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Chicken Sausage and Egg Breakfast Rolls with Beetroot relish

Make-ahead breakfast rolls filled with gently spiced chicken sausage, spinach, scrambled eggs, cheese and a sweet-sharp orange beetroot relish. Freezer-friendly, substantial and made to travel well.
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Prep Time:40 minutes
Cook Time:45 minutes
Course: Breakfast
Keyword: beetroot relish, breakfast on the go, breakfast sandwich, chicken and egg breakfast rolls, chicken breakfast rolls, chicken sausage breakfast, freezer breakfast, freezer friendly breakfast, make ahead breakfast, make ahead breakfast rolls, spinach and egg breakfast
Servings: 10 rolls

Ingredients

Beetroot Relish

  • 500 g raw beetroot peeled and coarsely grated
  • 1 large apple peeled and coarsely grated
  • 100 ml apple cider vinegar
  • 60 g brown sugar
  • 80 ml orange juice
  • Finely grated zest of 1 orange
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Small pinch ground cinnamon
  • 1 tsp fine sea salt
  • Freshly ground black pepper

Chicken Sausage

  • 1 kg chicken mince
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sweet paprika
  • Finely grated zest of 1 lemon
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp olive oil

Scrambled Eggs

  • 10 large eggs
  • 1 tbsp olive oil or butter
  • 1/2 tsp Fine sea salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp olive oil

To Assemble

  • 10 sturdy soft bread rolls
  • 150 g Edam thinly sliced. or150–180g firm or semi-hard goat cheese for a cow dairy-free option
  • Beetroot relish
  • Chicken sausage
  • Scrambled eggs
  • 150 g baby spinach

Instructions

Beetroot Relish

  1. Place the grated beetroot, apple, apple cider vinegar, brown sugar, orange juice, orange zest, cumin, coriander, cinnamon, salt and a good grind of black pepper in a medium saucepan.
  2. Bring to a simmer, then cook uncovered over low-medium heat for 35–45 minutes, stirring occasionally at first and more frequently as the liquid reduces.
  3. The finished relish should be thick, glossy and quite jammy, with no loose liquid pooling in the pan. This is particularly important if you’re making the rolls ahead, as a wet relish will soak into the bread.
  4. Cool completely. Taste once cold and add another small splash of vinegar or pinch of salt if needed.

Chicken Sausage

  1. Place the chicken mince, cumin, coriander, paprika, oregano, lemon zest, parsley, salt and pepper in a large bowl. Mix gently until evenly combined.
  2. Divide into 10 portions and shape into thin patties slightly larger than the diameter of your rolls.
  3. Heat the olive oil in a large frying pan over medium high heat. Cook the patties in batches until golden on both sides and completely cooked through. Alternatively, bake at 200°C until cooked through. Set aside to cool

Scrambled Eggs

  1. Whisk the eggs with a good pinch of salt and freshly ground black pepper.
  2. Heat the olive oil or butter in a large frying pan over low-medium heat. Add the eggs and cook gently, folding rather than stirring constantly, until softly scrambled and just set.
  3. Don’t overcook them. They will cook further when the assembled rolls are reheated. Remove from the heat and allow to cool.

Assemble Rolls

  1. Cut the rolls in half and lightly toast, you don’t want them crisp; you’re simply drying the surface slightly to help prevent the fillings from soaking into the bread.
  2. Cover the entire cut surface of each bottom roll with a layer of Edam or firm goat cheese. Don’t leave large gaps—the cheese helps create a barrier between the bread and the moist fillings.
  3. Top with a chicken sausage patty, scrambled egg and a layer of baby spinach.
  4. Add approximately 1 tablespoon beetroot relish, keeping it towards the centre of the roll rather than spreading it against the bread. Finish with the top of the rol.
  5. Wrap and store - Once all of the components are completely cool, wrap each assembled roll tightly in baking paper followed by foil.
  6. Refrigerate if using within the next day, or freeze for longer storage.
  7. To reheat - Thaw frozen rolls in the refrigerator where possible.
  8. Leave wrapped in foil and heat at 160–170°C for approximately 20–25 minutes or until hot through the centre.
  9. The exact reheating time will depend on the size of your rolls and your oven.
    10. Keep the relish thick: The beetroot relish should be closer to a chutney than a loose relish. Cooking out the excess liquid makes a significant difference when the rolls are being stored or frozen.
    Protect the bread: Make sure the cheese completely covers the bottom of the roll and keep the beetroot relish towards the centre of the filling.
    Cow dairy-free: Use a firm or semi-hard goat cheese in place of the Edam. Avoid soft chèvre here—the firmer cheese provides a better barrier between the bread and filling.