As a recipe writer, I perfected Sausage Egg and Cheese Breakfast Roll-Ups to upgrade your breakfast meal prep with savory sausage, fluffy scrambled eggs, and melted cheese neatly rolled in soft tortillas.
I toss together these Breakfast Roll Ups whenever mornings go sideways, because they actually make chaos feel manageable. With savory breakfast sausage and fluffy eggs rolled up tight theyre messy in the best way and gone before you know it, so curious to see who eats the last one.
Theyre perfect if you live on Grab And Go Breakfast Sandwich energy or you need Breakfast Meal Prep that wont get ignored in the fridge. I kept it simple yet bold, and yeah I tested this on the family so there are scars of success, try one and see what happens.
Ingredients
- Breakfast sausage: bold, savory, high protein but higher fat, adds hearty, salty flavor.
- Eggs: creamy texture, excellent protein and choline, keeps you full all morning.
- Sharp cheddar: tangy, melts beautifully, adds fat and calcium, bold cheese punch.
- Flour tortillas: soft carbs for energy, wrap it up, can be refined flour.
- Whole milk: adds creaminess, small boost in calories and calcium, not essential though.
- Green onions: fresh bite, little fiber, vitamin K and color, brighten each roll.
- Hot sauce or salsa: adds acidity and heat, low cal, boosts flavor big time.
Ingredient Quantities
- 1 lb breakfast sausage, mild or spicy your choice
- 8 large eggs
- 1/4 cup whole milk
- 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
- 8 flour tortillas, 8 inch
- 1 tbsp vegetable oil or butter for cooking
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped green onions optional
- Hot sauce or salsa for serving optional
How to Make this
1. Brown 1 lb breakfast sausage in a large skillet over medium heat, breaking it into small pieces, cook until no pink remains, about 7 to 9 minutes; drain off excess grease into a heatproof bowl and set sausage aside.
2. Whisk 8 large eggs with 1/4 cup whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper until blended; this makes the eggs fluffy.
3. Wipe the skillet clean, add 1 tbsp vegetable oil or butter and heat over medium-low, pour in the egg mixture and gently scramble until just set but still slightly moist, remove from heat (they’ll finish cooking later).
4. Stir the scrambled eggs into the cooked sausage, then mix in 1 1/2 cups shredded sharp cheddar cheese until melty; fold in 1/4 cup chopped green onions if using.
5. Warm 8-inch flour tortillas so they bend without cracking—20 seconds in the microwave covered with a damp towel or 20 to 30 seconds in a dry skillet works great.
6. Divide the sausage-egg-cheese filling evenly among 8 tortillas, place filling across the lower third, fold the sides in, then roll tightly like a burrito so the seam is on the bottom.
7. To seal and crisp: heat a clean skillet over medium, add a little oil or butter, place rolls seam-side down and press gently, cook about 1 to 2 minutes per side until golden and sealed; or bake them seam-side down on a sheet pan at 350 F for 8 to 10 minutes.
8. Serve hot with hot sauce or salsa on the side for dipping, or cut in half for easier eating.
9. Make-ahead tip: cool completely, wrap individually in foil and refrigerate up to 4 days or freeze up to 2 months; reheat from frozen wrapped in foil in a 350 F oven for 20 to 25 minutes or unwrap and microwave 1 to 2 minutes, flipping halfway, until hot.
Equipment Needed
1. Large skillet (10 to 12 inch), to brown sausage and crisp the rolls
2. Second clean skillet, for gently scrambling eggs (or reuse the big one if you wipe it out)
3. Mixing bowl, for whisking eggs and milk
4. Whisk or fork, to beat eggs until fluffy
5. Heatproof bowl or measuring cup, to drain and hold excess grease
6. Spatula or wooden spoon, to break up sausage and fold in cheese
7. Measuring cups and spoons, for milk, cheese and seasonings
8. Cutting board and small knife, for chopping green onions
9. Baking sheet or microwave safe plate plus foil, for warming tortillas and baking or storing wraps
10. Clean kitchen towel or damp paper towel, to cover tortillas in the microwave, dont let them dry out
FAQ
Sausage Egg And Cheese Breakfast Roll Recipe Substitutions and Variations
- Sausage: swap 1 lb for ground turkey or chicken (add 1/2 tsp sage and a pinch of brown sugar to mimic sausage flavor), or use 1 lb crumbled plant based breakfast sausage, or try 1 lb Mexican chorizo if you want more spice.
- Eggs: use 8 large egg whites for a lighter roll, or 2 cups liquid egg substitute, or 2 cups well blended silken tofu for a vegan scramble (season with turmeric and kala namak for an eggy taste).
- Sharp cheddar cheese: substitute 1 1/2 cups with Monterey Jack or Colby for milder melt, pepper jack for built in heat, or 1 1/2 cups shredded vegan cheddar if you need dairy free.
