Sausage Egg And Cheese Breakfast Roll Recipe

My sausage, egg, and cheese breakfast roll-ups wrapped in soft tortillas are a practical To Go Breakfast Ideas option for busy mornings and meal prep.

I love finding shortcuts that actually taste like effort. These Sausage Egg And Cheese Breakfast Roll-Ups feel like a secret I shouldnt be sharing.

Packed with savory bulk breakfast sausage and fluffy eggs, they wake up boring mornings without any drama. They work great as a Grab And Go Breakfast Sandwich when youre running late and slide right into my Breakfast Meal Prep routine for the week.

I swear people get suspicious when I bring these to brunch, like theres some trick. If youre curious how a few simple things can change your morning, try one and see what I mean.

Ingredients

• Savory, protein rich, pretty fatty and salty, gives the roll lots of meaty flavor.
• Big protein punch, vitamins D and B12, yolks add richness and help bind everything.
• Adds calcium and protein but also saturated fat, brings creamy salty sharpness to every bite.
• Mostly carbs for energy, low fiber unless whole wheat, chewy wrap that keeps things together.
• Fat for cooking and flavor, butter richer, oils less saturated, both add mouthfeel.
• A little sweetness and crunch, adds fiber, vitamins, and bright oniony bite when cooked.
• Low calorie zing, adds acidity and heat, boosts flavor without many extra calories.

Ingredient Quantities

• 1 lb bulk breakfast sausage (about 450 g)
• 8 large eggs
• 2 tbsp milk or water
• 1 tbsp butter or neutral oil
• 1 1/2 cups shredded cheddar cheese (about 6 oz / 170 g)
• 8 large flour tortillas (8 to 10 inch), burrito size, your choice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Optional: 1/2 cup diced onion or chopped green onion
• Optional: hot sauce or salsa for serving

How to Make this

1. Brown the 1 pound sausage in a large skillet over medium high heat, breaking it up with a spoon, cook until no pink remains about 7 to 10 minutes; if using the 1/2 cup diced onion add it with the sausage and cook until soft, then scoop the meat onto a plate and blot excess grease leaving just a little in the pan for flavor.

2. In a bowl whisk 8 large eggs with 2 tablespoons milk or water plus 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until combined.

3. Wipe the skillet if it has too much grease, add 1 tablespoon butter or neutral oil and lower heat to medium, pour in the eggs and gently scramble, pulling them off the heat when they are still slightly soft since they will finish cooking off the pan.

4. Stir the scrambled eggs together with the cooked sausage and about half of the 1 1/2 cups shredded cheddar so everything is evenly mixed and the cheese starts to melt.

5. Warm the 8 large flour tortillas so they are pliable by wrapping them in a damp towel and microwaving 20 to 30 seconds or heating them one at a time in a dry skillet about 15 seconds per side.

6. To assemble place a warm tortilla flat, sprinkle a little of the remaining cheese in the center, add a portion of the sausage and egg mixture, then top with a bit more cheese; don’t overfill or they’ll be hard to roll.

7. Roll each tortilla tightly tucking the sides in as you go so it becomes a snug log, seam side down to help seal.

8. For a crisp finish heat a clean skillet over medium and toast the rolls seam side down a minute or two per side until golden and the cheese is fully melted, you can also brush a tiny bit of butter or oil on the outside for extra browning.

9. Serve hot with hot sauce or salsa if you like, or cool and store: wrap individually and refrigerate up to 4 days or freeze up to 2 months; reheat from fridge in a 350 F oven about 10 to 15 minutes or in an air fryer 350 F for 5 to 7 minutes, from frozen add a few extra minutes.

Equipment Needed

1. Large skillet 10 to 12 inch, nonstick or cast iron
2. Wooden spoon or heatproof spatula for breaking up the sausage
3. Mixing bowl and a whisk or fork, either one works
4. Measuring spoons and a 1/4 or 1/2 cup measure for milk and spices
5. Plate and paper towels to drain and blot the cooked meat
6. Cheese grater or small bowl if using pre shredded cheese
7. Tongs or a small spatula plus a clean skillet for toasting the rolls
8. Damp kitchen towel and microwave (or a second skillet) to warm tortillas

FAQ

Sausage Egg And Cheese Breakfast Roll Recipe Substitutions and Variations

• Sausage: swap for ground pork seasoned with 1 tsp sage and a pinch salt (same weight), or lean ground turkey breakfast sausage (same amount) for less fat, or spicy chorizo for more flavor but drain extra oil, or plant‑based breakfast crumbles (equal volume) for a vegetarian option.
• Eggs: use 8 large liquid egg substitute (same volume) or 12‑14 oz firm tofu crumbled and seasoned to mimic scrambled eggs for a vegan swap, or just 8 egg whites if you want it lighter — cook times vary a bit so watch them.
• Cheddar cheese: swap with Monterey Jack or Colby for similar melt and mild flavor, pepper jack if you want a kick, or use 6 oz shredded vegan cheese for dairy free — use same volume.
• Flour tortillas: use large flour or whole wheat wraps of same size, or split deli croissants or English muffins (toasted) for a different texture, or low‑carb/keto tortillas if you need fewer carbs.

Pro Tips

1) Cook the sausage till it’s nicely browned and then blot most of the grease with paper towels. Leaving a little fat is good for flavor, but too much will make the tortillas soggy and the filling slide out when you roll them.

2) Scramble the eggs low and slow and pull them off the heat when they’re still a touch underdone. They keep cooking from residual heat and stay tender that way. Mix the eggs and sausage while the cheese is hot so it melts evenly instead of clumping.

3) Warm the tortillas until they are really pliable before filling. Cold or dry ones crack when you roll. If you plan to freeze, wrap each burrito tight in foil then plastic wrap so they dont get freezer burn and are easier to reheat.

4) For a crispy outside, toast the rolled burritos in a skillet with just a little butter or oil seam side down first so they seal. Use medium heat so the cheese melts through without burning the tortilla.