These savory breakfast rolls are made with a soft dough swirled around scrambled eggs, sausage, and cheese. A great meal prep recipe for the week, or great to serve at brunch.
These breakfast rolls are a perfect solution to so many breakfast related issues. Need something quick that is grab and go but will keep you full? Try these savory breakfast rolls! Need a meal prep option for your kids to have all week? Try these savory breakfast rolls! Need something a little fun and fancy for a brunch? Try these breakfast rolls!
Whatever your needs are, these egg and sausage rolls are delicious and are sure to be a huge hit with whoever you serve them to!
Other great make ahead breakfast recipes:
Thank you to the Iowa Egg Council for sponsoring this post. And Thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
Eggs are nutrient powershouses, economical, and quick to prepare, which makes them an excellent option to turn to for any meal of the day.
Eggs are such a great option to serve for all meals of the day because they help build muscle strength, and are recommended as part of a heart-healthy diet. They are a great way to start the day, and I love having these rolls on hand for my kids to have before they head off to school.
This savory breakfast not only tastes amazing, but it’s great for meal prep OR a fancy brunch!
Learn more about what eggs can do for you.
How to make these savory breakfast rolls
Here is a brief overview of how to make these. For the full set of directions, make sure you scroll down to the recipe card below!
Make the dough:
- Combine the warm water, yeast and sugar in the bowl of a stand mixer and let sit for about 5 minutes, until the yeast is bubbly.
- Mix in the oil, salt and 2 ½ cups of flour. Mix until combined, and then slowly add more of the flour until the dough cleans the sides of the mixing bowl.
- Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes.
Prepare the Eggs and Sausage:
- In a medium-sized skillet, cook the sausage until the sausage is cooked through. Drain the grease and transfer to a medium-sized mixing bowl.
- Cook the scrambled eggs and transfer to the mixing bowl with the sausage. Mix the scrambled eggs and sausage together.
Assemble:
- Preheat the oven to 400 degrees F and spray a 9×13 pan with cooking spray..
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with a kitchen towel and let the dough rest for 10 minutes.
- Roll the dough out into an 8×14-inch rectangle.
- Brush the dough with the melted butter.
- Spread the filling evenly over the dough, leaving a 1-inch margin on the outer edge, then sprinkle on 3/4 of the shredded cheese (reserve ½ cup for later).
- Sprinkle on the scrambled eggs and crumbled sausage evenly.
- Roll up the dough, starting with the long side.
- Pinch the seams to seal.
- Use a sharp knife to cut the roll into 12 equal-sized rolls.
- Place each roll cut side down the prepared 9×13-inch pan.
- Cover and let rise in a warm place for 15 minutes.
Bake:
- Bake the rolls for 12-15 minutes or until lightly golden.
- Remove from the oven and top the rolls with the remaining ½ cup of cheese.
- Return to the oven and bake for an additional 1-2 minutes, just until the cheese melts.
- Brush with an additional 1 Tablespoon of melted butter.
- Serve warm.
Storage Information
Store these rolls in an airtight container in the fridge for up to 4 days.
Freezing Information
To freeze these breakfast rolls, follow the recipe directions, bake, and allow it to cool. Wrap individual rolls in freezer paper, and then again in foil. Breakfast rolls can be frozen for up to 3 months.
To reheat, unwrap rolls from foil and freezer paper and wrap in a damp paper towel. Microwave on high for 30-40 seconds, and then in 10 second intervals as needed until warm.
Other great breakfast recipes:
- Apple Baked Oatmeal
- Double Chocolate Zucchini Muffins
- Snickerdoodle Banana Bread
- Cinnamon Roll Breakfast Casserole
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Savory Breakfast Rolls with Sausage
These savory breakfast rolls are made with a soft dough swirled around scrambled eggs, sausage, and cheese. A great meal prep recipe for the week, or great to serve at brunch.
Ingredients
Dough:
- 1 cup warm water
- 1 Tablespoon instant yeast
- 1 Tablespoon granulated sugar
- 1 Tablespoon vegetable oil
- 1 teaspoon salt
- 2 ½ - 3 cups all purpose flour
Filling:
- 3 Tablespoons melted butter, divided
- 16 ounces ground breakfast sausage, cooked
- 5 large eggs, scrambled
- 2 cups shredded cheddar cheese
Instructions
- In a medium-sized skillet, cook the sausage until the sausage is cooked through. Drain the grease and transfer to a medium-sized mixing bowl.
- Cook the scrambled eggs and transfer to the mixing bowl with the sausage.
Make the dough:
- Combine the warm water, yeast and sugar in the bowl of a stand mixer and let sit for about 5 minutes, until the yeast is bubbly.
- Mix in the oil, salt and 2 ½ cups of flour. Mix until combined, and then slowly add more of the flour until the dough cleans the sides of the mixing bowl.
- Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes.
Assembly
- Preheat the oven to 400 degrees F and spray a 9x13 pan with cooking spray..
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes).
- Cover with a kitchen towel and let the dough rest for 10 minutes.
- Roll the dough out into an 8x14-inch rectangle.
- Brush the dough with the melted butter.
- Spread the filling evenly over the dough, leaving a 1-inch margin on the outer edge, then sprinkle on 3/4 of the shredded cheese (reserve ½ cup for later).
- Roll up the dough, starting with the long side.
- Pinch the seams to seal.
- Use a sharp knife to cut the roll into 12 equal-sized rolls.
- Place each roll cut side down the prepared 9x13-inch pan.
- Cover and let rise in a warm place for 15 minutes.
- Bake the rolls for 12-15 minutes or until lightly golden.
- Remove from the oven and top the rolls with the remaining ½ cup of cheese.
- Return to the oven and bake for an additional 1-2 minutes, just until the cheese melts.
- Brush with an additional 1 Tablespoon of melted butter.
- Serve warm.
Notes
Store cooled rolls in an airtight container in the fridge for up to 4 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 564Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 669mgCarbohydrates: 63gFiber: 2gSugar: 2gProtein: 22g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
