Puff Pastry Breakfast Rolls with Sausage, Egg, and Cheese
My flaky, buttery Puff Pastry Breakfast Rolls are filled with the breakfast holy trinity: scrambled eggs, sausage, and cheese. Perfect for quick, handheld breakfasts, weekend brunches, or game days, this recipe is versatile, convenient, and super scrumptious!
Servings: 8 servings
Calories: 126kcal
Ingredients
- 1 package (2 sheets) puff pastry thawed
- 6 large eggs plus 1 for egg wash
- ½ cup whole milk
- 12 ct breakfast sausage links uncooked
- 1 cup shredded sharp white cheddar
- 1 tablespoon chives finely chopped
- Extra cheese for topping
- Hot honey for drizzling (optional)"
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a nonstick skillet, cook the breakfast sausage over medium heat until browned and crumbled. Remove the sausage from the pan and set it aside to cool.
- In a bowl, whisk the eggs with the milk and a pinch of salt and pepper. Add them to the hot pan and soft scramble them for a few minutes. Remove from heat just before they’re fully set—they’ll finish in the oven!
- On a cutting board roll out puff pastry into a 10x12” rectangle. Cut each sheet into 6-8 rectangles, depending on your preferred size.
- Layer each with a spoonful of eggs, sausage, and shredded cheddar then sprinkle with chives.
- Roll up like a taquito or fold like a turnover. Press the edges to seal.
- Place the rolls on the prepared baking sheet. Brush the tops of the rolls with egg wash and sprinkle them with a little extra cheese. Bake for 20–25 minutes or until golden and puffed.
- Serve the rolls hot, drizzled with hot honey if desired. Enjoy!
Notes
Storage Directions
- Refrigerating: Store in an airtight container for up to 3 days in the fridge.
- Freezing: Once cooled to room temperature, store the rolls in a freezer-safe, airtight container for up to a month in the freezer. Thaw them overnight in the refrigerator and bake at 400º for 4-6 minutes until heated through.
- Thaw the puff pastry dough overnight in the refrigerator, not at room temperature. Cold dough is easier to handle and to assemble the ingredients in. Soft, room-temperature dough gets too sticky and messy to work with. Plus, the colder the dough, the puffier and flakier the roll!
- Soft-scramble the eggs for only a few minutes. Remove them from the heat before they’re fully cooked because they’ll finish up in the oven.
- Crumble the sausage into smaller, bite-size pieces – they’ll fit better in the individual rolls.
- After layering the ingredients, roll the puff pastry like a taquito or fold like a turnover. Either way, don’t overfill them! Leave about an inch open around the edges of each pastry rectangle to prevent any leakage on the pan while baking.
- Prevent soggy rolls. Use a paper towel to blot the cooked sausage – this removes any excess oil that could cause sogginess.
- Serve as breakfast alongside a bowl of fresh fruit, a spinach or arugula salad, or enjoy as is with a hot cup of morning coffee!
Nutrition
Calories: 126kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 161mg | Potassium: 90mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 386IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg