Sausage Egg Crescents
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crescent dough wrapped around scrambled eggs, sausage links, and shredded cheese baked to a golden brown. Simple, quick, breakfast or snack option. Uses basic pantry ingredients with room for substitutions. Classic breakfast flavors with flaky pastry surprise. Textures vary from buttery dough to fluffy eggs and savory sausage. Not overly complicated but demands attention to browning and cooking eggs through. Ideal when hungry but pressed for time. Warning: crescent edges can overcook if left too long. Easiest if you watch dough rise and egg texture, not timers alone.
Prep:
17 min
Cook:
14 min
Total:
31 min
Servings:
4 servings
#breakfast
#baking
#savory pastries
#quick meals
#American cuisine
#egg dishes
Flaky, buttery dough curling around savory sausage and fluffy eggs — something I return to when the usual scrambled toast routine bores me. Got crescent rolls in the fridge? Perfect base. Sausage links keep the protein whole and satisfying instead of crumbled mystery meat. Cheese? Sharp cheddar gives depth, but swap or melt different types — mozzarella for stretch, pepper jack for heat. The key: control heat on eggs in leftover grease; too fast, they dry, too slow, rubbery. Watching dough brown and edges puff is like a mini science experiment in your oven any morning. The aroma is a sure-fire breakfast wake-up call. I’ve learned to bend the traditional crescent triangles into rectangles, less fiddly, stays together better. Simple swap ideas, timing shuffles. Ready to taste those layers of crispness and creamy egg sausage goodness? Let’s lose the clock obsession and cook by feel.
Ingredients
- 1 can refrigerated crescent roll dough
- 4 fresh breakfast sausage links (substitute spicy chicken sausage or plant-based links)
- 3 large eggs
- 3 tablespoons whole milk (or cream for richer eggs)
- 1 cup shredded sharp cheddar cheese (swap for pepper jack or mozzarella)
- Salt
- Freshly ground black pepper
- Butter or oil for skillet
About the ingredients
Crescent dough from a can is a time hack but can dry out if left open too long. Freeze any leftover rolled pieces if baking later. Sausage link variety matters; pork is classic but chicken or turkey link spices shift flavor profile nicely. Plant-based sausages work, but watch fat content — they sometimes release less oil, adjust the pan heat accordingly. Eggs and milk whisked together build creaminess and fluffiness; skip milk for firmer eggs, add cream for silkier. Cheese variety changes everything — sharper for bite, milder for mellow. Salt and freshly cracked pepper are musts; freshly cracked really punches. Butter or oil in the skillet protects eggs from sticking and adds flavor; I prefer butter for richness but oil if you want less burn risk. If you want to twist: add diced peppers or onions to scrambled eggs or jalapeños for heat.
Method
- Heat oven to 380°F for a bit more crust brown. Line baking sheet with parchment or silicone mat.
- Whisk eggs and milk vigorously in a small bowl. Season with salt and lots of freshly ground black pepper. Don’t skip pepper; it cuts richness sharply.
- Warm skillet over medium heat. Brown sausage links all over, turning frequently so color is even. Don't rush or sausage stays raw inside.
- Remove sausage, leave fat in pan. Immediately add egg mixture, lower heat a touch. Stir constantly, scrambling gently, cooking until just set but still moist. Overcooked eggs dry out inside rolls.
- Unroll crescent dough sheet on clean surface. Tear into 4 equal rectangles instead of triangles – sturdier, less tear-prone as you roll.
- Divide scrambled eggs evenly in middle of each rectangle. Sprinkle cheese on top of eggs. Place one whole sausage link on each mound. Roll dough up snugly but don't squeeze cheese out.
- Seal edges by pinching firmly. Curve the rolls slightly so edges stay tucked underneath. Transfer to lined sheet, spaced apart.
- Brush tops lightly with melted butter for better browning, optionally sprinkle more cheese or paprika.
- Bake 11-15 minutes watching for golden brown color, hearing soft crackle of pastry crisping. If edges brown too fast, tent with foil.
- Remove from oven when tops bounce back slightly when pressed, not hard. Cool 2 minutes before serving or cheese burns mouth.
- Optional garnish: chopped parsley or hot sauce if you want kick.
- Leftover tips: store cold in airtight container. Reheat in toaster oven to keep pastry crisp. Microwave turns dough soggy.
Cooking tips
Start with hot pan for sausage so it browns, not stews. Leaving pan grease for eggs means no added oil, extra flavor. Stir eggs constantly at low-medium heat — not too fast, or they break into tiny curds too soon; slow and steady leads to those soft folds. Unrolling dough on a clean surface ensures it doesn’t stick. Cutting dough into rectangles avoids dough tearing as triangles pull unevenly. Filling size matters — too much filling, dough bursts while baking. Rolling tightly but gently keeps shape. Pinch seams to avoid cheese leaking out. Butter brushed on top pre-bake helps crust reach deeper golden hues and adds shine. Oven temps vary — watch for puff and crackle sounds, faint buttery smell is your green light. Bringing the rolls out a couple of minutes before serving keeps cheese molten but not lava-hot. Use foil tenting mid-bake if edges burn before dough cooks fully. If leftover, avoid microwave reheating unless you want soggy dough; toaster oven reheats best for texture retention.
Chef's notes
- 💡 Use rectangles, not triangles. Makes dough hold up better rolling around eggs and sausage. Less tearing. Roll snug but don’t squeeze cheese out. Pinch edges tight so nothing leaks mid-bake. Dough can dry if left open too long so work fast with unrolled sheet.
- 💡 Watch eggs in pan closely. Low-medium heat, stir continuously. Too fast breaks egg folds into tiny curds. Slow and steady keeps eggs soft, moist, not rubbery or dry inside the crescent. Leftover grease from browned sausage adds flavor but regulate heat or eggs overcook.
- 💡 If edges brown too fast in oven, cover with foil mid-bake. Oven temps vary, especially with convection. Listen for pastry crackle, look for golden hue. Butter brushed on top before bake helps color deepen while adding shine. Optional but noticeable.
- 💡 Swap ideas: use spicy chicken or plant-based sausage links, but fat difference changes pan heat. Plant-based may need added oil. Cheese swap changes texture and mouthfeel; mozzarella melts stretchy but mild, pepper jack adds bite. Milk or cream in eggs adjusts richness too.
- 💡 Leftovers: store in airtight container cold. Reheat best in toaster oven to keep crust crisp. Microwave heats fast but soggy dough follows. Let rolls cool slightly before serving; cheese molten but not lava-hot. Timing helps avoid burned mouths and preserves creaminess.
Common questions
How to avoid dough tearing?
Cut dough into rectangles not triangles. Roll gently but snug. Pinch seams tightly after filling. Dough gets fragile if stretched or pulled awkward. Keep surface clean and dry to stop sticking.
What if eggs overcook inside?
Scramble over low heat. Stir slow and constant. Remove from pan just set but still moist. Leftover pan grease adds flavor and moisture but watch heat. Too fast eggs dry, too slow rubbery.
Can I use other sausages?
Pork classic but chicken or turkey spicy links work well. Plant-based possible but adjust pan temp due to less fat. Sausage choice impacts flavor and fat rendered for cooking eggs. Add oil if sticks or dry.
Best storage and reheat tips?
Airtight container in fridge cold. Toaster oven reheats crisp dough. Microwave makes soggy rolls, avoid unless rushed. Cool a few minutes before eating keeps cheese molten but manageable. Freeze leftover rolled dough for later.
