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BREAKFAST ROLLS RECIPE centered hero view, clean and uncluttered
Olivia Farnsworth

Breakfast Rolls Recipe Easy and Irresistibly Delicious

These Breakfast Rolls recipe are an easy and delicious way to start your day, perfect for an Easy Breakfast Platter or Brunch To Go Ideas. Filled with sausage, bacon, eggs, and cheese wrapped in buttery crescent dough, they are a hearty treat that everyone will love. Great for quick breakfasts or brunches, these rolls make any morning special and satisfying.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 2 tablespoons red bell pepper finely diced
  • 1 tablespoon milk
  • 1/4 teaspoon black pepper
  • 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

Method
 

  1. Preheat oven to 350℉ and grease a 9x13-inch pan with cooking spray.
  2. In a mixing bowl, whisk together the eggs, red bell pepper, milk and black pepper.
  3. Scramble the eggs on the stovetop and set aside to let them cool slightly.
  4. Open the two cans of crescent dough and unroll the sheets.
  5. Pinch the two long edges of the sheets together to form one large rectangle.
  6. Spread the whipped chive and onion cream cheese evenly over the dough.
  7. Top the cream cheese with the scrambled eggs, cooked ground sausage, crumbled bacon, and shredded cheddar cheese.
  8. Roll up the dough tightly, starting from one long edge.
  9. Use a serrated knife to cut the rolled dough into 12 equal slices.
  10. Place the rolls cut side up into the prepared 9x13-inch pan.
  11. