Breakfast Pizza Rolls

5 from 3 votes

Combine two favorite recipe ideas into one with this easy Breakfast Pizza Rolls recipe. This is the most fun mash-up of pizza rolls and breakfast pizza, in the most fun (and easy to make ahead) format!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings:

Calories: 231kcal

Author: Amy Palanjian

Equipment

Ingredients

4 eggs (lightly beaten)
8 ounces fully cooked breakfast sausage (diced)
13-16 ounces pizza dough (at room temperature)
2 cups shredded cheddar cheese
1 cup sliced cherry tomatoes or minced baby spinach (optional)

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and grease a muffin tin very well, including around the top of each cup since the cheese may spill out a little.
Warm a medium nonstick skillet over low heat. Add the butter. Crack the eggs into a bowl and whisk with a fork. Pour the eggs into the heated pan and stir often, moving the cooks eggs out of the way so the uncooked egg can cook, until the mixture is fully cooked through into fluffy scrambled eggs.
Cook the sausage according to package directions.
Use your hands to stretch the dough into an 11x16-inch rectangle on a piece of parchment paper. (This helps prevent the dough from sticking to the counter. If it's hard to stretch, let it rest for 5 minutes and try again. Sometimes the gluten needs to rest.)
Spread the cooked eggs and diced sausage over the pizza dough. Add the cheese. Add veggies, if using.
Starting on one long side, roll the dough up carefully and fairly tightly to enclose the toppings. (It might be a little messy, but it's okay! Use the parchment paper to help you roll.)
Use a serrated knife to cut into 12 even slices.
Place each slice into a prepared muffin cup and bake for 22-26 minutes until the dough is baked through, the cheese is melted, and the tops are golden.
Let cool for 3-5 minutes in the pan to allow the cheese to firm up slightly, then transfer to a wire rack or a plate to serve. (You may need to use a knife around the edges of the pan if the cheese spilled over.)

Notes

Store the Breakfast Pizza Rolls in the refrigerator in an airtight container for up to a week. Let cool on a wire rack fully, then transfer to a freezer bag and remove the air and seal.
You can then freeze for up to 6 months. To warm through, place a frozen Breakfast Pizza Roll on a heat-safe plate and warm in 30 second increments in the microwave. Or cook for about 4-6 minutes at 350 degrees F in an air fryer.
Be sure to grease your muffin pan very well to reduce the chance that the rolls will stick to the pan. Let cool in the pan for 2 minutes after they come out of the oven, then use a knife around the edges of the pan to loosen. Transfer to a wire rack to cool or serve warm.
Use a fresh ball of store bought pizza dough or make your own:
Homemade Whole Wheat Pizza Dough: Stir 2 teaspoons yeast and 1 teaspoon honey or sugar into 1 cup warm water. Let sit for about 5 minutes or until the yeast has puffed up. Add 2 cups whole wheat flour, 1 cup all-purpose flour, ½ teaspoon salt, and 2 tablespoons olive oil to a medium bowl. Stir in up to ¼ cup more water if needed to make a smooth, sticky (but able to be kneaded) dough. Use your hands to knead about 10 times to bring it together into a large ball. Cover the bowl with a clean towel and let rest for at least one hour and up to 4. Proceed with the recipe.

Nutrition