These delicious Breakfast Sausage Egg & Cheese Rolls are the perfect easy addition to any breakfast or brunch menu! Just in time for Mother's Day!
Hello! It's Tiffany from Feel Great in 8. Mother's Day is in just a few weeks and I have the perfect easy breakfast or brunch recipe for you!
Actually, these Breakfast Sausage Egg & Cheese Rolls are so incredibly delicious and so simple to put together, they've already become a fun weekend tradition at my house. I make a big batch on Saturday morning and then my husband grabs leftovers out of the fridge to reheat before running to work on weekdays.
All you need to make this delicious recipe is a bag of Rhodes Warm-N-Serve Soft Dinner Rolls, eggs, breakfast sausage, and sharp cheddar cheese. So simple, but so delicious together!
Allow the frozen rolls to thaw on the counter or in the refrigerator, until you are able to cut them in half. Line a baking sheet with parchment paper and then line it with the bottom halves of the rolls.
Sprinkle one cup of shredded cheddar on the rolls, then layer scrambled eggs, crumbled sausage, and the other cup of cheese.
Add the top halves of the rolls and spread a little bit of softened butter.
Bake at 350 degrees F for 15-18 minutes, or until the rolls are golden brown and the cheese is melted.
Transfer to a large platter to serve. They look beautiful and everyone can just pull their own roll from the plate. Perfect for feeding a large crowd or for feeding Mom breakfast in bed. Feel free to share this recipe with your husband ladies. :)
Breakfast Sausage Egg & Cheese RollsServings: 12 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 15-18 min
Breakfast Sausage Egg & Cheese Rolls
12 Rhodes Warm-N-Serve Soft Yeast Rolls
3 tablespoons butter, divided
8 large eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
8 oz breakfast sausage, cooked and crumbled
Allow the rolls to thaw on the counter or in the fridge long enough to cut in half. Lightly butter each half. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Whisk together the eggs, milk, salt and pepper. Melt 1 tablespoon of butter in a skillet over medium heat and soft scramble the eggs. Set aside to cool slightly. Cook and crumble the sausage. Line the baking sheet with the bottoms of each roll. Place them as close together as possible. Sprinkle 1 cup of shredded cheese on the rolls. Add the eggs, crumbled sausage and top with the remaining shredded cheese. Place the roll tops over the filling and spread softened butter on each.
Bake for 15-18 minutes or until the rolls are golden brown and the cheese is melted. Transfer to a large platter and serve immediately.
Leftovers can be stored in the fridge for 4-5 days and warmed in the microwave.