Breakfast Rolls

These hearty breakfast rolls are packed with scrambled eggs, sausage, bacon, and cheese, all rolled up in flaky crescent dough. Perfect for brunch, meal prep, or weekend mornings.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 rolls

Ingredients

• 4 eggs
• 2 tablespoons red bell pepper, finely diced
• 1 tablespoon milk
• ¼ teaspoon black pepper
• 2 (8-ounce) cans crescent dough sheets*
• ⅓ cup whipped chive and onion cream cheese
• 8 ounces ground breakfast sausage, cooked
• 4 slices bacon, cooked and crumbled
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat oven to 350℉. Grease a 9×13-inch baking pan with cooking spray.
2. In a bowl, whisk together the eggs, bell pepper, milk, and black pepper.
3. Scramble the eggs in a skillet and set aside to cool slightly.
4. Unroll the crescent dough sheets and press the long edges together to form one large rectangle.
5. Spread the cream cheese evenly over the dough.
6. Top with scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese.
7. Roll the dough up tightly, starting from the long side.
8. Slice into 12 equal pieces using a serrated knife.
9. Place rolls in the prepared baking pan.
10. Bake for 24–26 minutes, or until golden brown on top.
11. Serve warm.

Notes

• If crescent dough sheets aren’t available, use pizza dough or thawed bread dough rolled into a rectangle.
• You can substitute with other flavors of whipped cream cheese.
• Let eggs and meat cool before assembling to prevent the dough from softening too much.

Nutrition (per roll)

Calories: 310 | Carbs: 19g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 640mg | Sugar: 4g | Calcium: 112mg | Iron: 1.5mg

Breakfast Rolls

• Author: baking
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12 rolls 1x

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Description

These hearty breakfast rolls are packed with scrambled eggs, sausage, bacon, and cheese, all rolled up in flaky crescent dough. Perfect for brunch, meal prep, or weekend mornings.

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Ingredients

Scale 1x2x3x

• 4 eggs

• 2 tablespoons red bell pepper, finely diced

• 1 tablespoon milk

• ¼ teaspoon black pepper

• 2 (8-ounce) cans crescent dough sheets*

• ⅓ cup whipped chive and onion cream cheese

• 8 ounces ground breakfast sausage, cooked

• 4 slices bacon, cooked and crumbled

• 1½ cups shredded cheddar cheese

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Instructions

• Preheat oven to 350℉. Grease a 9×13-inch baking pan with cooking spray.

• In a bowl, whisk together the eggs, bell pepper, milk, and black pepper.

• Scramble the eggs in a skillet and set aside to cool slightly.

• Unroll the crescent dough sheets and press the long edges together to form one large rectangle.

• Spread the cream cheese evenly over the dough.

• Top with scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese.

• Roll the dough up tightly, starting from the long side.

• Slice into 12 equal pieces using a serrated knife.

• Place rolls in the prepared baking pan.

• Bake for 24–26 minutes, or until golden brown on top.

 

• Serve warm.

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Notes

• If crescent dough sheets aren’t available, use pizza dough or thawed bread dough rolled into a rectangle.

• You can substitute with other flavors of whipped cream cheese.

 

• Let eggs and meat cool before assembling to prevent the dough from softening too much.