If you’re hunting for that perfect dish to brighten up your morning, Breakfast Rolls are exactly what you need. These flaky, cheesy, and savory bites combine fluffy scrambled eggs, crispy bacon, hearty sausage, and a creamy chive-infused cheese spread, all wrapped up in golden crescent dough. Whether you’re feeding a hungry family or treating yourself to a leisurely weekend brunch, these rolls deliver a delightful explosion of flavors and textures that will have you coming back for more each time.

Ingredients You’ll Need

These simple ingredients come together in harmony to create a dish that’s rich in flavor and comforting in every bite. Each component plays a key role—whether it’s the smoky bacon, the creamy cheese, or the tender eggs, you’ll find that every element enhances the final result.

4 eggs: The star of the filling, providing fluffy texture and protein-packed goodness.

2 tablespoons red bell pepper (finely diced): Adds a subtle sweetness and a pop of color.
1 tablespoon milk: Helps keep the eggs tender and creamy when scrambled.

1/4 teaspoon black pepper: Adds just the right amount of spice and warmth.
2 8-ounce cans crescent dough sheets: The buttery, flaky base that wraps everything into a neat, portable roll.

1/3 cup whipped chive and onion cream cheese: Brings creamy tang and a hint of fresh herb flavor that balances the meats.
8 ounces ground breakfast sausage (cooked): Packs a savory, meaty punch that’s deeply satisfying.
4 slices bacon (cooked and crumbled): Crispy bits that contribute smoky crunch and flavor.

1 1/2 cups shredded cheddar cheese: Melts beautifully, binding the filling and adding rich cheesiness.

How to Make Breakfast Rolls

Step 1: Prep Your Oven and Pan

Start by heating your oven to 350℉ and greasing a 9×13-inch baking pan with cooking spray. This ensures your rolls won’t stick and will brown perfectly on the bottom and sides.

Step 2: Whisk and Cook the Eggs

In a bowl, whisk together eggs, finely diced red bell pepper, milk, and black pepper until well combined. Then, scramble this mixture gently on the stovetop until just cooked through and still moist. Set aside to cool slightly—this helps maintain the right texture when you fill the rolls.

Step 3: Prepare the Dough Base

Open your two cans of crescent dough and unroll each sheet. Pinch the long edges of the two sheets together to create one large rectangular dough sheet. This forms a sturdy but tender base to hold all your delicious fillings.

Step 4: Layer the Flavors

Spread the whipped chive and onion cream cheese evenly over the dough. Next, cover with the scrambled eggs, then scatter cooked breakfast sausage and crumbled bacon across the top. Finally, sprinkle shredded cheddar cheese to bring everything together with gooey richness.

Step 5: Roll and Slice

Roll the dough tightly, starting from one edge, so the filling is snug inside. Using a serrated knife, carefully cut the log into 12 equal slices—each will become one perfect breakfast roll.

Step 6: Bake Until Golden

Place the slices upright side-by-side in your prepared baking pan, ensuring there’s just enough space for expansion. Bake for 24 to 26 minutes or until the tops have turned a gorgeous golden brown and the cheese is melted and bubbling.

Step 7: Serve Warm and Enjoy

Once out of the oven, let the Breakfast Rolls cool for a few minutes before serving. This makes them easier to handle and lets the flavors meld beautifully.

How to Serve Breakfast Rolls

Garnishes

Brighten your Breakfast Rolls with fresh garnishes like chopped parsley, sliced green onions, or a sprinkle of paprika. These simple touches add color and a fresh layer of aroma that complements the richness within.

Side Dishes

Pair your Breakfast Rolls with light, refreshing sides such as mixed greens, fresh fruit salad, or even a crisp tomato and cucumber salad. These options offer a delightful contrast to the rolls’ savory, hearty flavors.

Creative Ways to Present

Looking to impress? Serve Breakfast Rolls on a large rustic wooden board with small bowls of salsa, sour cream, or hot sauce for dipping. You can even wrap individual rolls in parchment paper tied with twine for easy grab-and-go breakfasts at gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftover Breakfast Rolls can be placed in an airtight container and kept in the refrigerator for up to three days. They remain wonderfully flavorful and are perfect for quick breakfasts or snacks.

