Sausage and Egg Rolls

A delicious all-in-one breakfast option that isn’t another casserole.
Contributor

Johnsonville

A delicious all-in-one breakfast option that isn’t another casserole.

12
Servings
62
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 dinner rolls
  • 3 slices of American cheese, quartered
  • 6 eggs, lightly beaten
  • 9.6 Ounces Johnsonville Fully Cooked Original Recipe or Turkey Breakfast Sausage Links, cut into quarter inch pieces
  • 1/2 Cup sweet red bell pepper, chopped
  • 2 green onions, chopped
  • 1/4 Teaspoon black pepper
  • 1/2 Cup pepper jack or Cheddar cheese, shredded

Directions

Cut the top crust off rolls. Press down center of each roll to form a well to resemble a mini bread bowl. Place rolls on a baking sheet. Place a quarter slice American cheese in the bottom of each roll; set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the beaten eggs; cook and stir gently until just set. Stir in the sausage, red bell pepper, green onion, and black pepper; heat through.

Fill rolls with the sausage mixture, top with pepper jack cheese, and bake at 350 degrees F for 13-15 minutes or until heated through and cheese is melted.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
16mg
5%
Carbohydrate, by difference
4g
3%
Protein
5g
11%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
55mg
6%
Choline, total
25mg
6%
Folate, total
6µg
2%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
116mg
17%
Selenium, Se
6µg
11%
Sodium, Na
254mg
17%
Water
26g
1%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.