Go Back

Cheesy Sausage and Egg Breakfast Rolls

Fluffy, savory yeast rolls stuffed with seasoned breakfast sausage, soft scrambled eggs, and melted cheddar cheese. A perfect make-ahead brunch casserole.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup warm milk 110°F
  • 2.25 tsp instant yeast
  • 2 tbsp sugar
  • 4 tbsp unsalted butter melted
  • 1 egg large
  • 3.5 cups all-purpose flour
  • 1 tsp salt
Filling
  • 1 lb breakfast sausage cooked and crumbled
  • 6 eggs scrambled soft
  • 2 cups cheddar cheese shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • Stand mixer or large bowl
  • 9x13 inch baking pan
  • Skillet
  • Rolling pin
  • Serrated knife or dental floss

Method
 

  1. Whisk warm milk, sugar, and yeast in a bowl; let sit 5-10 mins until foamy.
  2. Mix in melted butter, egg, and salt. Gradually add flour and knead until smooth dough forms (5-7 mins).
  3. Place dough in oiled bowl, cover, and let rise in warm place for 1-1.5 hours until doubled.
  4. While rising, cook sausage in skillet until browned. Drain grease. Softly scramble the eggs in the same pan.
  5. Punch down dough and roll into a 12x18 inch rectangle on a floured surface.
  6. Layer cooked sausage, scrambled eggs, and cheese over the dough. Roll tightly into a log.
  7. Cut into 12 rolls and place in a greased 9x13 pan. Cover and let rise again for 30-45 mins.
  8. Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown.
  9. Brush with melted butter and garnish with parsley immediately after baking.

Notes

Total time includes rise times. For overnight prep, complete the assembly, place in pan, cover, and refrigerate. Bake the next morning after letting them sit out for 30 minutes.