Description
These Breakfast Rolls combine fluffy scrambled eggs, savory sausage, crispy bacon, and melted cheddar cheese all wrapped in buttery crescent dough and baked to golden perfection. Perfect for a hearty breakfast or brunch, these rolls are easy to make and can be prepared ahead of time.
Ingredients
Scale
Egg Mixture
- 4 eggs
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
Dough
- 2 8-ounce cans crescent dough sheets
Fillings
- 1/3 cup whipped chive and onion cream cheese
- 8 ounces ground breakfast sausage, cooked
- 4 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix egg ingredients: In a mixing bowl, whisk together the 4 eggs, 2 tablespoons finely diced red bell pepper, 1 tablespoon milk, and 1/4 teaspoon black pepper until smooth and combined.
- Cook scrambled eggs: Pour the egg mixture into a hot skillet over medium heat and scramble until just cooked through. Remove from heat and set aside to cool slightly.
- Prepare dough base: Open the two 8-ounce cans of crescent dough sheets and unroll them. Pinch the two long edges together to form one large rectangle, ensuring there are no gaps.
- Spread cream cheese: Evenly spread 1/3 cup of whipped chive and onion cream cheese over the dough rectangle, covering the surface but leaving a small margin at the edges for rolling.
- Add fillings: Layer the cooled scrambled eggs, 8 ounces cooked ground breakfast sausage, 4 slices cooked and crumbled bacon, and 1 1/2 cups shredded cheddar cheese evenly over the cream cheese.
- Roll and slice: Starting from one long edge, tightly roll up the dough with fillings inside. Use a serrated knife to cut the rolled dough into 12 equal slices.
- Arrange and bake: Place the 12 rolls cut side up into the prepared 9×13-inch pan. Bake in the preheated oven for 26 minutes or until the tops are golden brown.
- Serve warm: Remove from the oven and let cool slightly before serving the warm breakfast rolls.
Notes
- If crescent sheets are unavailable, substitute with a tube of pizza dough or a 1-pound loaf of bread dough, thawed, risen, and rolled into a rectangle.
- Save time by using pre-cooked breakfast sausage patties, diced, and pre-cooked bacon.
- You can swap the whipped chive and onion cream cheese for garlic and herb, plain, or low-fat varieties based on preference.
- Ensure the eggs and meat mixture have cooled slightly before spreading on the dough to prevent soggy dough and difficulty rolling.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 190 mg
