These Breakfast Sausage Crescent Rolls are golden, flaky, and packed with savory sausage and melted cheese in every bite. Baked together in a rich, cheesy sauce, they’re an easy morning bake that’s perfect for busy mornings or lazy weekend brunches.
These sausage crescent rolls are soft, cheesy, and full of yummy sausage flavor. They bake in a creamy egg sauce that makes every bite warm and rich. It’s a simple breakfast bake that kids and grown-ups both love. Easy to make and even easier to eat, this dish is perfect for weekend mornings or feeding a hungry family fast.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 450g (1 lb) ground breakfast sausage
- 1 small onion, finely chopped (optional)
- 1 ½ cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 3 large eggs
- ½ cup milk
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Fresh chopped parsley, to garnish (optional)
Breakfast Sausage Crescent Rolls: Instructions
- Turn on your oven and set it to 180°C (350°F) so it has time to heat up. Rub a little butter or oil inside a large baking dish so nothing sticks.
- Place a large frying pan on the stove over medium heat. Add the sausage and break it into small pieces using a spoon. Cook it for about 6–8 minutes, stirring often, until it turns brown all over and no pink is left.
- If you want to use onion, toss it into the pan during the last 2–3 minutes of cooking the sausage. Stir it around until it turns soft and see-through.
- Once the sausage is done, carefully drain off any extra grease so the filling isn’t too oily.
- Take the pan off the heat. Add the soft cream cheese right into the warm sausage and stir until it melts and everything looks creamy and mixed together.
- Set the sausage mix to the side for a few minutes to cool down a little while you get the crescent dough ready.
- Open both cans of crescent dough and gently unroll them. Pull them apart along the lines to make triangle shapes.
- Spoon a small scoop of the sausage and cream cheese filling onto the wide end of each dough triangle.
- Add a small pinch of shredded cheddar cheese on top of the filling on each triangle.
- Starting at the wide end, roll each triangle up toward the pointy tip. Place the rolls close together in your greased baking dish.
- In a mixing bowl, crack the eggs and add the milk, garlic powder, salt, and pepper. Whisk it all together until smooth.
- Slowly pour the egg mixture over the top of the rolled crescents, making sure it spreads evenly into the dish.
- Scatter the rest of the shredded cheddar cheese across the top of everything.
- Put the dish in the oven and bake for 25–30 minutes. The rolls should turn golden brown and the egg should look fully cooked, not jiggly.
- Take the dish out of the oven and let it sit for about 5 minutes so it’s easier to serve.
- If you like, sprinkle some fresh chopped parsley on top, then serve the rolls while they’re warm.
These cheesy, savory crescent rolls make a wonderful make-ahead breakfast that reheats really well — great for feeding a hungry family without much work at all.