Description
Delicious breakfast rolls packed with scrambled eggs, sausage, bacon, and cheese all wrapped in flaky crescent dough. Perfect for busy mornings or weekend brunch gatherings!
Ingredients
Scale
- 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
- Preheat the Oven: Preheat oven to 350°F and prepare your baking dish by greasing a 9×13-inch pan with cooking spray. This ensures your breakfast rolls won’t stick and will come out perfectly golden.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined. The bell pepper adds a pop of color and flavor while the milk helps make the eggs fluffy.
- Cook the Eggs: Scramble the egg mixture on the stovetop over medium heat until just set but still slightly moist. Remove from heat and set aside to cool slightly. Avoid overcooking as the eggs will continue to cook in the oven.
- Prepare the Dough: Open the two cans of crescent dough and carefully unroll the sheets. Arrange them side by side and pinch the two long edges together to form one large rectangular sheet of dough.
- Add the Filling: Spread the whipped chive and onion cream cheese evenly over the entire surface of the dough. Layer the scrambled eggs, cooked ground sausage, crumbled bacon, and shredded cheddar cheese evenly on top of the cream cheese.
- Roll and Slice: Carefully roll up the dough tightly from one long side to the other, creating a log shape. Using a serrated knife, cut the rolled dough into 12 equal slices. A gentle sawing motion works best to avoid squishing the rolls.
- Bake: Place the sliced rolls in the prepared baking pan, spacing them evenly. Bake for 24-26 minutes, or until the tops are golden brown and the dough is completely cooked through.
- Serve: Remove from the oven and let cool for a few minutes before serving warm. The cheese will be melted and the flavors will have melded together beautifully.
Notes
- For best results, allow the scrambled eggs to cool slightly before adding to the dough to prevent the dough from becoming soggy.
- If crescent dough sheets aren’t available, regular crescent roll dough can be used – just pinch the perforations together.
- These rolls can be assembled the night before and refrigerated. Just add 5-7 minutes to the baking time if baking from cold.
- For a spicier version, add diced jalapeños or hot sauce to the egg mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 315
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 95mg