Description
Sausage and Egg Breakfast Rolls are flaky puff pastries filled with savory sausage, scrambled eggs, and melted cheese. Perfect for breakfast, brunch, or a quick snack, these rolls are easy to make, customizable, and freezer-friendly.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 lb (450 g) breakfast sausage
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Black pepper to taste
- Salt to taste
- 1 tbsp olive oil (for cooking)
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Cook sausage in a skillet over medium heat, breaking it into small pieces, until browned and fully cooked. Drain excess grease and set aside.
- Whisk eggs in a bowl, season with salt and pepper, then scramble in the same skillet with olive oil until just set. Remove from heat.
- In a mixing bowl, combine cooked sausage, scrambled eggs, shredded cheddar, and chopped green onions.
- Roll out puff pastry on a floured surface and cut into 4×6-inch rectangles.
- Place filling in the center of each rectangle and fold pastry over to seal. Crimp edges with a fork.
- Place rolls seam-side down on a parchment-lined baking sheet and brush tops with egg wash.
- Bake for 20–25 minutes or until golden brown and puffed up.
- Serve warm and enjoy!
Notes
For a spicy twist, use hot breakfast sausage or add diced jalapeños. Rolls can be frozen before baking and cooked straight from the freezer with extra baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: sausage and egg breakfast rolls, puff pastry breakfast, brunch recipe, freezer friendly breakfast