The Ultimate Savory Sausage Egg Breakfast Rolls for Brunch

We understand the desire for a weekend brunch centrepiece that impresses without requiring a pre-dawn start. You want something comforting, cheesy, and bursting with flavour that will have your guests clamouring for more. We believe the search ends here. Let us introduce you to the delightful world of our Savory Sausage Egg Breakfast Rolls for Brunch.

These fantastic rolls truly are the star of any brunch table. Picture this: golden, buttery pastry enveloping a generous filling of seasoned sausage, fluffy scrambled eggs, and gooey melted cheddar. It’s like a complete breakfast feast, all neatly bundled into one delicious, easy-to-eat spiral. Simple to make, wonderfully adaptable, and an absolute joy to devour, these rolls are guaranteed to elevate your brunch gatherings. Let’s head to the kitchen!

Why You’ll Love This Recipe

• Ideal for Entertaining: This recipe scales up beautifully, making it simple to cater for everyone from a small family meal to a larger party without any added stress.
• Prepare in Advance: We adore a recipe that simplifies our schedule. You can assemble these rolls the evening before and bake them fresh in the morning, ensuring a relaxed and enjoyable brunch.
• Incredible Taste: The fusion of savoury sausage, creamy eggs, sharp cheddar, and flaky pastry is a match made in heaven. Every mouthful offers a delightful harmony of textures and flavours.
• Easily Customisable: We encourage you to make this recipe your own! Feel free to substitute bacon for sausage, incorporate vegetables like peppers and onions, or try out different types of cheese.
• A Hit with All Ages: This is a truly kid-friendly breakfast. The appealing pinwheel shape and classic flavours make it a guaranteed winner with the whole family, including the fussiest eaters.

Ingredients

• 1 packet (approx. 240g) ready-to-bake croissant or crescent roll dough
• 400g good-quality pork sausage meat (or sausages, casings removed)
• 6 large free-range eggs
• 60ml whole milk
• 1 tbsp unsalted butter
• 150g mature cheddar cheese, grated
• 2 spring onions, finely chopped
• 1/2 tsp dried sage (optional)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt
• 1 medium egg, beaten (for the egg wash)
• 1 tbsp sesame seeds or poppy seeds for topping (optional)

Step-by-Step Guide to Perfect Breakfast Rolls

Creating these mouth-watering rolls is a simple affair, which we’ve neatly divided into three easy-to-follow stages. By adhering to these steps, you’ll be rewarded with perfectly golden, flaky, and delicious results time after time. It’s the perfect easy breakfast bake for any gathering.

Step 1: Prepare the Hearty Filling

The foundation of these amazing breakfast rolls is a well-cooked and flavourful filling. Our goal is to create rich layers of taste right from the beginning.

1. Place a large non-stick frying pan over a medium-high heat. Add the sausage meat, using a wooden spoon to break it apart as it browns. Continue to cook for around 8–10 minutes, until it is thoroughly cooked and browned. If using sage, add it during the final minute of cooking.
2. Once ready, use a slotted spoon to move the cooked sausage onto a plate lined with a paper towel, which will absorb any excess fat. Put it to one side.
3. In a separate bowl, whisk the 6 eggs with the milk, salt, and pepper until they are airy and light. As noted by BBC Good Food, adding milk or cream results in exceptionally creamy eggs.
4. Wipe the frying pan clean, lower the heat, and melt the butter. Pour the egg mixture into the pan. Cook gently, stirring often with a spatula, until the eggs are softly set but retain some moisture. It’s important to slightly undercook them, as they will finish cooking in the oven.
5. Take the pan off the heat and transfer the scrambled eggs into a large mixing bowl. Add the cooked sausage, grated cheddar, and finely chopped spring onions. Fold all the ingredients together gently until they are evenly combined. Let the mixture cool for a minimum of 10 minutes.

Step 2: Assemble Your Sausage Egg Crescent Rolls

Now we get to the creative part! It’s time to combine our scrumptious filling with the delicate pastry. These are often referred to as Breakfast pinwheels because of their spiral appearance, which always looks inviting on a platter.

1. Dust your work surface with a little flour and unroll the crescent dough. The dough typically has perforations; gently pinch these seams together to create one large, smooth rectangle.
2. Evenly spread the cooled sausage and egg filling over the surface of the dough, making sure to leave a small half-inch gap along one of the longer sides.
3. Beginning at the opposite long side, roll the dough up into a tight log, much like you would a Swiss roll. A tighter roll will give you more defined and neater pinwheels.
4. Wrap the entire log in cling film and chill it in the refrigerator for at least 30 minutes. This step is vital, as it firms up the dough, allowing for clean, easy slicing without misshaping the rolls.

