Breakfast Rolls Recipe

Introduction

Start your day with these hearty and flavorful Breakfast Rolls, packed with eggs, sausage, bacon, and cheese all wrapped in flaky crescent dough. They’re perfect for a weekend brunch or as a make-ahead breakfast that everyone will love.

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 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

1. Step 1: Preheat your oven to 350℉ and grease a 9×13-inch baking pan with cooking spray.
2. Step 2: In a mixing bowl, whisk together the eggs, red bell pepper, milk, and black pepper until well combined.
3. Step 3: Cook the egg mixture on the stovetop, scrambling until fully cooked. Set aside to cool slightly.
4. Step 4: Open the cans of crescent dough and unroll the sheets on a clean surface.
5. Step 5: Pinch the long edges of both dough sheets together to form one large rectangular sheet.
6. Step 6: Spread the whipped chive and onion cream cheese evenly over the dough.
7. Step 7: Layer the scrambled eggs, cooked breakfast sausage, crumbled bacon, and shredded cheddar cheese over the cream cheese.
8. Step 8: Roll the dough up tightly from one long side to the other, creating a log.
9. Step 9: Using a serrated knife, cut the roll into 12 equal slices.
10. Step 10: Arrange the slices cut-side up in the prepared baking pan, spacing them slightly apart.
11. Step 11: Bake for 24-26 minutes, until the tops are golden brown and the rolls are cooked through.

Tips & Variations

• For a vegetarian version, omit the sausage and bacon and add sautéed mushrooms or spinach instead.
• Use flavored cream cheese varieties to change up the taste, such as garlic and herb or jalapeño.
• If you prefer a spicier roll, add a pinch of cayenne pepper to the egg mixture or sprinkle with hot sauce after baking.
• Make ahead by assembling the rolls and refrigerating for up to 24 hours before baking.

Storage

Store any leftover breakfast rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through for the best texture. These rolls can also be frozen after baking—freeze in a single layer, then reheat directly from frozen in a 350℉ oven until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dough instead of crescent dough?

Yes, puff pastry or biscuit dough can work as alternatives, though the texture will differ slightly. Crescent dough is preferred for its flaky and tender result.

Can I prepare these rolls in advance?

Absolutely! You can assemble the rolls the night before and refrigerate them, then bake fresh in the morning. Just add a few extra minutes to the baking time if baking chilled rolls.

Breakfast Rolls Recipe

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★★★★★

4.8 from 129 reviews

• Author: Isabella
• Total Time: 41 minutes
• Yield: 12 rolls 1x

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Description

These Breakfast Rolls are a delicious and hearty morning treat featuring scrambled eggs, savory breakfast sausage, crispy bacon, cheddar cheese, and creamy chive and onion cream cheese, all wrapped in flaky crescent dough and baked to golden perfection. Perfect for brunch or a family breakfast, they combine convenience with classic breakfast flavors.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 4 eggs
• 2 tablespoons red bell pepper, finely diced
• 1 tablespoon milk
• 1/4 teaspoon black pepper

Dough & Spread

• 2 8-ounce cans crescent dough sheets
• 1/3 cup whipped chive and onion cream cheese

Fillings

• 8 ounces ground breakfast sausage, cooked
• 4 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃) and grease a 9×13-inch baking pan with cooking spray to ensure the rolls don’t stick.
2. Mix Eggs: In a mixing bowl, whisk together 4 eggs, 2 tablespoons finely diced red bell pepper, 1 tablespoon milk, and 1/4 teaspoon black pepper until combined.
3. Cook Eggs: Pour the egg mixture into a skillet over medium heat and scramble until fully cooked. Remove from heat and allow to cool slightly.
4. Prepare Dough: Open the two 8-ounce cans of crescent dough sheets and unroll each one. Pinch the long edges of both dough sheets together to create one large rectangular sheet.
5. Spread Cream Cheese: Evenly spread 1/3 cup whipped chive and onion cream cheese over the prepared dough rectangle as the base layer.
6. Add Fillings: Layer the cooled scrambled eggs evenly over the cream cheese, then sprinkle the cooked ground breakfast sausage, crumbled bacon, and 1 1/2 cups shredded cheddar cheese on top.
7. Roll Dough: Starting from one long edge, roll the dough tightly into a log, encasing the fillings inside.
8. Slice Rolls: Use a serrated knife to cut the rolled dough log into 12 equal slices.
9. Arrange for Baking: Place the 12 individual rolls cut side up into the greased 9×13-inch baking pan, spaced slightly apart.
10. Bake: Bake in the preheated oven for 24 to 26 minutes or until the tops are beautifully golden brown and the dough is fully cooked through.

Notes

• You can substitute regular cream cheese for the whipped chive and onion variety if unavailable.
• Make sure to cook the sausage and bacon thoroughly before adding to the rolls.
• For easier slicing, allow the rolled dough to rest for 5 minutes before cutting.
• Serve warm with your favorite breakfast condiments like salsa or hot sauce.
• These rolls can be made ahead and reheated in the oven for a quick breakfast option.

• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: breakfast rolls, savory breakfast, crescent dough, sausage and bacon rolls, breakfast casserole alternative, easy brunch recipe