Take-out Tuesday, Travelin’ Sausage Omelet Rolls

When family comes to the coast for a weekend visit, they leave early on Sunday to get home, unpack and be ready for school and work on Monday

We celebrated Easter and a birthday on Friday and Saturday,

and after an early egg hunt on Sunday  {very serious business, egg hunts…}

I foil wrapped sausage, egg and cheese rolls for their ride home

I made the omelet stuffed rolls on Saturday morning, put the dish in the fridge overnight and popped them in the oven while everyone was packing up

You can use ready cooked sausage links to make this even faster, but I browned some links along with some sausage I was cooking for HHjr to use on a pizza later

After the sausage browns, wipe out the skillet with a paper towel and melt butter over medium low heat

Whisk 6 eggs with 3 T half and half and pour into warm skillet

Sprinkle top of eggs with finely grated cheese

Cook eggs gently, without stirring, until the omelet begins to set

Nudge the omelet gently around the edges using a spatula, and letting uncooked eggs run under omelet

Unroll dough and separate into 8 triangles or cut into 8 squares

Once omelet is soft set, firm on the bottom, but still a little loose on top, cut into 8 wedges or pieces, using a spatula

Season eggs with salt and pepper and top with a sausage link

Roll up and place seam side down in a greased baking dish, leave space for expansion while cooking

The uncooked rolls can be covered and refrigerated for up to 24 hours before baking

Bake rolls at 375 for 15-20 minutes, until dough has cooked through and turned golden

Travelin’ Sausage Omelet Rolls

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 8

Ingredients
  

  • 8 sausage links
  • 1 crescent roll dough sheet or 1 can crescent rolls
  • 6 eggs
  • 3 Tablespoons milk cream, or half and half
  • 2-3 oz. finely grated cheese
  • salt and pepper
  • 1 Tablespoon butter

Instructions
 

  • Brown sausage in large skillet. Drain on paper towels.
  • Pour off sausage grease and wipe skillet with paper towel.
  • Melt butter over medium low heat. Beat eggs with cream and add to warm skillet.
  • Sprinkle eggs with cheese. Let eggs cook undisturbed for several minutes until they begin to set.
  • Gently nudge omelet with spatula around the edges, letting uncooked egg run under.
  • Once omelet is soft set, firm on the bottom but still a little loose on top, cut into 8 wedges or pieces, using spatula edge to cut.
  • Cut crescent sheet into 8 squares or separate crescent roll dough into 8 triangles.
  • Lift omelet pieces with spatula and and transfer to dough pieces. Season with salt and pepper.
  • Top each dough piece with 1 sausage link.
  • Carefully roll up and place seam side down in greased baking dish.
  • Can be refrigerated, covered, at this point, for up to 24 hours.
  • Bake rolls at 375 for 15-20 minutes, or until dough has cooked through and turned golden.
  • Top pieces of foil with a napkin or paper towel. Place roll or rolls on top and make foil into a package. The sausage rolls will stay warm for up to an hour for traveling.

Notes

These would be great with asparagus, bacon or ham too
Keyword breakfast in a crescent roll, breakfast to go, crescent roll dough, sausage egg and cheese roll, sausage omelet rolls

Wrap and go!

Whether you are going on a road trip or just to work or school, you will be happy to have a warm breakfast in your bag

These would be great with asparagus, bacon or ham too

Thanks so much for stopping by!

πŸ”   πŸ₯   πŸ₯“   🌭   🚘   πŸ‘œ

I will be joining these fabulous parties and blogs:

Rustic and RefinedBetween Naps on the PorchCelebrate and Decorate,

Coastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Lori’s Culinary Creations,   Moonlight and Mason Jars

Full Plate Thursday  Foodie Friday & Everything Else

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Comments
21 Responses to “Take-out Tuesday, Travelin’ Sausage Omelet Rolls”
  1. Mary says:

    You’re the queen of crescent rolls Jenna! These look so good for on-the-go, I was thinking they’d be great wrapped in foil for hungry fishermen too. πŸ™‚ Love the photo of Charlotte dashing after her Easter eggs. β™₯

  2. Great idea Jenna! Adorable little Easter egg hunter πŸ™‚

    Johanne Lamarche

    >

  3. Lucky family to get a gourmet breakfast from Mom’s house instead of fast food. You are so thoughtful and smart to plan ahead and prepare for them.

  4. Jodi says:

    You are so my mom and grandma hero and role model! <3 you rock!

  5. Jenna, what a wonderful mom to pack up food so your family doesn’t have to stop for fast food! I am with Mary, you are the queen of the crescent roll! I would take one of those with my coffee right now!

  6. Cynthia Raines says:

    They look so delish! Love the travel bags too!

  7. Looks like a perfect day — and a perfect food! Very smart and looks tasty!

  8. Rosie M. says:

    Looks yummy, Jenna! Thanks for the idea! Precious grandbaby!! Rosie

  9. Looks like a quick “to go” breakfast – and tasty, too!

  10. thefrenchhutch says:

    Jenna, what a wonderful thoughtful mom you are to send the family out the door with breakfast in their bag. A great recipe for on the go or serving just for two. Hope you are enjoying a wonderful week…….PS Sure is a cutie with her basket πŸ™‚

  11. Leslie Anne Tarabella says:

    Food, “for the road” is always so quaint and charming. I loved hearing the stories how there used to be no places to stop and eat and my grandmother had to make sandwiches for a road-side picnic. These rolls surely brought smiles to a car full of weary travelers!

    • The down side of feeding your family well it that they don’t β€œdo” fast food! Normally they make their own sandwiches and snacks, take stuff home for dinner and basically wipe out our fridge! I was doing damage control with these rolls, we actually ended up with some food after they left πŸ˜‚

      >

  12. Yum, Jenna, these sausage rolls look delicious! Your cute little egg hunter is so determined — I’m sure the Easter bunny planted some special eggs for her! Linda

  13. Amanda Barclay says:

    Hello Jenna! My parents have had a home on Ono Island for about 15 years. They moved there full time a few years back from Huntsville after my dad retired. My son and I moved from FL to Fairhope this past summer in order to be closer to family. I just came across your blog and I love your recipes and decorating ideas. Thanks so much and I look forward to making some of your recipes <3.

  14. Miz Helen says:

    I can’t wait to try your awesome Travelin Sausage Omelet Rolls! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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