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Sausage Egg And Cheese Breakfast Rolls Recipe

Ingredients

• 1 pound ground breakfast sausage
• 2 tubes (8 count each) crescent rolls
• 6 large eggs, scrambled
• 2 cups (226 g) sharp cheddar cheese, shredded
• 3 tablespoons unsalted butter
• ¼ cup (31 g) all-purpose flour
• 2 ½ cups (612.5 g) whole milk
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• parsley, chopped for garnish

Instructions

1. Step 1: Get the Oven Ready
   It's crucial to set the stage right at the beginning. Preheat your oven to 350°F (175°C), allowing it to warm up while you begin your prep work. Give your 9×13-inch baking dish a generous spray with nonstick cooking spray to ensure those rolls slide out easily later.

2. Step 2: Cook the Sausage
   Heat a medium skillet over medium heat and add your ground breakfast sausage. As it cooks, break it up with a spatula or wooden spoon, ensuring there are no large chunks. This step should take about 8 to 10 minutes. Once cooked through, remove the skillet from heat, but don’t discard those glorious drippings; they’ll add depth to your gravy later.

3. Step 3: Roll Out the Dough
   On a clean work surface, lay out one sheet of crescent roll dough. Place the second sheet directly on top. With a rolling pin, gently roll the combined sheets into a 13x13-inch square. Check those seams—they should be smooth and well-connected unless you’re using the seamless dough sheets.

4. Step 4: Layer the Filling
   Using a slotted spoon, scoop the cooked sausage onto the dough, leaving the drippings in the skillet for later. Spread scrambled eggs and then sprinkle the shredded cheddar cheese evenly over the top. Try not to nibble too much of the cheese before it goes on the roll!

5. Step 5: Roll and Slice
   Begin from one of the long edges and roll the dough into a tight log. It’s okay if some filling tries to escape, just coax it back in. Once rolled, slice the log into 8 equal pieces. This might get a bit messy, but that’s part of the fun!

6. Step 6: Bake the Rolls
   Arrange those delicious slices in your prepared baking dish. Slide the dish into the oven and let them bake for 30 to 35 minutes. You’re looking for a lovely golden brown top and fully cooked centers.

7. Step 7: Make the Gravy
   While your rolls are turning golden, it’s time to whip up the gravy. In the same skillet with the reserved drippings, melt the butter over medium heat. Stir in the flour and whisk it together for 2 to 3 minutes until it achieves a golden hue. Then, gradually whisk in the milk, followed by the salt, pepper, and garlic powder. Keep stirring until it thickens and heats through.

8. Step 8: Serve with Gravy
   When the rolls are done baking, pour the hot gravy generously over them. This is where your dish goes from good to great. Sprinkle with chopped parsley for a pop of color, and get ready to savor every bite.

Notes

Rolling out the crescent dough can sometimes turn into a sticky situation. A gentle dusting of flour on your work surface and rolling pin can make this much smoother. Just remember not to overdo it, or you might end up with a floury mess!

Another common hiccup is overcooking the sausage, turning it into tough little nuggets. Keep an eye on it, and remember that it will continue cooking once in the oven with the rolls.

Oh, and about that gravy—patience is key! Whisking continuously while adding the milk prevents lumps, giving you a velvety finish. It's worth the arm workout!

Lastly, be sure not to overcrowd the baking dish with your rolls. They need some space to breathe and expand. Just like us after a big breakfast!

Keywords: Sausage, egg, cheese, breakfast rolls, brunch recipe, breakfast pastries, savory rolls, breakfast wraps, sausage and cheese rolls