Okay, so I’m gonna be honest with you. I discovered these Sausage Egg Breakfast Roll-Ups completely by accident on a chaotic Tuesday morning when I overslept and had exactly 15 minutes to feed three hungry kids before the school bus came. Best mistake ever.
Now, here’s the thing about breakfast in my house—it’s usually toast or cereal because who has time for anything fancy on a weekday, right? But these breakfast roll-ups with tortillas changed everything. And I mean EVERYTHING. My neighbor Karen (the one who always has her life together) saw me making these last week and was like, “Wait, that’s genius!” Coming from her, that’s huge.
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Why Sausage Egg Roll-Ups Are My New Obsession
Look, I’ve tried those fancy stuffed breakfast rolls from the bakery. They’re good, sure, but they’re like $4 each and half the time they’re cold in the middle. These homemade sausage and egg breakfast rolls? Cost maybe 50 cents per roll, and they’re hot, customizable, and my kids actually eat them without complaining.
I think I first saw something similar on Pinterest… or maybe it was Instagram? Honestly can’t remember. But I’ve made them about a million times since then and tweaked the recipe until it’s basically perfect. Well, perfect for my family anyway.
The best part? You can make these sausage egg and cheese breakfast roll-ups ahead of time and just reheat them in the microwave. Game. Changer. Trust me on this one.
My First Attempt Was… Not Great
So the first time I tried making these, I used regular bread because I didn’t have tortillas. Disaster. Complete disaster. The bread got all soggy and fell apart, and my 8-year-old looked at me like I’d betrayed him personally. Kids are dramatic.
Then I tried making breakfast rolls with turkey sausage, egg, and cheese using those fancy low-carb wraps. They were okay, but they tore really easily and didn’t taste as good. Sometimes you just gotta go with regular flour tortillas, you know?
Oh, and another thing—don’t use pre-cooked frozen sausage patties for this. I tried it once when I was being lazy, and they just don’t taste the same. The texture gets weird. (Learned this the hard way.)
What You’ll Need for Sausage Egg Breakfast Roll-Ups
Here’s what I grab from my fridge and pantry. And yes, I’m one of those people who keeps tortillas in the fridge because they last longer there. Fight me.
For the Roll-Ups:
- 8 large flour tortillas (the burrito-size ones work best)
- 1 pound ground breakfast sausage (I use Jimmy Dean—not sponsored, just obsessed)
- 8 large eggs
- 1 cup shredded cheddar cheese (DO NOT buy the pre-shredded stuff, it has that weird coating)
- 2 tablespoons butter for scrambling eggs
- Salt and pepper to taste
- Optional: hot sauce, because everything’s better with hot sauce
Optional Add-ins I’ve Tried:
- Diced bell peppers (my kids won’t eat these but I love them)
- Green onions (adds a nice bite)
- A little cream cheese mixed into the eggs (sounds weird, tastes amazing)
- Jalapeños if you’re brave
Actually, you know what? Sometimes I make sausage and cheese rolls without the eggs if I’m really rushed. Still good. Not as filling, but good.
Step-by-Step Instructions (With My Commentary)
Step 1: Cook the Sausage
Break up that sausage in a large skillet over medium heat. Use a wooden spoon to crumble it up real good as it cooks. This takes about 7-8 minutes, but I always manage to get distracted by my phone and it ends up being more like 10 minutes.
The key is—oh wait, I forgot to mention—drain most of the grease when it’s done. Not all of it, because that’s where the flavor lives, but most of it. Maybe leave like a tablespoon in there. Your arteries will thank me later. Or not. Whatever.
Set the cooked sausage aside on a plate lined with paper towels. This is one of those steps I skip when I’m lazy, and I always regret it because then the tortillas get greasy.
Step 2: Scramble Those Eggs
Crack your eggs into a bowl, add a splash of milk (maybe 2 tablespoons?), and whisk them up with some salt and pepper. I’m obsessed with using way more pepper than most recipes call for.
Melt the butter in the same skillet you used for the sausage (less dishes to wash, you’re welcome). Pour in the eggs and let them sit for like 30 seconds before you start scrambling. This is important! (Trust me on this one.) If you stir them immediately, they get all watery and weird.
Scramble them up nice and soft. Take them off the heat when they’re still looking a little wet because they’ll keep cooking. Nobody likes rubbery eggs. Nobody.
Step 3: Warm Up the Tortillas
Here’s where people mess up. Cold tortillas crack when you roll them. FACT.
I usually throw them in the microwave for like 20 seconds wrapped in a damp paper towel. Some people warm them on the stove, which is probably better, but I don’t have time for that on a Tuesday morning.
