Sausage and Egg Breakfast Rolls
These Sausage and Egg Breakfast Rolls are a warm, hearty twist on a classic breakfast—perfect for busy school mornings. Fluffy dough is wrapped around savory sausage, scrambled Eggland’s Best eggs, and melted cheese, then baked until golden and delicious. Portable, kid-approved, and easy to make ahead, they’re the ultimate grab-and-go option for a stress-free start to the day.
Ingredients
4 Large Eggland’s Best Eggs,large
1 tablespoon milk
1 ¼ cups shredded cheese
1 rectangular pizza dough
1 pound breakfast sausage
Preparation
- Beat together eggs, milk, and a small handful of shredded cheese in a small bowl.
- Pour beaten eggs into a greased non-stick pan over medium heat. Scramble the eggs until cooked, about 5 minutes. Remove eggs and set aside.
- Cook breakfast sausage in the same pan over medium-high heat for 7-10 minutes, or until cooked, breaking the meat up as it cooks.
- Preheat the oven to 425º F. Unroll the pizza dough onto a parchment-lined baking sheet.
- Top with the remaining cheese in an even layer, then scrambled eggs, and cooked sausage. Roll tightly from the short end, then cut into 1-inch thick rolls. Evenly space apart on the baking sheet and cook for 15-20 minutes, or until the dough is golden brown.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 roll |
|---|---|
| Calories | 254 |
| Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 99mg |
| Sodium | 573mg |
| Carbohydrates | 16g |
| Dietary Fiber | 1g |
| Protein | 13g |
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