The Amazing Sausage, Egg and Cheese Breakfast Rolls

I am a savory breakfast person. Some people crave cereal or doughnuts. Not me. I want something savory and protein-packed that will give me some energy and help me from being hungry until lunchtime. And I want that same thing for my son. He’s growing a mile a minute. So he needs carbs and protein. Thanks to my favorite Eggland’s Best eggs, he not only gets protein but he gets a good dose of Omega-3 & Omega-6, DHA (good for brain development), as well as a great source of Vitamin D & E. You don’t get that with an ordinary egg because it is all about the special vegetarian feed the chickens eat. Better feed means a better egg! Let me show you how easy these are to make. And ya know what? They taste REALLY GOOD!


  • 5 Eggland’s Best eggs
  • 1 tube (8 oz) refrigerated crescent rolls
  • 8 fully cooked breakfast sausage links
  • salt and pepper to taste
  • 4 slices American cheese


  1. Heat oven to 350°F. In small bowl, beat eggs.
  2. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls.
  3. Scramble remaining eggs (adding salt and pepper, to taste)
  4. Unroll dough onto work surface; separate into 8 triangles.
  5. Cut cheese slices in half; place 1 half on each triangle.
  6. Top each with spoonful of scrambled eggs and 1 sausage link.
  7. Loosely roll up triangles as directed on can
  8. Place rolls on ungreased cookie sheet.
  9. Brush reserved beaten egg on top of each crescent.
  10. Sprinkle freshly ground black pepper over each.
  11. Bake 15 to 18 minutes or until golden brown.
  12. Rolls can be frozen then reheated in the microwave for about one minute.
  13. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.