovers?

The oven or air fryer is your best bet—bake at 350°F (175°C) for about 8–10 minutes for that fresh-out-of-the-oven feel.

Want More Breakfast Ideas?

If you loved these Sausage Egg and Cheese Breakfast Roll-Ups, here are a few more breakfast recipes from Life With Olivia that you’ll want to try next:

Cottage Cheese Egg Bites Recipe for a protein-packed bite-sized option.
Make Ahead Eggs Benedict Casserole if you’re planning a brunch with a classic twist.
Sausage French Toast Roll-Ups for a sweet-and-savory spin.

Best Fluffy Pancake Recipe to keep your mornings cozy and comforting.
Cheesy Ranch Potatoes to serve on the side with any breakfast.

Save This Recipe for Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Life With Olivia on Pinterest.

And when you try it, let me know how it turned out! Did you go classic with sausage, or try it with bacon or veggies? Drop a comment below—I love seeing your creations and hearing your tips.

Sausage Egg and Cheese Breakfast Roll-Ups

Author: Olivia McKenney

Print Recipe

Description

Sausage Egg and Cheese Breakfast Roll-Ups are a quick, flaky, and satisfying breakfast perfect for busy mornings or meal prep. Juicy sausage links, fluffy scrambled eggs, and gooey cheddar cheese are wrapped in golden puff pastry for a handheld breakfast that freezes and reheats beautifully.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a skillet, cook the sausage links over medium heat until browned and fully cooked. Set aside on paper towels to drain.

3. In a bowl, whisk together the eggs, milk or cream, salt, and pepper.

4. Heat a nonstick skillet over low heat and gently scramble the eggs until just set and soft. Remove from heat.

5. Roll out the puff pastry slightly on a floured surface, if needed. Cut each sheet into 3 squares.

6. On each square, place a scoop of scrambled egg, some shredded cheese, and one sausage link.

7. Roll each square up like a burrito, tucking in the sides to seal the filling.

8. Place the roll-ups seam-side down on the prepared baking sheet.

9. In a small bowl, whisk together 1 egg and 1 tablespoon of water to make the egg wash. Brush it over the tops of the roll-ups.

10. Bake for 15–18 minutes, or until puffed and golden brown.

11. Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Don’t overcook the scrambled eggs—they’ll continue cooking in the oven.

Freeze unbaked roll-ups for future use; bake straight from frozen at 375°F for 22–25 minutes.

For extra crispiness, bake on the lower oven rack during the last 5 minutes.