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