Freezing

If you want to enjoy these rolls later, freeze the cooled, unbaked rolls by placing them in a sealed container or freezer bag. They’ll keep well for up to two months. When ready, bake them directly from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, cover the rolls with foil and warm them gently in a 350℉ oven for about 10 minutes, or microwave for about 45 seconds. This helps to keep the flaky dough from drying out while warming the filling evenly.

FAQs

Can I use other types of cheese instead of cheddar?

Absolutely! While cheddar melts beautifully and adds sharpness, feel free to experiment with mozzarella, pepper jack, or even a creamy gouda to suit your taste preferences.

Are Breakfast Rolls suitable for meal prep?

Yes, they are perfect for meal prep since they store well and reheat nicely. Making a batch ahead means you have a quick and satisfying breakfast ready during busy mornings.

Can I make these vegetarian?

Definitely! Swap out the sausage and bacon for sautéed mushrooms, spinach, or your favorite plant-based meat alternatives to keep the flavor profile delicious and meat-free.

What if I don’t have crescent dough sheets?

You can use puff pastry sheets as a substitute, which will give you a similarly flaky and buttery texture. Just be sure to thaw the dough completely before handling.

How spicy are Breakfast Rolls?

They are mild, with just a subtle kick from the black pepper and rich sausage flavors. You can easily adjust the seasoning or add hot sauce if you prefer more heat.

Final Thoughts

Breakfast Rolls are more than just a morning meal—they’re a celebration of comforting flavors wrapped up into a golden, flaky bundle. Easy to make, endlessly customizable, and downright delicious, they’re sure to become a beloved staple in your kitchen. I can’t wait for you to try them and savor every delightful bite!

Breakfast Rolls Recipe

★★★★★

5.2 from 12 reviews

Author: Lila
Total Time: 40 minutes

Yield: 12 breakfast rolls 1x
Diet: Halal

Print Recipe

Description

These Breakfast Rolls are a delicious, savory morning treat combining fluffy scrambled eggs, flavorful sausage and bacon, creamy chive and onion cream cheese, shredded cheddar, all wrapped in golden crescent dough. Perfect for breakfast gatherings or a hearty start to your day.

Ingredients

Scale

Egg Mixture

4 eggs
2 tablespoons red bell pepper, finely diced
1 tablespoon milk

1/4 teaspoon black pepper

Dough and Fillings

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 Oven: Preheat your oven to 350℉ (175℃) and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
Scramble Eggs: Cook the egg mixture on the stovetop over medium heat, stirring frequently, until scrambled and fully cooked. Remove from heat and set aside to cool slightly.

Prepare Dough Base: Open the two cans of crescent dough and carefully unroll the sheets of dough on a clean work surface.
Form Dough Rectangle: Pinch the seams together along the two long edges of the sheets to create one large rectangular dough base.
Spread Cream Cheese: Evenly spread the whipped chive and onion cream cheese over the entire surface of the dough rectangle.

Add Fillings: Layer the cooled scrambled eggs, cooked ground breakfast sausage, crumbled bacon, and shredded cheddar cheese evenly over the cream cheese layer.
Roll Up Dough: Starting from one long edge, tightly roll the dough up into a log, keeping the filling inside.
Slice Rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to form individual rolls.

Arrange in Pan: Place the rolls cut-side up neatly into the prepared 9×13-inch baking pan, fitting all 12 slices snugly.
Bake Rolls: Bake in the preheated oven for 24 to 26 minutes, or until the tops are golden brown and the dough is cooked through.
Serve: Remove from the oven and serve the breakfast rolls warm for best flavor and texture.

Notes

Make sure the scrambled eggs are cool before layering on the dough to prevent it from becoming soggy.
These rolls can be made ahead and refrigerated; reheat before serving.
You can substitute sausage and bacon with vegetarian alternatives if desired.

Use whipped cream cheese for easy spreading, or soften regular cream cheese before use.
Adjust the amount of cheese based on your preference for cheesiness.

Prep Time: 15 minutes

Cook Time: 25 minutes
Category: Breakfast
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 roll (approx. 1/12 of recipe)
Calories: 320

Sugar: 2g
Sodium: 520mg
Fat: 22g

Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.2g

Carbohydrates: 16g
Fiber: 1g
Protein: 15g

Cholesterol: 165mg

Keywords: breakfast rolls, crescent dough breakfast, sausage breakfast rolls, egg breakfast rolls, savory breakfast bake