Breakfast Sausage Rolls Recipe-Cooked breakfast sausage, cream cheese, cheddar cheese all rolled into a crescent roll and baked until golden brown.
This recipe for breakfast sausage rolls is one from our close friends and before we moved here Jason would request these be made for breakfast when we would come to visit. Honestly, they’re life changing so prepare yourself. There’s bread, meat, and cheese all in one. So good! Jason absolutely loves these, and so do I, but when he sees the crescent rolls and sausage in the refrigerator he excitedly asks if I’m making breakfast sausage rolls for breakfast. It’s a weekend treat around here and since we are the only ones eating them, as of now, we always have leftovers to re-heat the next morning.
This is one of those recipes that’s really hard to mess up and very easily adaptable to suit your taste buds. One time I added scrambled eggs to the mixture and it was good but we preferred our eggs to be on the side as an addition to rather than all mixed in. I use about one cup of whatever type of cheddar cheese I have on hand. You can use more or less of your favorite cheese.
We also enjoy having biscuits and sausage gravy for breakfast on the weekends so sometimes I don’t add a whole pound of sausage to the rolls and I’ll save the rest and make B&Gs with it. Like I said, it’s a very forgiving recipe.
If a sweeter breakfast is more your thing then check this recipe out.
- One pound of breakfast sausage
- One 8 oz. block of cream cheese at room temperature
- 1 cup of cheddar cheese (I prefer mild)
- 2 cans of crescent rolls
- Preheat oven to temperature on can of crescent rolls.
- Spray a baking sheet with non stick cooking spray.
- Brown Sausage in skillet until no more pink is showing.
- Drain grease.
- Cut cream cheese into pieces (this helps it to melt easier)
- Place cream cheese pieces in skillet and cook on low-medium heat to melt all together
- Add shredded cheese and mix together
- Unroll crescent pieces so they're laying separate and flat
- Scoop meat mixture onto the widest part of the crescent dough and then roll up as if you're making them without the filling.
- Bake per directions on can.
- I sometimes have a little filling leftover and sometimes I don't. It depends on how generous I filled the crescents. If you use too much filling it will be difficult to roll.