Step 3: Baking to Golden Perfection

The last stage is the bake, which will fill your home with the most wonderful aroma. Prepare yourself for that irresistible golden, cheesy, and puffed-up pastry.

1. Preheat your oven to 190°C (170°C Fan/Gas Mark 5). Prepare a large baking tray by lining it with baking parchment.
2. Take the chilled log out of the fridge and remove the cling film. With a sharp, serrated knife, slice the log into 12 equally sized rolls, roughly 1-inch thick each.
3. Place the rolls with the cut side facing up on your lined baking tray. Ensure there is a little room between them so they have space to puff up as they bake.
4. With a pastry brush, glaze the tops and sides of each roll with the beaten egg wash. This is the secret to achieving a lovely, glossy, golden-brown colour.
5. If you wish, you can sprinkle some sesame or poppy seeds over the top for added visual appeal and texture.
6. Bake in the preheated oven for 15–20 minutes, until the pastry has risen and turned a deep golden brown, and the cheese is bubbling and melted. Let them rest on the tray for a few moments before moving them to a wire rack to cool slightly. We think they are best enjoyed warm.

Tips, Variations, and Serving Suggestions

A brilliant feature of our Sausage egg crescent rolls is their versatility. Below are a few of our preferred tips and creative ideas to help you perfect this recipe and adapt it to your own tastes.

Our Top Tips for Success

• Give the Sausage Space: When browning the sausage, avoid overcrowding the pan. This allows the meat to brown properly and develop a deeper, more savoury flavour instead of just steaming.
• Let the Filling Cool: It is crucial that the sausage and egg mixture has cooled before you spread it onto the pastry. A warm filling can melt the butter in the dough, making it tricky to roll and possibly leading to a soggy base.
• A Sharp Knife is Key: To get clean, tidy slices, we recommend using a very sharp knife (a serrated one works beautifully) with a gentle sawing action.

Creative Twists and Serving Ideas

Don’t hesitate to experiment with the filling. You could incorporate diced bacon, chopped bell peppers, mushrooms, or a dash of chilli flakes for some heat. To create a well-rounded brunch, we suggest serving these savoury delights with something sweet. Our cherished Banana Bread Recipe makes for an excellent partner. Alternatively, for a fresher contrast, a simple side salad such as this Classic House Salad with Red Wine Vinaigrette provides a lovely balance to the richness.

FAQ

Your New Go-To Brunch Favourite

So there you have it—a straightforward, delicious, and universally loved recipe for the ultimate Savory Sausage Egg Breakfast Rolls for Brunch. They represent the perfect answer for laid-back weekends, festive gatherings, or any occasion where you want to serve something special without dedicating your entire morning to cooking.

We are confident that after you’ve made these once, they will secure a permanent spot in your collection of favourite recipes. So, go ahead, collect your ingredients and give them a try this weekend! We always enjoy seeing your culinary triumphs, so please feel free to share your pictures and tag us on social media. Happy baking!

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Prep: 45 mins
Cook: 30 mins
Yields: 12 rolls

Ingredients

• 1 packet (approx. 240g) ready-to-bake croissant or crescent roll dough
• 400g good-quality pork sausage meat (or sausages, casings removed)
• 6 large free-range eggs
• 60ml whole milk
• 1 tbsp unsalted butter
• 150g mature cheddar cheese, grated
• 2 spring onions, finely chopped
• 1/2 tsp dried sage (optional)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt
• 1 medium egg, beaten (for the egg wash)
• 1 tbsp sesame seeds or poppy seeds for topping (optional)

Instructions

1. Prepare the filling: In a pan over medium-high heat, brown the sausage meat for 8-10 minutes, breaking it apart. Drain excess fat and set aside. In a bowl, whisk 6 eggs with the milk, salt, and pepper. Melt butter in the pan and gently scramble the eggs until softly set. In a large bowl, combine the cooked sausage, scrambled eggs, grated cheddar, and spring onions. Let the mixture cool for at least 10 minutes.
2. Assemble the rolls: On a lightly floured surface, unroll the crescent dough and pinch the seams to form a single rectangle. Spread the cooled filling evenly over the dough, leaving a small border on one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
3. Bake: Preheat oven to 190°C (170°C Fan). Slice the chilled log into 12 one-inch thick rolls. Place rolls cut-side up on a parchment-lined baking tray. Brush with the beaten egg wash and sprinkle with seeds, if using. Bake for 15-20 minutes until golden brown and the cheese is bubbling. Let rest for a few minutes before serving warm.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g