Easy Sausage Egg & Cheese Roll-Ups – A Simple, Satisfying Breakfast
If you love a hot, hearty breakfast but hate complicated recipes, these Easy Sausage Egg & Cheese Roll-Ups are for you. They taste like something you would grab at a coffee shop, but you can make them at home in under 30 minutes. Everything happens in one pan, and you use simple ingredients you probably already have.
They are perfect for busy mornings, weekend brunch, or even a quick dinner. You can keep them classic or customize them with your favorite fillings.
What Makes This Recipe So Good
These roll-ups hit that perfect balance of simple and satisfying. You get the smokiness of sausage, the creaminess of scrambled eggs, and the gooey melt of cheese all wrapped in a soft tortilla.
They are easy to eat on the go, which makes them great for kids, commuters, or anyone who likes breakfast in one neat package.
You can scale the recipe up or down without any fuss, and it works with whatever sausage or cheese you like best. On top of that, they store and reheat really well, so meal prep becomes much less stressful.
Ingredients
- 8 small flour tortillas (6-inch size)
- 8 ounces breakfast sausage (loose or removed from casings)
- 6 large eggs
- 1/4 cup milk (any kind, dairy or unsweetened non-dairy)
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 2 tablespoons butter or oil (for the pan)
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 tablespoons chopped green onion or fresh herbs (optional, for serving)
Instructions
- Cook the sausage. Heat a large skillet over medium heat.
Add the sausage and cook, breaking it up with a spoon, until it browns and cooks through, about 6 to 8 minutes. If there is a lot of grease, drain off most of it, leaving just a light coating in the pan.
- Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Mix until the eggs look smooth and slightly frothy.
- Scramble the eggs with the sausage. Reduce the heat to medium-low.
Pour the egg mixture over the cooked sausage. Gently stir with a spatula, pushing the eggs from the edges toward the center, until soft curds form and the eggs set but still look moist. This usually takes 3 to 5 minutes.
- Warm the tortillas. While the eggs cook, warm the tortillas so they do not crack when you roll them.
You can wrap them in a damp paper towel and microwave for 20 to 30 seconds, or heat them one by one in a dry skillet for a few seconds on each side.
- Add the cheese. Turn off the heat under the skillet. Sprinkle the shredded cheese over the sausage and egg mixture. Let it sit for a minute so the cheese starts to melt and cling to the eggs and sausage.
- Fill the tortillas. Lay a warm tortilla on a flat surface.
Spoon some of the sausage egg and cheese mixture in a line down the center, leaving a little space at the edges. You should divide the filling fairly evenly among all 8 tortillas.
- Roll them up. Fold in the sides of the tortilla over the filling, then roll from the bottom up into a snug roll-up. Place each roll-up seam side down on a plate or cutting board so it stays closed.
- Crisp the roll-ups (optional but tasty). For a slight crunch, wipe out the skillet, add a small amount of butter or oil, and return it to medium heat.
Place the roll-ups seam side down in the skillet and cook for 1 to 2 minutes per side until the tortillas lightly crisp and turn golden in spots.
- Finish and serve. Sprinkle the tops with chopped green onion or herbs if you like. Serve warm with salsa, hot sauce, or ketchup on the side.
Keeping It Fresh
These roll-ups store surprisingly well, which makes them perfect for meal prep. Let them cool completely, then wrap each one tightly in plastic wrap or foil.
Place them in an airtight container or a zip-top bag and keep them in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months. To reheat from the fridge, microwave a roll-up for 30 to 60 seconds or warm it in a skillet over low heat until hot.
From frozen, either thaw overnight in the fridge or microwave in 30-second bursts, turning as needed, until heated through.
Health Benefits
These Sausage Egg & Cheese Roll-Ups offer a solid amount of protein from the eggs, sausage, and cheese. Protein helps you stay full longer, which can reduce mindless snacking later in the morning. Eggs also bring important nutrients like choline, vitamin D, and B vitamins that support brain and energy function.
If you choose a leaner sausage and a whole wheat tortilla, you add more fiber and reduce some of the saturated fat. You can also swap in turkey sausage, chicken sausage, or even plant-based sausage to lighten things up. Adding veggies like spinach, bell peppers, or tomatoes boosts vitamins and minerals without much extra effort.
Common Mistakes to Avoid
- Overcooking the eggs. Dry, rubbery eggs can ruin the texture.
Take the eggs off the heat while they still look slightly soft, as they will keep cooking for a minute in the hot pan.
- Skipping the tortilla warming step. Cold tortillas tend to crack and tear when you roll them, which makes the filling spill out.
- Using too much filling. It is tempting to load them up, but overfilling leads to messy roll-ups that do not hold together. A moderate amount of filling wraps more tightly and eats better.