- 8 inch flour tortillas: use 10 inch burrito tortillas for easier rolling, or sliced English muffins or split large croissants for a sandwich style, or low carb/keto wraps to cut carbs.
Pro Tips
– Scoop and save a little of the sausage fat after draining, about a tablespoon. Use that to cook the eggs or to give the tortillas a quick toast. It adds big flavor but dont overdo it or the rolls get greasy.
– Whisk the eggs until a bit frothy and cook them very gently on low heat. Pull them off the pan when they are still slightly soft because they will finish cooking when mixed with the hot sausage and cheese. If you wait until they are fully firm they turn dry.
– Fold the cheese in off the heat so it melts into the mixture without overcooking the eggs. Warm the tortillas and keep them covered with a clean towel so they stay pliable. If a roll wants to pop open, a toothpick through the seam holds it while you crisp the outside.
– For storing and reheating: cool completely before wrapping tight in foil and a freezer bag to avoid freezer burn. Reheat from frozen in the oven so the inside heats through, then give a quick sear in a hot skillet or a minute under the broiler to get the wrapper crispy again. If you must use the microwave, wrap in a damp paper towel so it does not get rubbery, and then finish in a skillet for crunch.
Sausage Egg And Cheese Breakfast Roll Recipe
As a recipe writer, I perfected Sausage Egg and Cheese Breakfast Roll-Ups to upgrade your breakfast meal prep with savory sausage, fluffy scrambled eggs, and melted cheese neatly rolled in soft tortillas.
8
servings
478
kcal
Equipment: 1. Large skillet (10 to 12 inch), to brown sausage and crisp the rolls
2. Second clean skillet, for gently scrambling eggs (or reuse the big one if you wipe it out)
3. Mixing bowl, for whisking eggs and milk
4. Whisk or fork, to beat eggs until fluffy
5. Heatproof bowl or measuring cup, to drain and hold excess grease
6. Spatula or wooden spoon, to break up sausage and fold in cheese
7. Measuring cups and spoons, for milk, cheese and seasonings
8. Cutting board and small knife, for chopping green onions
9. Baking sheet or microwave safe plate plus foil, for warming tortillas and baking or storing wraps
10. Clean kitchen towel or damp paper towel, to cover tortillas in the microwave, dont let them dry out
Ingredients
1 lb breakfast sausage, mild or spicy your choice
8 large eggs
1/4 cup whole milk
1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
8 flour tortillas, 8 inch
1 tbsp vegetable oil or butter for cooking
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup chopped green onions optional
Hot sauce or salsa for serving optional
Directions
- Brown 1 lb breakfast sausage in a large skillet over medium heat, breaking it into small pieces, cook until no pink remains, about 7 to 9 minutes; drain off excess grease into a heatproof bowl and set sausage aside.
- Whisk 8 large eggs with 1/4 cup whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper until blended; this makes the eggs fluffy.
- Wipe the skillet clean, add 1 tbsp vegetable oil or butter and heat over medium-low, pour in the egg mixture and gently scramble until just set but still slightly moist, remove from heat (they’ll finish cooking later).
- Stir the scrambled eggs into the cooked sausage, then mix in 1 1/2 cups shredded sharp cheddar cheese until melty; fold in 1/4 cup chopped green onions if using.
- Warm 8-inch flour tortillas so they bend without cracking—20 seconds in the microwave covered with a damp towel or 20 to 30 seconds in a dry skillet works great.
- Divide the sausage-egg-cheese filling evenly among 8 tortillas, place filling across the lower third, fold the sides in, then roll tightly like a burrito so the seam is on the bottom.
- To seal and crisp: heat a clean skillet over medium, add a little oil or butter, place rolls seam-side down and press gently, cook about 1 to 2 minutes per side until golden and sealed; or bake them seam-side down on a sheet pan at 350 F for 8 to 10 minutes.
- Serve hot with hot sauce or salsa on the side for dipping, or cut in half for easier eating.
- Make-ahead tip: cool completely, wrap individually in foil and refrigerate up to 4 days or freeze up to 2 months; reheat from frozen wrapped in foil in a 350 F oven for 20 to 25 minutes or unwrap and microwave 1 to 2 minutes, flipping halfway, until hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 8
- Calories: 478kcal
- Fat: 35.1g
- Saturated Fat: 13g
- Trans Fat: 0.25g
- Polyunsaturated: 2.05g
- Monounsaturated: 19.8g
- Cholesterol: 222mg
- Sodium: 725mg
- Potassium: 274mg
- Carbohydrates: 25.6g
- Fiber: 1.5g
- Sugar: 1.5g
- Protein: 23g
- Vitamin A: 479IU
- Vitamin C: 0.6mg
- Calcium: 121mg
- Iron: 2.7mg
