Sausage Egg Breakfast Rolls
School mornings are chaos. These are my sanity.
Ingredients
- 1 pound kielbasa, diced small 450g; or breakfast sausage, browned and crumbled
- 8 large eggs
- 2 tablespoons milk
- 1 cup shredded cheese cheddar, Mexican blend, or pepper jack
- 10-12 flour tortillas 8-inch
- Salt, pepper, and a pinch of smoked paprika
- Optional: diced bell peppers, spinach, hot sauce
Method
Cook the Filling
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Heat a large skillet over medium heat. Add the diced kielbasa and cook 4-5 minutes until lightly browned and the edges crisp up. The kielbasa is already cooked, so you’re just developing flavour and getting some colour. If using raw breakfast sausage, cook it fully and crumble as you go.
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Whisk eggs with milk, salt, pepper, and smoked paprika. Pour into the skillet with the kielbasa. Scramble gently over medium-low heat — big, soft curds, not rubbery small bits. Remove from heat when the eggs are just barely set. They’ll continue cooking from residual heat and again when you reheat the rolls.
Assemble
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Warm the tortillas slightly (microwave 15 seconds or on a dry skillet) so they’re pliable. Spoon the egg-kielbasa mixture down the centre of each tortilla. Sprinkle cheese on top. Fold the bottom edge up, then fold in both sides, and roll tightly from the bottom. Place seam-side down.
Freeze
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Wrap each roll individually in foil or plastic wrap. Place them in a freezer bag, label with the date, and freeze. They keep for up to 2 months. On school mornings: unwrap, wrap in a paper towel, and microwave 60-90 seconds. Breakfast done. Crisis averted.
Sausage Egg Breakfast Rolls — Freezer-Friendly Grab-and-Go Mornings
School mornings are chaos. These are my sanity.
With four kids and approximately 17 minutes between “everyone wake up” and “we need to leave NOW,” mornings in our house are not the serene, instagram-worthy breakfast scenes you see online. Nobody sits at a table. Nobody discusses their plans for the day. It’s shoes, backpacks, arguments about who stole whose hoodie, and a desperate need for something — anything — they can eat with one hand while walking to the car. Enter sausage egg breakfast rolls: kielbasa, scrambled eggs, and cheese rolled in a tortilla, batch-prepped on Sunday, frozen, and microwaved in 90 seconds on Monday through Friday. They have saved my mornings and possibly my sanity.
Ingredients (Makes 10-12 Rolls)
- • 1 pound (450g) kielbasa, diced small (or breakfast sausage, browned and crumbled)
- • 8 large eggs
- • 2 tablespoons milk
- • 1 cup shredded cheese (cheddar, Mexican blend, or pepper jack)
- • 10-12 flour tortillas (8-inch)
- • Salt, pepper, and a pinch of smoked paprika
- • Optional: diced bell peppers, spinach, hot sauce
How to Make Them
Cook the Filling
Heat a large skillet over medium heat. Add the diced kielbasa and cook 4-5 minutes until lightly browned and the edges crisp up. The kielbasa is already cooked, so you’re just developing flavour and getting some colour. If using raw breakfast sausage, cook it fully and crumble as you go.
Whisk eggs with milk, salt, pepper, and smoked paprika. Pour into the skillet with the kielbasa. Scramble gently over medium-low heat — big, soft curds, not rubbery small bits. Remove from heat when the eggs are just barely set. They’ll continue cooking from residual heat and again when you reheat the rolls.
Assemble
Warm the tortillas slightly (microwave 15 seconds or on a dry skillet) so they’re pliable. Spoon the egg-kielbasa mixture down the centre of each tortilla. Sprinkle cheese on top. Fold the bottom edge up, then fold in both sides, and roll tightly from the bottom. Place seam-side down.
Freeze
Wrap each roll individually in foil or plastic wrap. Place them in a freezer bag, label with the date, and freeze. They keep for up to 2 months. On school mornings: unwrap, wrap in a paper towel, and microwave 60-90 seconds. Breakfast done. Crisis averted.
