Are you tired of the same old breakfast routine? Looking for something that combines the savory goodness of sausage with the convenience of a grab-and-go meal? Look no further than these irresistible sausage breakfast rolls! These delightful morning treats pack all your favorite breakfast flavors into one handheld delight. Perfect for busy weekday mornings or leisurely weekend brunches, these sausage breakfast rolls have become my family’s most requested breakfast item. Let’s dive into how you can create these scrumptious rolls that will revolutionize your morning meal game!
Ingredients List
For the sausage breakfast rolls dough:
- 2 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the filling:
- 1 pound breakfast sausage (substitute turkey sausage for a leaner option)
- 6 large eggs, scrambled
- 1 cup shredded cheddar cheese (can use low-fat cheese)
- ¼ cup finely chopped bell peppers (red and green for color)
- 2 tablespoons chopped fresh chives
- 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
Optional glaze:
- 1 egg beaten with 1 tablespoon water
- 1 tablespoon everything bagel seasoning
Timing
Prep Time: 25 minutes (15 minutes active work)
Rise Time: 1 hour
Cook Time: 20-25 minutes
Total Time: 1 hour 50 minutes (saves nearly 30 minutes compared to traditional breakfast casseroles that require longer baking times)
Step 1: Prepare the Dough
In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, mix the warm milk, melted butter, and egg. Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 45-60 minutes). Pro tip: For extra-soft rolls, don’t overwork the dough—stop kneading when it feels springy to the touch.
Step 2: Prepare the Filling
While the dough rises, cook the sausage in a skillet over medium heat until browned and crumbled. Drain excess grease. In the same pan, scramble the eggs until just set (slightly undercooked). Combine sausage, eggs, cheese, peppers, chives, and herbs in a bowl. Season with salt and pepper. Allow mixture to cool completely before assembling. Quick tip: Cooling the filling prevents it from melting the dough during assembly.
Step 3: Assemble the Rolls
Punch down the risen dough and roll it out on a floured surface to a 12×16-inch rectangle. Spread the cooled sausage mixture evenly over the dough, leaving a 1-inch border. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal pieces. Arrange in a greased 9×13-inch baking pan. Cover and let rise for 15-20 minutes.
Step 4: Bake to Perfection
Preheat oven to 375°F. Brush the rolls with the egg wash and sprinkle with everything bagel seasoning if desired. Bake for 20-25 minutes until golden brown. The internal temperature should reach 190°F for perfectly baked sausage breakfast rolls. Let cool for 5 minutes before serving.
Nutritional Information
Per serving (1 roll):
- Calories: 285
- Protein: 12g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 1g
- Vitamin A: 10% DV
- Calcium: 15% DV
- Iron: 12% DV
Healthier Alternatives for the Recipe
For a healthier spin on these sausage breakfast rolls:
- Use whole wheat flour for added fiber
- Substitute turkey or plant-based sausage to reduce fat
- Add extra vegetables like spinach or mushrooms for nutrients
- Use egg whites instead of whole eggs to lower cholesterol
- For gluten-free options, use a 1:1 gluten-free flour blend
Serving Suggestions
Serve these sausage breakfast rolls with:
- A side of fresh fruit for a balanced meal
- Maple syrup or hot honey for dipping
- A light arugula salad with lemon vinaigrette
- Fresh-squeezed orange juice or a hot coffee
Common Mistakes to Avoid
- Over-kneading the dough, which creates tough rolls
- Overfilling the rolls, causing them to burst during baking
- Using hot filling that melts the dough and creates soggy spots
- Cutting rolls with a dull knife (use dental floss for clean cuts)
Storing Tips for the Recipe
These sausage breakfast rolls are perfect for meal prep:
- Refrigerate for up to 3 days in an airtight container
- Freeze for up to 3 months individually wrapped in plastic and foil
- Reheat frozen rolls in a 350°F oven for 15-20 minutes or microwave for 60-90 seconds
- For best results, wrap in a damp paper towel when reheating in the microwave
Conclusion
These sausage breakfast rolls transform ordinary breakfast ingredients into an extraordinary morning experience. They’re versatile, portable, and guaranteed to please even the pickiest eaters. Whether you’re rushing out the door or hosting a lazy weekend brunch, these rolls deliver satisfaction in every bite. Try making a batch this weekend and watch how quickly they disappear! Share your creations on social media and tag us—we love seeing your breakfast masterpieces!
FAQs
- Can I make these sausage breakfast rolls ahead of time?
Yes! You can prepare them the night before and refrigerate unbaked. In the morning, let them sit at room temperature for 30 minutes before baking. - How can I make these vegetarian?
Substitute the sausage with plant-based sausage or a seasoned mixture of mushrooms, walnuts, and oats for a meaty texture without the meat. - Can I use store-bought dough instead of making it from scratch?
Absolutely! Crescent roll or pizza dough works well as a time-saving alternative, though homemade dough provides the best texture and flavor. - Why are my rolls doughy in the middle?
This typically happens when the rolls are too large or packed too tightly in the pan. Try making smaller rolls or using a larger baking dish to ensure even cooking. - What’s the best way to serve these for a large brunch gathering?
Prepare multiple batches the day before, refrigerate, then bake fresh the morning of your event. Serve in a warming dish or wrapped individually for a beautiful presentation.