Sausage Egg & Cheese Roll-Ups
Let’s just be real for a second. Some mornings are a total train wreck. You’re staring into the fridge, one eye open, wondering if coffee counts as a food group while trying to locate a matching pair of socks.
Forget the sad, cold toast. We’re doing something better. We’re talking fluffy eggs, savory sausage, and a ridiculous amount of melty cheese, all hugged by a warm tortilla. This is how you win the morning.
The Lineup
Nothing fancy here, just the breakfast dream team. You probably have most of this stuff hanging around already.
- Ground Breakfast Sausage: 1 lb of it. Go mild, go spicy, go wild. You’re the boss.
- Large Eggs: 8 of ’em.
- Milk or Heavy Cream: Just a 1/4 cup splash. This is the secret to eggs that aren’t sad and rubbery.
- Shredded Cheese: 2 whole cups. Sharp cheddar is the old standby, but don’t let me stop you from using a Mexican blend.
- Flour Tortillas: 8 burrito-sized ones, the big boys.
- Unsalted Butter: 2 tablespoons, melted. For that golden-brown glow-up.
- Seasoning: A little salt and freshly cracked black pepper.
- Optional Bling: Some chopped chives or parsley if you’re feeling fancy.
The Gear You’ll Need
No high-tech gadgets required. Just your basic kitchen warriors.
| Tool | Why You Need It |
|---|---|
| Large Skillet | For the sausage & eggs |
| Baking Sheet | Their toasty tanning bed |
| Whisk & Bowl | To fluff up the eggs |
Pro Tips
I’ve made these a million times and have learned a few things, mostly by messing them up first. Here’s the inside scoop.
- Don’t You Dare Overcook the Eggs. Seriously. This is rule number one. They’re going into a hot oven later, so pull them off the heat when they’re just set but still look a little wet. Trust me on this.
- Grease is Not Your Friend Here. Sausage has a ton of it. To avoid a tragic, soggy roll-up, you have to drain that stuff like your life depends on it. I even blot the cooked sausage on a paper towel for extra insurance.
- Warm Those Tortillas. A cold tortilla will crack and betray you. Nuke a stack of them in a damp paper towel for 20 seconds. It makes them soft, pliable, and cooperative. It’s a tiny step that makes a huge difference.
- Master the “Tuck and Roll.” Don’t just plop the filling in the middle. Lay it in a line, fold the short end over it snugly, tuck in the sides like you’re wrapping a gift, and then roll it up tight. This keeps all that goodness from escaping.
Let’s Get Rolling: The Step-by-Step
Alright, time to make the magic happen. Follow this and you can’t go wrong.
Step 1: Crank your oven to 400°F (200°C). Slap some parchment paper on a baking sheet. It makes cleanup almost non-existent.
Step 2: Brown the sausage in a skillet over medium-high heat, breaking it up as you go. Once there’s no pink left, drain all that grease. All of it.
Step 3: In a bowl, whisk the eggs, milk, salt, and pepper. Wipe out your skillet, melt a little butter, and pour the eggs in. Stir them gently until they’re soft and barely set, then get ’em off the heat immediately.
Step 4: Toss the cooked sausage and most of the cheese (save some for topping!) into the bowl with the eggs. Give it a gentle mix.
Step 5: Lay out a warm tortilla. Spoon some filling in a line, sprinkle with a little extra cheese, and do that tuck-and-roll thing I mentioned. Place it seam-side down on your baking sheet. Repeat until you’re out of filling.
Step 6: Brush the tops of your roll-ups with melted butter. This is the key to getting that crispy, golden-brown finish that looks as good as it tastes.
Step 7: Bake for 10-15 minutes. You’re looking for golden brown and heated all the way through.
Step 8: Let them cool for a hot minute before you dive in. Serve with salsa, sour cream, whatever you like. You’ve earned it.
Go Wild: Riffs and Swaps
The best part of this recipe? It’s basically a blank canvas for whatever you’ve got in the fridge.
| Swap This… | For This… |
|---|---|
| Ground Sausage | Crumbled bacon, diced ham, chorizo |
| Cheddar Cheese | Spicy Pepper Jack, Provolone, Swiss |
| Go Meatless | Sautéed mushrooms, peppers, black beans |
The Freezer Stash: Your Future Self Will Thank You
Here’s where these go from being a great breakfast to a life-changing one. They freeze perfectly.
To Freeze: Bake the roll-ups and let them cool completely. Wrap each one tight in plastic wrap, then foil. Toss them in a freezer bag. They’re good for up to 3 months.
Reheating Like a Pro
| Reheating From… | Best Method (For Crispy) | The Quick & Dirty |
|---|---|---|
| Frozen | Oven/Air Fryer ~20 mins | Microwave ~2-3 mins |
| Fridge | Oven/Air Fryer ~5-8 mins | Microwave ~1 min |
A Few Burning Questions
Q1. Help, my roll-ups are a soggy mess. What gives?
Ans: Ah, the dreaded sogginess. It’s almost always unwanted moisture. Either the sausage grease wasn’t fully drained, or you threw in watery veggies without cooking them first.
Q2. Can I just toss these in the air fryer?
Ans: You absolutely can. And you should. Cook at 375°F for about 6-8 minutes, flipping them halfway. They get ridiculously crispy.
Q3. Ugh, my tortillas cracked. Why?
Ans: They were too cold! A quick 20-second zap in the microwave makes them flexible and ready to roll. It’s a non-negotiable step.
Q4. What’s the secret to that epic cheese-pull?
Ans: Two things. Use a good melting cheese like cheddar or Monterey Jack, and shred your own from a block. The pre-shredded stuff has a coating that fights melting. Don’t let it win.
Alright, Your Turn
So there you have it. A ridiculously simple recipe that solves the problem of hectic mornings and boring brunches.
No more excuses for skipping the best meal of the day. Now, go make a batch. And hey, if you find a killer flavor combo, drop a comment. I want to hear all about it.