Why Kielbasa Instead of Regular Sausage
Because I’m Polish Mom and kielbasa is always the answer. Regular breakfast sausage is fine — seasoned pork crumbles that taste like every American diner breakfast. But kielbasa adds smokiness, has a firmer texture that holds up to freezing and reheating, and is already fully cooked which means one less food safety worry on a Sunday meal prep session. My kids can’t tell the difference between “fancy breakfast sausage” and “mama used kielbasa again,” and I consider that a win.
Tips
💡 Pro Tips
✓ Don’t overcook the eggs. Slightly underdone is perfect. They’ll cook more in the microwave. Overcooked eggs + microwave reheating = rubber.
✓ Roll tightly. Loose rolls fall apart when frozen and reheated. Tight rolls hold their shape.
✓ Warm the tortillas. Cold tortillas crack when you fold them. 15 seconds in the microwave makes them flexible.
✓ Label the freezer bag. Future you will appreciate knowing when these were made. Two months is the max for best quality.
Variations
• Veggie version: Skip the sausage, add sauteed bell peppers, mushrooms, and spinach. Still freezes well, still saves mornings.
• Spicy: Use pepper jack cheese and add a drizzle of hot sauce before rolling. My oldest’s preferred version.
• With hash browns: Add a layer of frozen hash brown patty (cooked and crumbled) for extra carb power. These are FILLING.
• With sauerkraut: A tablespoon of drained sauerkraut in each roll. Sounds weird for breakfast. Tastes amazing with the kielbasa and egg. Very Polish Mom.
How to Store
Frozen: up to 2 months. Fridge (unfrozen): 4-5 days. Reheat from frozen in microwave 60-90 seconds, or in oven at 175C / 350F for 15 minutes from frozen (crispier result). Don’t let them thaw before reheating — go straight from freezer to microwave/oven.
Frequently Asked Questions
Can I use corn tortillas?
Corn tortillas crack too easily and don’t freeze/reheat as well. Stick with flour for these.
My rolls keep unrolling — help?
Make sure the tortillas are warm and pliable. Roll them as tightly as possible and wrap immediately. The foil holds everything together during freezing and the roll firms up once frozen.
How many should I prep?
For a family of six, I make 12-15 at a time. Two per kid, two for me, sometimes one for my husband if he hasn’t already grabbed a coffee and called it breakfast. A batch lasts about 5 school days, which means one Sunday session covers one full week. The math works beautifully.
The Meal Prep Math
Here’s why this is worth your Sunday afternoon: one batch of 12 rolls takes about 25 minutes to prep. That’s 5 breakfasts for 2 kids, or 2.5 breakfasts for 4 kids, or one very enthusiastic breakfast for a teenager who just discovered growth spurts. The cost per roll is roughly $0.60 when you use kielbasa (cheaper than breakfast sausage), eggs, cheese, and tortillas. Compare that to $3-4 per frozen breakfast burrito from the store, and the math is overwhelmingly in your favour. I’m not just a cook — I’m a CFO, and this recipe passes the budget review with flying colours.
The freezer is the unsung hero of school mornings. I keep a rotating stock of these rolls alongside frozen banana bread slices and portioned soup for lunches. Sunday meal prep takes about an hour total and buys me five mornings of relative peace. My husband thinks I’m organised. I’m not. I’m just terrified of mornings and plan accordingly.
What if my kids don’t like kielbasa?
First of all, impossible — all children like kielbasa once they try it. But if yours are genuinely resistant, use regular breakfast sausage (browned and crumbled) or even diced ham. Turkey sausage works for a lighter option. The beauty of these rolls is that the protein is flexible. The eggs and cheese are the constants, the meat is the variable. I’ve even made vegetarian versions with sauteed peppers and mushrooms for my neighbour who doesn’t eat meat, and she said they were “surprisingly filling,” which from a non-meat-eater is high praise.