Print Options

Back to Country Sausage & Egg Rolls >

Include these items:

Taste of Home Logo

Country Sausage & Egg Rolls

 Country Sausage & Egg Rolls
These savory rolls are always a great choice. They’re nice enough to serve company and make an excellent on-the-go breakfast, too.
12 ServingsPrep: 50 min. Bake: 30 min.


  • 1 pound bulk pork sausage
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon butter
  • 8 eggs
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 3/4 cup shredded sharp cheddar cheese
  • 3 green onions, chopped
  • 15 sheets phyllo dough, (14 inches x 9 inches)
  • 1/3 cup butter, melted


  • In a large skillet over medium heat, cook the sausage, sweet onion,
  • garlic and 1/4 teaspoon pepper until meat is no longer pink; drain.
  • Remove and keep warm.
  • In the same skillet, melt butter over medium-high heat. Whisk the
  • eggs, milk, salt and remaining pepper; add to skillet. Cook and stir
  • until almost set. Stir in the cheese, green onions and sausage
  • mixture. Remove from the heat.
  • Place one sheet of phyllo dough on a work surface; brush with melted
  • butter. Layer with four more phyllo sheets, brushing with butter
  • after each layer. (Keep remaining phyllo covered with plastic wrap

2 of 2

Country Sausage & Egg Rolls (continued)

Directions (continued)

  • and a damp towel to prevent it from drying out.) Repeat, making
  • three stacks.
  • Cut each stack in half widthwise and in half crosswise, forming four
  • 7-in. x 4-1/2-in. rectangles. Spoon 1/4 cup egg mixture along a long
  • side of each rectangle; roll up.
  • Place seam side down on an ungreased baking sheet. With a sharp
  • knife, make four shallow slashes across each roll; brush with
  • butter.
  • Bake at 350° for 30-35 minutes or until golden brown. Yield: 12
  • servings.
Nutritional Facts: 1 roll equals 251 calories, 19 g fat (9 g saturated fat), 178 mg cholesterol, 399 mg sodium, 11 g carbohydrate, 1 g fiber, 10 g protein.