- Not draining excess grease. Too much sausage grease can make the tortillas soggy. Leave just enough to coat the pan and carry flavor.
- Forgetting to season. Sausage has flavor, but the eggs still need salt and pepper.
Taste the filling and add a little extra seasoning if it seems flat.
Variations You Can Try
- Veggie-loaded roll-ups: Add sautéed bell peppers, onions, spinach, or mushrooms to the pan before the eggs. This adds color and more nutrients.
- Spicy version: Use spicy sausage and pepper jack cheese. Add a dash of hot sauce or crushed red pepper to the eggs for extra heat.
- Lighter option: Swap pork sausage for turkey or chicken sausage, use reduced-fat cheese, and choose whole wheat tortillas.
- Kid-friendly twist: Use mild sausage and a blend of cheddar and mozzarella.
Serve with ketchup or mild salsa for dipping.
- Low-carb style: Skip the tortilla and make it a bowl. Serve the sausage, eggs, and cheese over sautéed veggies or a bed of spinach.
- Make-ahead freezer burritos: Wrap the finished roll-ups tightly, freeze, and reheat on busy mornings. They make a quick grab-and-go breakfast that still feels homemade.
FAQs
Can I use corn tortillas instead of flour?
Corn tortillas tend to crack and break more easily when you roll them, especially with a thicker filling like eggs and sausage.
If you prefer corn, warm them very well and keep the filling light, or use them more like tacos instead of tight roll-ups.
What kind of cheese works best?
Any cheese that melts smoothly works well. Cheddar, Monterey Jack, Colby Jack, mozzarella, or a Mexican blend all taste great. You can also mix two kinds if you want a richer flavor.
Can I make these without sausage?
Yes, you can leave out the sausage and still have great roll-ups.
Add extra veggies, more cheese, or some beans for protein. You can also swap in bacon, ham, or a plant-based sausage.
How do I keep the roll-ups from falling apart?
Warm the tortillas first, avoid overfilling, and roll them tightly with the seam side down. If you crisp them in the skillet after rolling, that light toasting helps the seam seal and hold together better.
Are these good for kids?
They usually go over very well with kids because they are simple, cheesy, and easy to hold.
You can use mild sausage, skip any spicy seasonings, and cut the roll-ups into smaller pieces for little hands.
Can I bake these instead of crisping them in a pan?
Yes, you can place the rolled tortillas on a baking sheet, lightly brush them with oil, and bake at 375°F (190°C) for about 8 to 10 minutes. They will get slightly crisp on the outside and warm all the way through.
In Conclusion
Easy Sausage Egg & Cheese Roll-Ups bring together all the best parts of a classic breakfast in a simple, portable package. They use basic ingredients, come together quickly, and adapt to whatever you like or have on hand.
Whether you enjoy them fresh from the skillet or pull them from the freezer on a busy morning, they offer comfort, flavor, and convenience in every bite. Once you make them a couple of times, you will probably memorize the recipe and start putting your own spin on it.
Ingredients
Method
- Cook the sausage. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until it browns and cooks through, about 6 to 8 minutes. If there is a lot of grease, drain off most of it, leaving just a light coating in the pan.
- Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Mix until the eggs look smooth and slightly frothy.
- Scramble the eggs with the sausage. Reduce the heat to medium-low. Pour the egg mixture over the cooked sausage. Gently stir with a spatula, pushing the eggs from the edges toward the center, until soft curds form and the eggs set but still look moist. This usually takes 3 to 5 minutes.
- Warm the tortillas. While the eggs cook, warm the tortillas so they do not crack when you roll them. You can wrap them in a damp paper towel and microwave for 20 to 30 seconds, or heat them one by one in a dry skillet for a few seconds on each side.
- Add the cheese. Turn off the heat under the skillet. Sprinkle the shredded cheese over the sausage and egg mixture. Let it sit for a minute so the cheese starts to melt and cling to the eggs and sausage.
- Fill the tortillas. Lay a warm tortilla on a flat surface. Spoon some of the sausage egg and cheese mixture in a line down the center, leaving a little space at the edges. You should divide the filling fairly evenly among all 8 tortillas.
- Roll them up. Fold in the sides of the tortilla over the filling, then roll from the bottom up into a snug roll-up. Place each roll-up seam side down on a plate or cutting board so it stays closed.
- Crisp the roll-ups (optional but tasty). For a slight crunch, wipe out the skillet, add a small amount of butter or oil, and return it to medium heat. Place the roll-ups seam side down in the skillet and cook for 1 to 2 minutes per side until the tortillas lightly crisp and turn golden in spots.
- Finish and serve. Sprinkle the tops with chopped green onion or herbs if you like. Serve warm with salsa, hot sauce, or ketchup on the side.
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