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Breakfast Rolls

A delightful breakfast option packed with scrambled eggs, bacon, sausage, and cheese, wrapped in flaky crescent dough.
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Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

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
  • 1/4 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 1/2 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
  • 1/3 cup whipped chive and onion cream cheese Adds creaminess and flavor

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray.
  2. 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.
  3. Open the crescent dough sheets and press the two long edges together to form one large rectangle.
Assembly
  1. Spread the whipped chive and onion cream cheese evenly over the dough.
  2. Layer the scrambled eggs, ground sausage, crumbled bacon, and shredded cheddar cheese over the cream cheese.
  3. Carefully roll up the dough from one end and slice into 12 equal pieces.
Baking
  1. 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.