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Travelin' Sausage Omelet Rolls

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


  • 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


  • 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.


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