Sausage And Egg Breakfast Pinwheels Recipe | Drugstore Divas (2024)

This Sausage And Egg Breakfast Pinwheels recipe is great for when you want to make something easy, but fancy feeling, for your guests.

For more sausage ideas, check out all our sausage recipes.

I’m not sure how your holiday season is, but ours is filled with tons of guests. We live in North Carolina, and all our family and friends are in New York still, so the summer and winter turns our home into a hotel.

I love getting ready for our guests to stay with us. I make sure to stock the guest bathroom shower with toiletries, change the sheets in the guest room, and stock up on our guests’ favorite snacks.

Food is definitely a priority. We often go out for lunch or dinner, but breakfast is often eaten at home. I could buy boxes of cereal and gallons of milk, but that’s not special enough for someone who drove 11 hours to see us. So instead, I’ll serve Sausage And Egg Breakfast Pinwheels.

If you bought too many packs of refrigerated crescent dough and you’re trying to figure out what to do with it all, our list of can help.

Sausage And Egg Breakfast Pinwheels Recipe

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Sausage And Egg Breakfast Pinwheels Ingredients:

• 4 eggs and 1 egg yolk
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 16 oz. pork sausage roll
• 1/2 cup shredded cheddar cheese
• 1 pack (8 rolls) refrigerated crescent rolls

How To Make Sausage And Egg Breakfast Pinwheels:

Whisk together the four whole eggs, milk, onion power, and salt. Cook them over medium heat in a pan, breaking the mixture into chunks to make scrambled eggs.

Remove from heat.

In the same pan you used for the eggs, cook the sausage, also breaking it down to the same size crumbles as the scrambled eggs.

What’s really good about using a pork roll as opposed to sausage links is that it doesn’t have a casing around it, so you don’t have to worry about cutting the casing. Instead you just open the package and can dump it right in the pan.

Remove the sausage from heat when it is cooked through and let it cool down.

Roll out the crescent rolls completely on a parchment paper-lined baking sheet. Use a rolling pin to go over it slightly to close the perforations.

Evenly spread the cheese on the crescent rolls. Then top with the sausage and the egg.

Tightly roll the log. Wrap it in the parchment and put it in the fridge for about 10 minutes.

Preheat the oven to 350 F.

Take the roll out of the fridge and unroll the parchment paper.

Whisk the egg yolk and brush it over the roll as an egg wash, then cut it into 12 slices.

This part can get a little tricky with your knife cutting through the dough and it sticking, so you may actually want to try and cut with a pizza cutter instead. It tends to work a little better.

Bake 14 to 16 minutes until the dough is golden brown.

Serve immediately.

What’s extra great about this recipe is you can prep it ahead of time. You can stop at the point where you have it wrapped in parchment in the fridge and leave it overnight or until your guests are ready for breakfast. Then, just take it out of the fridge, slice it, and cook.

If you have a guest who likes to sleep in, you can just put aside a few slices and bake those in the oven when your late sleeper is awake. Since each slice is individual, you don’t have to bake it all at once, making it perfect for everyone.

You can also change this up for your guests’ tastes. I used a mild sausage roll, but you could switch it up with chorizo, a spicy version, etc.

Would you serve these sausage and egg breakfast pinwheels to your guests? Let us know in the comments.

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