Breakfast Rolls
A delightful breakfast option packed with scrambled eggs, bacon, sausage, and cheese, wrapped in flaky crescent dough.
Ingredients
For the Filling
- 4 eggs Large eggs
- 2 tablespoons red bell pepper, finely diced Adds flavor and color
- 1 tablespoon milk For fluffiness in scrambled eggs
- ¼ teaspoon black pepper For seasoning
- 8 ounces ground breakfast sausage, cooked Can substitute with other proteins
- 4 slices bacon, cooked and crumbled Adds a savory flavor
- 1 ½ cups shredded cheddar cheese Can substitute with mozzarella or pepper jack
For the Dough
- 2 cans crescent dough sheets Can use puff pastry or homemade biscuit dough if needed
- ⅓ cup whipped chive and onion cream cheese Adds creaminess and flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray.
- In a mixing bowl, whisk together eggs, red bell pepper, milk, and black pepper. Scramble the mixture in a skillet over medium heat until cooked but fluffy. Let cool slightly.
- Open the crescent dough sheets and press the two long edges together to form one large rectangle.
Assembly
- Spread the whipped chive and onion cream cheese evenly over the dough.
- Layer the scrambled eggs, ground sausage, crumbled bacon, and shredded cheddar cheese over the cream cheese.
- Carefully roll up the dough from one end and slice into 12 equal pieces.
Baking
- Place the slices in the prepared baking pan and bake for 24-26 minutes until golden brown.
Notes
Serve warm, optionally with fresh fruit or hot sauce. Store leftovers in an airtight container in the fridge for up to 3 days.
