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Breakfast rolls with sausage, scrambled eggs, and melted cheese baked in soft golden dough, topped with creamy peppered sausage gravy for a hearty American breakfast.

Breakfast Rolls with Sausage, Egg, and Cheese

Breakfast Rolls with Sausage, Egg, and Cheese Savory breakfast rolls filled with sausage, scrambled eggs, and cheese, then topped with creamy sausage gravy. These hearty rolls are perfect for brunch, holiday mornings, meal prep, or breakfast for dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
1 hour 5 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Dough
  • 1/2 cup warm water
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup full-fat sour cream
  • 4 cups bread flour
  • 1/2 teaspoon fine sea salt
  • 1/4 cup canola oil
  • 1 tablespoon sugar
  • For the Filling
  • 1 pound breakfast sausage cooked and crumbled
  • 6 large eggs softly scrambled
  • 2 cups shredded cheddar cheese
  • For the Sausage Gravy
  • 1 pound breakfast sausage
  • 3 to 4 tablespoons vegetable oil as needed
  • 3 large tablespoons all-purpose flour
  • 4 to 5 cups milk
  • Salt and black pepper to taste
  • Optional: cornstarch mixed with cold water for extra thickening

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Skillet
  • whisk
  • * Pizza cutter or sharp knife
  • Baking dish or baking sheet
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. In a large bowl, combine warm water and instant yeast. Let sit for a few minutes until slightly foamy.
  2. Add sour cream, bread flour, salt, canola oil, and sugar. Mix until a dough forms.
  3. Knead until smooth and elastic.
  4. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  5. Cook the sausage for the filling until browned and fully cooked. Drain excess grease.
  6. Softly scramble the eggs and grate the cheese.
  7. Preheat oven to 350°F.
  8. Roll dough into a large rectangle on a lightly floured surface.
  9. Sprinkle cooked sausage, scrambled eggs, and shredded cheese evenly over the dough.
  10. Roll tightly from the long side and slice into 12 rolls.
  11. Place rolls in a greased baking dish or on a lined baking sheet.
  12. Bake for about 25 minutes, or until golden and the center roll reaches 190°F.
  13. For the gravy, cook 1 pound sausage in a skillet until browned.
  14. Move sausage to the side and add oil if needed.
  15. Whisk flour into the fat to form a paste. Cook for 1 minute.
  16. Slowly add milk while stirring constantly.
  17. Cook 10 to 15 minutes, stirring occasionally, until thickened.
  18. Season with salt and pepper.
  19. Serve warm rolls topped with sausage gravy.

Notes

Use only 1 tablespoon sugar in the dough so the rolls stay savory.
Do not overcook the eggs before baking.
For meal prep, store rolls and gravy separately.
Freeze baked rolls individually in sandwich bags, then place several in a freezer bag.