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Egg & Sausage Roll-Ups

These savory rolls are always a great choice. They’re nice enough to serve company and make an excellent on-the-go breakfast, too.
  • Total Time
    Prep: 50 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper, divided
  • 8 large eggs
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 3/4 cup shredded sharp cheddar cheese
  • 3 green onions, chopped
  • 15 sheets phyllo dough (14x9 in.)
  • 1/3 cup butter, melted

Directions

  • In a large skillet, cook sausage, sweet onion, garlic and 1/4 teaspoon pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Remove and keep warm.
  • In a small bowl, whisk eggs, milk, salt and remaining pepper. In same skillet, melt butter over medium-high heat. Pour in egg mixture; cook and stir until almost set. Stir in cheese, green onions and sausage mixture. Remove from heat.
  • Preheat oven to 350°. Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with four additional phyllo sheets, brushing with butter after each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat, making three stacks.
  • Cut each stack in half lengthwise and in half crosswise, forming four 7x4-1/2-in. rectangles. Spoon 1/4 cup egg mixture along a long side of each rectangle; roll up.
  • Place on an ungreased baking sheet, seam side down. With a sharp knife, make four shallow slashes across each roll; brush with butter. Bake 30-35 minutes or until golden brown.
Nutrition Facts
1 roll: 251 calories, 19g fat (9g saturated fat), 178mg cholesterol, 399mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 10g protein.
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