Breakfast Rolls
Warm, flaky breakfast rolls filled with eggs, sausage, bacon, and cheese. A cozy and customizable recipe that’s perfect for busy mornings, family brunches, or make-ahead meal prep.
Equipment
- Skillet
- Mixing bowl
- 9x13-inch Baking Dish
- Spatula
- Serrated Knife
Ingredients
Main Ingredients
- 4 eggs
- 2 tablespoons red bell pepper finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 2 8-ounce cans crescent dough sheets
- 1/3 cup whipped cream cheese chive and onion flavor recommended
- 8 ounces ground breakfast sausage cooked
- 4 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9x13-inch baking dish.
- Cook sausage and bacon in a skillet, then let them cool slightly.
- Whisk together eggs, milk, red bell pepper, and black pepper. Scramble in a skillet over medium heat until just set.
- Roll out the crescent dough into a large rectangle on a floured surface. If needed, press seams together to seal.
- Spread cream cheese evenly across the dough. Add scrambled eggs, sausage, bacon, and shredded cheese.
- Roll the dough tightly into a log. Slice into 12 equal pieces using a serrated knife or floss.
- Place the rolls in the prepared baking dish cut side up. Bake for 25 minutes or until golden brown.
- Optionally brush with melted butter and garnish with parsley before serving.
Notes
Use pre-cooked bacon or sausage to save time. If the dough sticks while rolling, chill it briefly or lightly flour your surface. Try adding cooked vegetables or different cheeses to mix things up.
Nutrition Facts (Per Roll):
- Calories: 290
- Carbohydrates: 13 g
- Protein: 12 g
- Fat: 21 g
- Saturated Fat: 9 g
- Cholesterol: 85 mg
- Sodium: 540 mg
- Potassium: 120 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 350 IU
- Vitamin C: 10 mg
- Calcium: 150 mg
- Iron: 1.5 mg