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Breakfast Rolls With Crescent Rolls: A Cheesy, Hearty Breakfast On The Go
Jessica

Breakfast Rolls

Flaky crescent rolls filled with scrambled eggs, sausage, bacon, cream cheese, and cheddar make a satisfying breakfast for busy mornings or brunch.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tablespoons red bell pepper finely diced
  • 1 tablespoon milk
  • 1/4 teaspoon black pepper freshly ground
  • 2 8-ounce cans refrigerated crescent roll sheets
  • 1/3 cup whipped chive and onion cream cheese
  • 8 ounces ground breakfast sausage cooked and drained
  • 4 slices bacon cooked and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • as needed cooking spray for the baking pan

Equipment

  • 9-by-13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Serrated knife

Method
 

  1. Preheat the oven to 350°F and lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. Whisk the eggs, bell pepper, milk, and black pepper, then scramble gently in a skillet. Set aside to cool.
  3. Cook the sausage until no pink remains and drain excess grease. Cook the bacon until crisp and crumble it.
  4. Unroll the crescent dough and pinch the long edges together to form one large rectangle.
  5. Spread the cream cheese over the dough, then layer on the eggs, sausage, bacon, and cheddar.
  6. Roll the dough into a log and cut it into 12 slices. Chill the log briefly first if it feels soft.
  7. Arrange the slices in the baking dish and bake for 24 to 26 minutes, until golden brown.
  8. Rest the rolls for five minutes and serve warm.

Notes

  • Cool the cooked filling before spreading it over the dough.
  • Use crescent sheets when available for easier assembly.
  • Refrigerate leftovers for up to five days or freeze for up to three months.