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Pull Apart Sausage Egg and Cheese Rolls

Pull Apart Sausage Egg and Cheese Rolls make a fantastic start to any day. They’re stuffed with breakfast sausage, scrambled eggs and plenty of gooey cheese making them a joy to pull apart and devour.

Pull Apart Sausage Egg And Cheese Rolls

Easy Pull Apart Sausage Egg and Cheese Rolls Recipe

Like you I’m always looking for new ways to serve the classic flavors that my family loves. While we love breakfast foods in general, we tend to eat them more for brunch or dinner than at breakfast. School mornings are so rushed that my boys usually want something quick and easy before they start their day. Dishes like this one are perfect for weekend mornings or those days we have a little more time to linger over our meal. These pull apart rolls are stuffed with a favorite breakfast combo of sausage, egg and cheese.

Pull Apart Sausage Egg And Cheese Rolls

How to Make the Best Pull Apart Sausage Egg and Cheese Rolls

  • Ingredients you’ll need to make homemade Pull Apart Sausage Egg and Cheese Rolls: Frozen Parker House Dinner Rolls (i.e. Sister Schubert’s or similar), large eggs, breakfast sausage, sour cream, chives, salt, black pepper, butter, garlic salt and shredded cheddar cheese.
  • Kitchen tools you’ll need: A skillet, baking pan, measuring cups and spoons, cheese grater, sharp knife and cutting board, small microwave safe bowl and pastry brush.
  • The Parker house rolls used in this recipe are already divided into portions, making dividing them foolproof.
  • After baking, take a sharp knife and cut along the perforations to make them easier to pull apart without disrupting the filling.
  • You can fully assemble the rolls the night before you plan to serve them, wrap tightly in plastic wrap and chill. When doing so you should wait and brush with melted butter just before baking.
  • Baking this bread after chilling will call for increasing the baking time 5-10 minutes. Watch carefully for over browning and check at the 20 minutes and place aluminum foil on top if needed.
  • To serve, slide carefully onto a serving platter, then take a sharp knife and cut along the perforations so that they pull apart easily. The presentation is so pretty when served on a cake pedastal  or festive platter and so easy to make.
  • Store baked Sausage Egg and Cheese Rolls wrapped in foil chilled in the refrigerator for up to 3 days. Reheat in single serving gently in the microwave.


Pull Apart Sausage Egg And Cheese Rolls

More Easy Pull Apart Rolls Recipes to Make

Pull Apart Sausage Egg And Cheese Rolls

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Pull Apart Sausage Egg and Cheese Rolls
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Pull Apart Sausage Egg And Cheese Rolls

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: pull-apart-sausage-egg-cheese-rolls
Servings: 16 pieces
Calories: 230kcal
Author: Melissa Sperka


  • 1 11 oz package Parker House Style frozen dinner rolls [i.e. Sister Schubert's]
  • 3 Tbsp butter divided
  • 8 large eggs
  • 1/4 cup sour cream
  • 2 tsp chopped chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cup shredded sharp cheddar cheese divided [or your favorite]
  • 8 oz spicy or mild breakfast sausage cooked and crumbled
  • Garlic salt


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Whisk together the eggs, sour cream, chopped chives, salt and black pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside to cool slightly.
  • Allow the rolls to thaw enough on the counter to cut in half. Brush the top and bottom with butter.
  • To assemble: Sprinkle 1 cup of shredded cheese on the bottom half.
  • Arrange the eggs, crumbled sausage and remaining shredded cheese on the bottom piece..
  • Place the top piece over the filling and brush all over with melted butter. Sprinkle lightly with garlic salt.
  • Bake for 20 minutes or until golden. Serve immediately.


Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 386mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. My family LOVES these breakfast rolls, but we find 8 eggs to be a bit too much — it’s hard to get them all to stay on the bread. Six suffices for us. If I’m making them ahead of time (which is almost always), I return the rolls to the aluminum pan /slide the pan back into the plastic bag for overnight storage. They cook up great the next morning.

  2. Hi Melissa. Just checking to be sure I understand correctly – the pull apart sausage and egg rolls – can you make them ahead of time (the night before) fully assembled with the egg, sausage, cheese, wrapped up in the fridge all night and then baked in the morning after brushing with butter and garlic salt? The eggs will be okay texture wise?

      1. Thank you for your quick response. I’m more curious if you used the YEAST dinner rolls or FLOUR or. ???

    1. I have 11oz of the rolls, but there’s only 8 rolls. The picture shows more than that, and the serving size says 16. Am I doing something wrong?

  3. I really like the idea of these because my family mostly doesn’t eat breakfast, only if it’s late. These would be perfect, but we aren’t really sausage fans, do you think it would still work with bacon or ham

  4. Melissa – I made these a few months ago for a Sunday School breakfast and they were a hit but very hard for me to assemble. I am wanting to do it again but mix in the cooked sausage while the scrambled eggs are cooking and trying to keep it in one piece. Do you think this would work? Also was thinking of returning it to the foil pan to bake. I’m thinking it won’t fall apart in the oven. thoughts??

    1. Hi Susan, I’ve never thought of these as hard to assemble. You might need to use sliced cheese. Arrange 5 on the bottom piece, top with eggs and sausage then 5 slices cheese on top letting it overhang the filling a little. As the cheese melts it should hold them together for you. I think it might be difficult to get them back into the pan unless you assemble them in the pan.

    1. Yes, they are available here in the US. If you live outside of the US I’m not certain what to recommend.

    1. I think maybe you aren’t familiar with these rolls? They aren’t dough like pizza dough they are already formed into a round with perforations. I let them thaw a bit to make it easier to cut. Place one hand on top to steady, then cut carefully through the middle with a serrated knife. I make these all the time it works.

  5. Are the frozen rolls pre-baked? I make my own hot rolls, and was trying to figure out how to make this without buying the rolls. This looks so yummy, and so pretty!

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