Pull Apart Sausage Egg and Cheese Rolls

Pull Apart Sausage, Egg and Cheese Rolls are a hearty, crowd-pleasing breakfast that’s perfect for busy mornings, brunch, or holiday gatherings. Soft rolls are filled with savory breakfast sausage, fluffy scrambled eggs, and plenty of melted, gooey cheese, then baked until warm and irresistible. Easy to pull apart and even easier to devour, these breakfast rolls are guaranteed to be a hit with family and guests alike.

Easy Pull Apart Sausage Egg and Cheese Rolls Recipe

Like you, I’m always looking for fresh ways to serve the classic flavors my family loves. While breakfast foods are always a favorite, we tend to enjoy them most for brunch or even dinner rather than on hectic school mornings. With busy schedules, quick grab-and-go options usually win out during the week. That’s why recipes like this are ideal for relaxed weekend mornings or any time you can slow down and enjoy a leisurely meal. These pull apart rolls are filled with a beloved breakfast combination of savory sausage, fluffy scrambled eggs, and melty cheese, making them both comforting and crowd-pleasing.

Checkout this quick list of ingredients you’ll need to make Sausage Egg and Cheese Pull Apart Bread: (Scroll down for full printable recipe card.)

• Dinner Rolls – One package of frozen Parker House Dinner Rolls (i.e. Sister Schubert’s or similar).
• Whole Eggs – Large eggs are scrambled for the egg layer.
• Sausage – One pound of breakfast sausage i.e. Jimmy Dean or similar. Cooked and crumbled.
• Sour Cream – Sour cream gives the eggs a creamy texture.
• Fresh Chives – Chives give the eggs a hint of onion flavor.
• Spices – Salt and black pepper for the eggs and garlic salt to sprinkle the tops of the rolls.
• Cheese – Shredded sharp cheddar cheese for a melty cheesy flavor.
• Butter – Melted unsalted butter for brushing the tops of the rolls.

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

• Heat Oven and Prepare Pan – Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Cook the Sausage – Cook sausage until no pink remains.
• Scramble the Eggs – Whisk together the eggs, sour cream, chopped chives, salt and black pepper. Melt butter in a skillet and soft scramble the eggs. Set aside to cool slightly.
• Cut the Rolls – Allow the rolls to thaw enough on the counter to cut in half. Brush the top and bottom with butter.
• Assemble Sausage Rolls – Sprinkle shredded cheese on the bottom half. Arrange the eggs, crumbled sausage and remaining shredded cheese on top.
• Brush To of the Rolls with Butter – Place the top piece over the filling and brush all over with melted butter. Sprinkle lightly with garlic salt.
• Oven – Bake per the cooking time in the recipe until the tops are golden brown.
• Serve – Run a knife along perforations then pull apart and serve.

Kitchen Equipment to Make Sausage Egg and Cheese Rolls

• Large skillet.
• Baking sheet pan lined with parchment paper.
• Measuring cups and spoons.
• Cheese grater.
• Chopping board and bread knife.
• Small microwave safe bowl and pastry brush.

Recipe Variations, Tips and Substitutions

• Dinner Rolls – I used a package of round parker house dinner rolls for this recipe. You can also use a package of rectangle rolls like Hawaiian rolls, brioche rolls or slider rolls.
• Cheese – You can use mild cheddar cheese, mozzarella cheese, pepper jack cheese or colby jack cheese.
• Protein – You could replace the sausage with ham or crispy bacon. You could also use turkey sausage in place of breakfast sausage.
• Fresh Herbs – You can use parsley or finely chopped green onions in the scrambled eggs.
• Serving – The parker house rolls used in this recipe are already divided into portions, making dividing them foolproof. 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.

Storage and Leftovers

• Make-Ahead Tips – You can fully assemble the rolls the night before you plan to serve them, wrap tightly in plastic wrap and chill in the fridge. When doing so, you should wait and brush with melted butter just before baking.
• Baking – Baking these rolls 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.
• Leftovers – Store baked Sausage Egg and Cheese Rolls wrapped in aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in single serving gently in the microwave.
• Freezer – You can freeze leftovers for up to 1 month. Thaw in the refrigerator and reheat just before serving.

More Easy Pull Apart Rolls Recipes to Make

• Stuffed Supreme Pizza Rolls are always a hit when served for game day snacking or casual meals.
• Ham and Swiss Poppy Seed Rolls are fun to make using leftover holiday ham or deli ham.
• Stuffed Cheeseburger Rolls are filled with all of the flavors we love.
• Chicken Bacon Ranch Pull Apart Rolls are a viral Pinterest sensation year after year.
• At the holidays, the family will love my Pull Apart Christmas Tree Bread or Pull Apart Cheesy Bread Wreath recipes.
• These Apple Cinnamon Rolls can be served for breakfast, brunch or dessert.
• Everything Pull Apart Rolls from Food Network.

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Helpful Kitchen Items:

• Sheet Pans
• Measuring Cups and Spoons
• Rotary Cheese Grater
• Basting Brushes

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5 from 3 votes

Pull Apart Sausage Egg And Cheese Rolls

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast, Main Course

Cuisine: American, Southern

Keyword: pull-apart-sausage-egg-cheese-rolls, sausage-egg-and-cheese-rolls

Servings: 16 pieces

Calories: 230kcal

Author: Melissa Sperka

Ingredients

• 1 11 oz package Parker House Style frozen dinner rolls i.e. Sister Schubert's or similar
• 8 oz spicy or mild breakfast sausage cooked and crumbled
• 3 Tbsp unsalted butter melted and 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]
• garlic salt

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Rolls: Remove rolls from freezer. Allow the rolls to thaw just enough on the counter to cut in half. Use a bread knife to slice thru the middle, then brush the inside of the top and bottom pieces with melted butter. Place bottom half on prepared sheet pan.
• Sausage: Cook the sausage in a skillet over medium-high heat until no pink remains. Drain fat from pan and set aside.
• Eggs: 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.
• Assemble the Rolls: Sprinkle 1 cup of shredded cheese on the bottom half.
• Next, layer 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 lightly golden brown. Run a knife along the perforations in the rolls, then pull apart and serve.

Notes

• Dinner Rolls – I used a package of round parker house dinner rolls for this recipe. You can also use a package of rectangle rolls like Hawaiian rolls, brioche rolls or slider rolls.
• Cheese – You can use mild cheddar cheese, mozzarella cheese, pepper jack cheese or colby jack cheese.
• Protein – You could replace the sausage with ham or crispy bacon. You could also use turkey sausage in place of breakfast sausage.
• Fresh Herbs – You can use parsley or finely chopped green onions in the scrambled eggs.
• Serving – The parker house rolls used in this recipe are already divided into portions, making dividing them foolproof. To serve, slide carefully onto a serving platter, then take a sharp knife and cut along the perforations so that they pull apart easily.

Nutrition

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

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