What makes these breakfast roll ups special is how the air fryer transforms ordinary tortillas into crispy, golden vessels for eggs, cheese, and breakfast meats. They’re incredibly versatile, allowing you to customize fillings based on what you have on hand or your family’s preferences. Plus, they’re much healthier than deep-fried alternatives while still delivering that satisfying crunch that makes breakfast exciting.
Why I Love These
These breakfast roll ups save me on hectic mornings when I need something substantial but don’t have time for a sit-down meal.
The air fryer creates the perfect crispy exterior while keeping the fillings hot and melty without any oil splatter.
I make a batch on Sunday and enjoy them throughout the week for quick breakfasts or even lunch on-the-go.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- Kosher salt and pepper to taste
- 2 tablespoons butter, divided
- 1 tube refrigerated crescent rolls
- 8 cooked breakfast sausage links (maple flavored recommended)
- 4 slices Colby Jack cheese, cut in half
- 1 tablespoon maple syrup
How To Make
- Crack the eggs into a bowl and add milk, kosher salt, and pepper. Beat well with a fork until combined.
- Heat 1 tablespoon of butter in a small skillet over medium-low heat. Add the beaten eggs and scramble gently for 3-4 minutes until just set but still creamy. Set aside to cool slightly.
- Separate the crescent roll dough into 8 individual triangles and lay them flat on your work surface.
- Place a spoonful of scrambled eggs on each triangle, add one cooked sausage link, and top with half a slice of cheese. Roll each triangle up, starting from the wide end.
- Place the rolled-up crescents seam-side down in the air fryer basket. Cook at 370°F for 7-9 minutes until golden brown and crispy.
- While the roll ups cook, melt the remaining tablespoon of butter and mix with maple syrup to create a sweet glaze.
- During the last 2-3 minutes of cooking, brush the maple butter glaze over the roll ups for a golden, sweet finish.
- Remove from air fryer and let cool for 2-3 minutes before serving. These are best enjoyed warm while the cheese is still melty.
Nutrition
These breakfast roll ups offer a balanced combination of protein from the eggs and sausage, carbohydrates from the tortillas, and vitamins from the vegetables. They’re particularly suitable for those looking for a protein-rich breakfast that provides sustained energy throughout the morning.
Each roll up contains approximately 15-20 grams of protein depending on your filling choices. For a lighter version, use turkey sausage instead of pork, whole wheat tortillas for added fiber, and load up on extra vegetables to increase the nutrient density while keeping calories in check.
These roll ups contain gluten (from the flour tortillas) and dairy (from the cheese). For gluten-free options, substitute with corn tortillas or certified gluten-free wraps, though you may need to adjust cooking time. Dairy-free individuals can omit the cheese or use plant-based alternatives that melt well in the air fryer.
Tips & Variations
- Prep all your fillings the night before and store them separately in the refrigerator to make morning assembly quick and easy.
- Try a Southwestern version by adding black beans, corn, and taco seasoning to the filling, then serve with avocado and lime wedges.
- For a vegetarian option, replace the sausage with plant-based crumbles or sautéed mushrooms for a meaty texture without the meat.
Ways To Serve Them
- With a side of fresh fruit salad for a complete breakfast
- Alongside a small green smoothie for added nutrients
- With hash browns or breakfast potatoes for a heartier meal
- Cut into smaller pieces and served as part of a brunch spread with mimosas
Proper Storage
- Fridge: Allow roll ups to cool completely before wrapping individually in aluminum foil or parchment paper. Store in an airtight container for up to 4 days.
- Freezer: These freeze exceptionally well. Wrap each cooled roll up tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 3 months.
- Reheat: For refrigerated roll ups, reheat in the air fryer at 350°F for 3-4 minutes until warmed through. For frozen roll ups, unwrap and microwave for 1 minute to thaw, then finish in the air fryer at 350°F for 4-5 minutes to restore crispiness. Avoid overheating to prevent the filling from drying out.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- Kosher salt and pepper to taste
- 2 tablespoons butter, divided
- 1 tube refrigerated crescent rolls
- 8 cooked breakfast sausage links (maple flavored recommended)
- 4 slices Colby Jack cheese, cut in half
- 1 tablespoon maple syrup
Steps
- Crack the eggs into a bowl and add milk, kosher salt, and pepper. Beat well with a fork until combined.
- Heat 1 tablespoon of butter in a small skillet over medium-low heat. Add the beaten eggs and scramble gently for 3-4 minutes until just set but still creamy. Set aside to cool slightly.
- Separate the crescent roll dough into 8 individual triangles and lay them flat on your work surface.
- Place a spoonful of scrambled eggs on each triangle, add one cooked sausage link, and top with half a slice of cheese. Roll each triangle up, starting from the wide end.
- Place the rolled-up crescents seam-side down in the air fryer basket. Cook at 370°F for 7-9 minutes until golden brown and crispy.
- While the roll ups cook, melt the remaining tablespoon of butter and mix with maple syrup to create a sweet glaze.
- During the last 2-3 minutes of cooking, brush the maple butter glaze over the roll ups for a golden, sweet finish.
- Remove from air fryer and let cool for 2-3 minutes before serving. These are best enjoyed warm while the cheese is still melty.
Nutrition (per serving)
- Calories: 356 kcal
Notes
- Prep all your fillings the night before and store them separately in the refrigerator to make morning assembly quick and easy.
- Try a Southwestern version by adding black beans, corn, and taco seasoning to the filling, then serve with avocado and lime wedges.
- For a vegetarian option, replace the sausage with plant-based crumbles or sautéed mushrooms for a meaty texture without the meat.