Best Sausage And Tomato Egg Roll Up Recipes

Sausage, Egg and Cheese Breakfast Roll-Ups Recipe - (4.5/5) image

Provided by Coldsnap46

Number Of Ingredients 5

5 eggs
1 can (8 ounce) Pillsbury® refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste

Steps:

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un-greased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15 to 18 minutes or until golden brown. Tips from Pillsbury: To make a lighter version, try these substitutes: scrambled egg whites and turkey sausage. Save time by purchasing the precooked breakfast sausage links.

Sausage-and-Tomato Egg Roll-Up image

Provided by Martha Stewart

Number Of Ingredients 11

8 large eggs
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons grated Parmesan
1 tablespoon dried oregano
1/4 teaspoon freshly ground pepper
3 links sausage (about 14 ounces), casings removed
1 medium tomato, cut into small pieces (about 8 ounces)
2 cups grated mozzarella cheese
1/4 cup milk, for brushing
Nonstick cooking spray

Steps:

Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Place wax paper in bottom; spray generously. Separate eggs, placing whites in mixing bowl. Add salt to egg whites; whisk until stiff peaks form. In a separate bowl, whisk yolks with flour, Parmesan, oregano, and pepper. Add a spoonful of whites to the yolks; mix gently. Using whisk, gently fold in remaining whites.
Transfer mixture to prepared baking sheet; spread evenly. Bake until lightly golden, 10 to 12 minutes. Run a knife around edge to loosen, and turn omelet onto a clean kitchen towel; peel off paper. Gently roll omelet lengthwise, jelly-roll fashion, in towel.
Make filling: Roughly chop sausage; brown in skillet over medium-high heat, breaking it up, about 10 minutes. Stir in tomato. Unroll omelet; layer with half the mozzarella, all the filling, and then remaining mozzarella; roll up, sealing end by brushing it with milk. Place roll, seam side down, on baking sheet; brush with milk. Bake for 10 minutes. Cut into slices, and serve.