5 from 2 votes

Sausage Egg Cheese Crescents

By: Julia Pacheco
Buttery crescent rolls stuffed with savory sausage, fluffy eggs, and melty cheese—these handheld breakfast bites are easy to make and impossible to resist!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 4 eggs
  • 1 -8 oz can crescent rolls
  • 8 fully cooked breakfast sausages
  • 4 slices cheddar cheese

Instructions 

  • Preheat oven to 350℉.
  • In a frying pan, scramble all of the eggs.
  • Separate the refrigerated crescent dough triangles on a parchment paper-lined sheet pan. Place half a slice of cheddar cheese, 1/8 of the scrambled eggs, and one sausage link onto the widest part of the crescent. Roll them up, beginning with the long end.
  • Bake for 18-25 minutes. They will be perfectly soft and ready to eat after slight cooling once cooking time ends. Enjoy!

Video

Nutrition

Calories: 589kcal | Carbohydrates: 23g | Protein: 24g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 242mg | Sodium: 1159mg | Potassium: 285mg | Sugar: 6g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

5 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. Shannon says:

    I made these last night for my family and everybody loved them. Breakfast food in an easy to eat sandwich form, what’s not to love?!
    One thing I did different is cook the eggs like an omelet, but not folded. So after it was mostly cooked on top, I flipped it and had a circle that I then divided into 8 pieces for each crescent. Less messy that way, with no pieces of scrambled eggs falling out everywhere.
    One of my kiddos also came up with the idea of dipping the sandwiches in syrup and they all really enjoyed that.
    Next time I make these, I’m going to use bacon instead. Possibly crumbled in bite size pieces and scrambled into the eggs for ease of eating. You could also do that with the sausage so the ingredients are more evenly dispersed.
    Any way you do it though, these are great and going into our regular rotation. Thank you, Julia!

    Reply