Step 4: Assembly Time
Lay out your warm tortilla on a plate or cutting board. Down the center (not too close to the edges!), add:
- A spoonful of scrambled eggs
- Some crumbled sausage
- A good handful of shredded cheese (I use way more than I probably should)
Now, here’s the thing I learned after ruining about five tortillas—don’t overfill them. I know it’s tempting. I KNOW. But if you stuff them too full, they won’t roll properly and everything falls out the ends and you’ll be standing there like “why do I even try?”
Step 5: Roll Them Up
Fold in the sides of the tortilla first (like you’re making a burrito), then roll from the bottom up, tucking as you go. Press down gently at the end to seal it.
If you want them to have that nice golden crispy outside (which honestly makes them 10 times better), heat a little butter or oil in your skillet and place the roll-ups seam-side down. Cook for 2-3 minutes per side until they’re golden and crispy.
Or don’t. Sometimes I skip this step and they’re still good. Just not AS good.
Variations I’ve Accidentally Discovered
So one time I made these with some leftover sausage gravy I had in the fridge and created what I now call sausage egg and cheese rolls with sausage gravy. Sounds excessive? IT IS. It’s also incredible. You just drizzle some gravy inside before rolling them up, or serve it on the side for dipping.
Another time, I ran out of regular sausage and used some Italian sausage I had in the freezer. Added some mozzarella instead of cheddar. Basically made breakfast pizza rolls. My husband still asks for those specifically.
Oh, and when my sister visited last month (she’s vegetarian), I made them with black beans and cheese instead of sausage. She said they were “surprisingly good,” which is basically a five-star review from her.
Storage and Reheating (Because Meal Prep Is Life)
This is where these breakfast roll-ups with tortillas really shine. Make a huge batch on Sunday, wrap them individually in foil or plastic wrap, and stick them in the fridge. They’ll last about 3-4 days.
To reheat: 30-45 seconds in the microwave. That’s it. Sometimes I add an extra 15 seconds because my microwave is old and weak.
You can also freeze these! Wrap them really well (I use foil then put them in a freezer bag) and they’ll keep for like 2-3 months. Microwave from frozen for about 90 seconds. Is it as good as fresh? No. Is it better than a Pop-Tart? YES.
Tips I’ve Learned From Making These A Million Times
- Use room temperature eggs. They scramble better. Do I always remember to take them out ahead of time? Nope. But when I do, I notice the difference.
- If your tortillas keep cracking, they might be old. Check the date. (Learned this when I wondered why my tortillas were suddenly terrible.)
- You can make a vegetarian version with just eggs and cheese, but honestly, the sausage is what makes these special.
- My kids eat these with ketchup. I don’t ask questions anymore.
- These are AMAZING with hot sauce. I use Cholula because I’m basic like that.
- Don’t use a whisk for scrambling eggs in the pan. Spatula works way better and you get those nice fluffy curds.
Wait, I almost forgot—if you’re making these for a crowd, you can keep them warm in a 200°F oven wrapped loosely in foil. I did this for my son’s birthday breakfast and felt like Martha Stewart.
Why These Work for Busy Mornings
Look, I’m not one of those people who has their life together. My kitchen is usually a mess, my kids are always late, and meal planning is more like “what’s in the fridge that hasn’t gone bad?”
But these sausage and egg breakfast rolls have saved me so many times. They’re fast, they’re filling, and most importantly, everyone in my house will actually eat them. That’s the real win.
Plus, they’re way cheaper than going through a drive-thru, and probably healthier too. I mean, there’s eggs in there. That’s protein, right? I’m calling it healthy.
The Verdict
Honestly got a little emotional the first time my picky eater asked for seconds. These stuffed breakfast rolls are now part of our regular rotation, and I’ve stopped feeling guilty about serving the same thing multiple times a week.
Is this recipe fancy? Nope. Will it impress your foodie friends? Probably not. But will it get your family fed quickly on a chaotic morning without anyone complaining? Yes. And that’s what matters.
So yeah, try these sausage egg breakfast roll-ups and let me know how they turn out! Seriously, I want to know if your kids like them as much as mine do. Or if you come up with any variations I haven’t thought of yet.
Now I’m craving these again and it’s not even breakfast time. Thanks a lot, brain.
Happy cooking! (And may your tortillas never crack.) 🌯☕
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Try these easy Sausage Egg Breakfast Roll-Ups for a quick morning meal! Made with tortillas, scrambled eggs, sausage, and cheese, these breakfast roll-ups can be made ahead and reheated. Perfect for busy mornings!
