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.
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
-
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.
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.