Sausage Egg Breakfast Roll-Ups are a handy and tasty way to start your day. They combine flavorful sausage, fluffy scrambled eggs, and a warm tortilla all rolled up into one neat package. This dish has a nice mix of savory and soft textures that make it perfect for a quick breakfast or brunch.
I love making these roll-ups because they’re so easy to customize. You can add a little cheese, some fresh veggies, or your favorite hot sauce to give them a personal twist. They come together quickly, which is a lifesaver on busy mornings when you still want something satisfying and homemade.
One of my favorite ways to enjoy them is wrapped up in foil to keep them warm while I’m on the go. They’re great for a breakfast on the run or even packed for a weekend picnic. This easy roll-up always brings a smile – simple, yummy, and full of the good stuff to fuel your day.
Key Ingredients & Substitutions
Eggs: Eggs are the heart of this recipe, giving you fluffy, soft texture. For creamier eggs, add a splash of milk or water before scrambling. If you prefer dairy-free, just skip the milk and scramble eggs as they are.
Sausage: Breakfast sausage links or patties add great flavor and protein. You can swap with turkey sausage for a leaner option or use vegetarian sausage for a meat-free version.
Flour Tortillas: Flour tortillas hold everything together nicely and crisp up well when cooked. Corn tortillas can be a gluten-free swap, but they might be less flexible for rolling.
Cheddar Cheese: Cheddar melts beautifully and adds warmth. Feel free to use other meltable cheeses like Monterey Jack, mozzarella, or even a spicy pepper jack.
How Can I Make Perfectly Rolled Breakfast Wraps That Don’t Unfold?
Rolling the tortillas tightly and keeping the filling in place can be tricky. Here’s how I make sure they stay wrapped:
- Warm tortillas before rolling—they’re easier to handle and less likely to tear.
- Don’t overfill; balance the amount of eggs, sausage, and cheese so you can fold the sides in comfortably.
- Fold in the sides first then roll from one end to the other, tucking the filling as you go.
- Cook the roll-ups seam-side down first in the skillet to seal them and help keep the shape.
- Use low to medium heat to brown without burning and allow cheese to melt inside.
With a little care, you’ll get neat, golden rolls ready to enjoy! They’re perfect for eating with your hands and make mornings much easier.
Equipment You’ll Need
- Non-stick skillet – I prefer it because eggs and sausages cook evenly without sticking.
- Whisk or fork – makes mixing the eggs quick and smooth.
- Spatula – helps turn and gently fold the roll-ups in the skillet.
- Microwave or toaster oven – handy for warming tortillas before rolling.
- Knife and cutting board – for slicing the finished rolls if you like.
Flavor Variations & Add-Ins
- Cheese options: Try Monterey Jack, pepper jack, or Swiss for different flavors.
- Veggie boost: Add sautéed peppers, onions, or spinach inside the roll-ups for extra nutrients.
- Spice it up: Mix in some salsa, hot sauce, or chili flakes for heat.
- Protein swap: Use crumbled cooked bacon, ham, or a veggie sausage if you prefer different proteins.
Sausage Egg Breakfast Roll-Ups
Ingredients You’ll Need:
For the Filling:
- 4 large eggs
- ¼ cup milk
- Salt and pepper, to taste
- 4 breakfast sausage links or patties
- ½ cup shredded cheddar cheese
For Rolling and Cooking:
- 4 large flour tortillas
- 1 tablespoon butter or oil, for cooking
- Optional: chopped parsley or chives for garnish
How Much Time Will You Need?
This delicious breakfast roll-up takes about 15 minutes from start to finish — around 10 minutes to cook the sausage and scramble the eggs, plus a few minutes to assemble and brown the roll-ups. It’s a quick meal that’s great for busy mornings or weekend brunch.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat a skillet over medium heat and cook the sausage links or patties until they are browned and cooked through, about 6-8 minutes. Remove from the pan and set aside.
2. Make the Scrambled Eggs:
In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. In the same skillet (wipe it clean if needed), melt butter or heat oil over medium heat. Pour in the eggs, gently stirring or scrambling them until they are just set but still moist. Remove from heat.
3. Warm the Tortillas:
Lightly warm the tortillas in a dry skillet or microwave for 15-20 seconds, just until they’re soft and flexible for rolling.
4. Assemble the Roll-Ups:
Lay each tortilla flat. Divide the scrambled eggs evenly among the tortillas. Place one cooked sausage link or patty on top of the eggs, then sprinkle shredded cheddar cheese over each.
5. Roll and Brown:
Fold in the sides of each tortilla and roll it up tightly to enclose the filling. Place the roll-ups seam-side down in a lightly greased skillet over medium-low heat. Cook for 2-3 minutes, turning occasionally, until the tortillas are golden brown and crispy, and the cheese inside melts.
6. Serve and Enjoy:
Remove roll-ups from the pan. Slice in half if you like, garnish with chopped parsley or chives, and serve warm. These tasty roll-ups make a satisfying and portable breakfast treat!
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage links or patties. Just make sure to thaw them completely before cooking—either overnight in the fridge or quickly in cold water sealed in a bag. Cooking thawed sausage ensures even cooking and prevents the roll-ups from becoming soggy.
Can I Prepare These Roll-Ups Ahead of Time?
Absolutely! You can assemble the roll-ups and store them in the fridge for up to 24 hours. When ready to eat, reheat them in a skillet over medium heat or in the microwave until warm and the cheese melts.
How Should I Store Leftovers?
Keep any leftover roll-ups in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet to keep the tortilla crispy or microwave for convenience.
Can I Substitute the Flour Tortillas with Something Else?
Flour tortillas work best for rolling because they’re pliable and crisp nicely. You can try corn tortillas for a gluten-free option, but they’re less flexible and may crack when rolling. Another alternative is using large lettuce leaves for a low-carb wrap, though the texture and cooking time will differ.