Sausage Egg Breakfast Roll-Ups are a tasty and easy way to start your morning. These roll-ups combine savory sausage, fluffy scrambled eggs, and a soft wrap that’s perfect for holding it all together. They’re like little pockets of breakfast goodness that are both filling and fun to eat.
I love making these on busy mornings because they come together quickly and are easy to customize. Sometimes I add a little cheese or a sprinkle of herbs for extra flavor. They’re a great way to use up leftover sausage too, which makes breakfast feel a little less rushed and more special.
What I really enjoy about these roll-ups is that they’re so easy to eat on the go. I like to pack them for a quick breakfast when I’m heading out the door or even for a picnic brunch. They’re warm, satisfying, and always a crowd-pleaser when I share them with family or friends.
Key Ingredients & Substitutions
Eggs: Fresh eggs make the fluffiest scrambled eggs in these roll-ups. For a dairy-free option, you can use egg substitutes like Just Egg or tofu scramble, though the texture will vary.
Breakfast Sausage: Traditional pork sausage links give great flavor and texture. Turkey, chicken sausages, or vegetarian veggie sausages all work well as alternatives depending on your preference.
Flour Tortillas: Soft flour tortillas or flatbreads are best since they’re easy to roll and crisp nicely when cooked. You could swap with whole wheat or gluten-free tortillas if needed.
Butter or Oil: Butter adds flavor and crispness, but you can use olive oil or coconut oil for a dairy-free option. Use just enough to lightly brown the wrap.
How Do You Make Soft Scrambled Eggs That Don’t Overcook?
Soft scrambled eggs are key to keeping these roll-ups tender and tasty. Here’s how I do it:
- Beat eggs until the yolks and whites are fully mixed for even cooking.
- Cook on medium-low heat to avoid tough eggs.
- Stir gently and constantly, scraping the pan with a spatula.
- Remove from heat when eggs are still slightly runny—they’ll finish cooking in the pan or once wrapped.
This slow, gentle method makes moist eggs that fold perfectly with sausage in the wrap.
Equipment You’ll Need
- Non-stick skillet – It’s easy to scramble eggs and crisp the wraps without sticking.
- Whisk or fork – For quickly beating the eggs to get a smooth, fluffy texture.
- Microwave or dry skillet – To warm the tortillas or flatbreads so they’re pliable for rolling.
- Spatula or tongs – To flip the roll-ups and cook until golden brown and crispy.
- Knife and cutting board – For slicing cooked sausage and garnishing with herbs.
Flavor Variations & Add-Ins
- Cheese: Add shredded cheddar, pepper jack, or Monterey Jack inside the roll-ups for extra gooeyness and flavor.
- Veggies: Sauté peppers, spinach, or mushrooms before filling for more color, texture, and nutrients.
- Spices & Herbs: Mix in cumin, paprika, or chili powder into scrambled eggs, or sprinkle fresh herbs like cilantro or parsley for brightness.
- Meat options: Replace sausage with cooked bacon, ham, or turkey sausage for variety.
Sausage Egg Breakfast Roll-Ups
Ingredients You’ll Need:
- 4 large eggs
- 4 cooked breakfast sausage links
- 4 large flour tortillas or flatbreads
- 2 tablespoons butter or oil, for cooking
- Salt and pepper, to taste
- Optional: chopped parsley or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. It’s a quick and easy breakfast option that you can enjoy on busy mornings or whenever you want a tasty start to your day.
Step-by-Step Instructions:
1. Cook the Eggs:
Heat a non-stick skillet over medium heat and add a little butter or oil. Crack the eggs into a bowl, season with salt and pepper, and whisk until well blended. Pour the eggs into the skillet and scramble gently until just set but still soft. Then, remove from heat.
2. Warm the Tortillas:
Warm the tortillas or flatbreads briefly in a dry skillet or microwave until they are soft and easy to roll.
3. Assemble and Cook the Roll-Ups:
Place one cooked sausage link near the edge of each tortilla. Spoon some scrambled eggs next to the sausage. Roll the tortilla tightly around the sausage and eggs to form a roll-up. Place the roll-ups seam-side down in the skillet with a bit of butter or oil. Cook over medium heat until the outside is golden brown and slightly crisp, turning occasionally for even cooking.
4. Serve and Garnish:
Remove the roll-ups from heat and let them rest for a minute. If you like, garnish with chopped parsley or chives. Cut in half and serve warm.
Can I Use Frozen Sausage Links for This Recipe?
Yes, you can! Just be sure to fully thaw the sausage links before cooking and assembling the roll-ups. Thaw them overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make These Roll-Ups Ahead of Time?
Absolutely! Prepare the sausage and scrambled eggs in advance, then assemble and store the roll-ups in the fridge for up to 24 hours. Reheat them in a skillet over medium heat or in the microwave before serving.
How Should I Store Leftovers?
Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the tortillas crisp and the eggs tender.
Can I Add Cheese or Veggies to These Roll-Ups?
Yes! Adding shredded cheese like cheddar or Monterey Jack melts nicely inside. You can also sauté vegetables such as bell peppers or spinach to include for extra flavor and nutrition.
