Tired of rushed mornings? These all-in-one Breakfast Rolls are your new secret weapon. Packed with scrambled eggs, sausage, bacon, and cheese, all wrapped in a soft crescent roll, they are the ultimate make-ahead, grab-and-go breakfast that’s both delicious and filling.
Why You’ll Love This Recipe:
- Meal Prep Hero: Make a batch on Sunday for a ready-to-eat breakfast all week.
- Family Favorite: A handheld, protein-packed meal that kids and adults alike love.
- Totally Customizable: Easily swap out the meats, cheese, and veggies to suit your taste.
- Quick & Easy: Ready in under 45 minutes, perfect for busy mornings.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 rolls
- Difficulty: Easy
Ingredients
For the Egg Filling:
- 4 large eggs
- 1 tbsp milk
- 2 tbsp finely diced red bell pepper
- ¼ tsp black pepper
For the Rolls:
- 2 cans (8 oz each) crescent roll dough sheets or regular crescent rolls
- ⅓ cup chive and onion cream cheese spread
- 8 oz breakfast sausage, cooked and crumbled
- 4 slices bacon, cooked and crumbled
- 1 ½ cups shredded cheddar cheese
Instructions
1. Prep & Preheat:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Scramble the Eggs:
- In a bowl, whisk together the eggs, milk, diced bell pepper, and black pepper.
- Cook in a skillet over medium heat, stirring gently, until the eggs are just set but still slightly wet. They will finish cooking in the oven. Transfer to a plate to cool.
3. Create the Dough Base:
- Unroll the crescent dough sheets onto a clean surface. If using perforated dough, pinch the seams together to form one large rectangle.
4. Assemble the Filling:
- Spread the cream cheese evenly over the entire surface of the dough.
- Layer the slightly cooled scrambled eggs, followed by the cooked sausage, bacon, and finally the shredded cheddar cheese. Leave a small border around the edges.
5. Roll and Slice:
- Starting from the long side, tightly roll the dough into a log.
- Using a serrated knife, carefully slice the log into 12 equal pieces.
6. Bake to Perfection:
- Place the rolls cut-side up in the prepared baking dish.
- Bake for 20-25 minutes, or until the dough is golden brown and cooked through.
- Let cool for 5 minutes before serving.
Expert Tips for Success
- Avoid Soggy Bottoms: Ensure your sausage and bacon are well-cooked and drained of excess grease before adding.
- Don’t Overcook the Eggs: Scrambling them until just set ensures they stay tender and don’t become rubbery during baking.
- Seal the Deal: Pinch the dough seams well and don’t overfill the rolls to prevent filling from leaking.
- Sharp is Best: Use a serrated knife in a gentle sawing motion for clean slices that won’t squish the roll.
Customization Ideas
- Vegetable Add-ins: Add sautéed onions, mushrooms, or spinach.
- Different Meats: Use ham, turkey sausage, or Canadian bacon.
- Cheese Swap: Try Monterey Jack, pepper jack, or a mozzarella-provolone blend.
- Dough: Puff pastry can be used for a flakier texture.
Storage & Reheating
- Refrigerate: Store cooled rolls in an airtight container for up to 4 days.
- Freeze: Individually wrap rolls in plastic wrap and place in a freezer bag for up to 2 months.
- Reheat: Microwave for 45-60 seconds, or bake at 350°F (175°C) for 10-12 minutes until warm and crispy.
Nutritional Information (Per Roll)
- Calories: ~250
- Protein: ~10g
- Fat: ~17g
- Carbohydrates: ~14g
Note: Nutrition is an estimate and will vary based on specific ingredients and substitutions used.
