Egg Sausage Breakfast Crescent Rolls with Tribelli Mini Peppers

By Kim Lee, Food Blogger at

Make a quick, hearty, grab-and-go breakfast with delicious Egg Sausage Breakfast Crescent Rolls. Filled with egg, sausage, cheese, and peppers – these are a family favorite, for sure!

Prep Time: 15 min

Cook Time: 15 min


  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 3 (about 2 3/4 ounces) sausage links, cubed*
  • 1-2 large Tribelli Mini Peppers, any color, chopped (about 1/4 cup)
  • 4 eggs, scrambled
  • 1/2 cup finely shredded cheddar cheese**
  • 1 egg, beaten, if desired
  • 1 tablespoon cracked black pepper, if desired


  1. Heat oven to 375°F.
  2. Cube sausage links into small slices (I do this using kitchen shears). Chop the red pepper into small pieces. In a bowl, whisk the eggs, lightly salt and pepper, mix again.
  3. Spray a skillet with nonstick cooking spray and heat over medium to high heat. Add the sausage and pepper, sauté, breaking up sausage with a spatula and cook until sausage is no longer pink.
  4. Pour eggs into the pan with the sausage and pepper. Scramble eggs until fully cooked. Remove from heat.
  5. Add the cheese to the eggs and mix.
  6. Roll out crescents and add a generous portion of filling. Close edges of the crescent, roll up, pinch edges closed.
  7. Place crescent rolls on a baking sheet. Brush tops and sides with beaten egg and sprinkle cracked black pepper on top.
  8. Bake and 15-18 minutes, until golden.