Sausage Egg & Cheese Kolaches

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This recipe is perfect for meal prep or feeding a crowd. It’s all the flavors of your favorite breakfast sandwich stuffed into a soft dinner roll!

We love a good breakfast recipe in our house, especially one that can be made ahead and enjoyed all week. If you’re from up north like me (Pittsburgh), you might be thinking, “What the heck is a kolache?” No worries—I had no idea until I moved to Texas. Kolaches are traditionally a Czech pastry filled with sweet or savory fillings.

Often, they’re filled with sausage, but my favorites are stuffed with scrambled eggs and other delicious fillings. When I tried my first one, I couldn’t believe I had gone my whole life without these soft, pillowy breakfast rolls packed with classic breakfast goodies! While these aren’t traditional kolaches, my easy, homemade version will definitely make it into your weekly breakfast rotation.

This recipe uses store-bought frozen raw dinner rolls. I found a bag of 36 for under $6, and I make 12 at a time. Each dough ball gets a big spoonful of the egg mixture and half a slice of cheese. You might be tempted to add more, but be sure to leave some dough around the edges so you can seal them without them bursting in the oven! If you want to prep them the night before, cover them with plastic wrap and refrigerate, then take them out an hour before baking to come to room temperature.

Sausage Egg & Cheese Kolaches

Prep Time 1 hour
Cook Time 15 minutes
Course Breakfast
Servings 12 kolaches


  • 12 raw frozen dinner rolls I use Rhodes!
  • Fully cooked breakfast sausage defrosted (about 6 Jimmy Dean’s, cut into smaller pieces)
  • 8 eggs
  • ¼ cup heavy cream or milk
  • ½ tsp onion powder optional
  • ½ tsp salt
  • ¼ tsp pepper
  • 6 slices cheddar cheese I used American cheese, but any melting cheese will work
  • ¼ cup everything bagel seasoning optional; you can also use other toppings


  • **Prep the Rolls**: Line a baking sheet with parchment paper and evenly space 12 frozen dinner rolls about 1 inch apart. Cover with plastic wrap and let sit at room temperature for 20 minutes until soft enough to handle.
  • **Cook the Eggs**: In a medium bowl, whisk together eggs, heavy cream, onion powder, salt, and pepper until light in color, about 30 seconds. Cook on the stove until just done. Mix in the defrosted breakfast sausage. Don’t overcook, as they will bake in the oven too.
  • **Assemble the Rolls**: Once the rolls are soft, lightly spray your hands with nonstick spray and press the dough into 3-inch circles. Add half a slice of cheese to each, then scoop about 2 tablespoons of the egg mixture into the center. Leave about ¼ inch of dough around the edges so you can seal it. Pull the edges up together and pinch closed. If the dough isn’t sealing, wet your fingers with a little water and then try sealing again.
  • **Add Toppings**: Dip the tops of the rolls into everything bagel seasoning, then place on the prepared baking sheet, seasoning side up. Cover loosely with plastic wrap sprayed with nonstick cooking spray to prevent sticking. Let them rise for 30 minutes while the oven preheats to 350°F.
  • **Bake**: After 30 minutes, space the dough balls about 2 inches apart on a parchment-lined baking sheet or one sprayed with nonstick cooking spray. Bake according to the package instructions, usually 15-17 minutes. Remove from the oven and let cool for 10 minutes before eating. Enjoy!


Store the kolaches in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Reheat in the microwave or bake in a 350°F oven for 10 minutes.

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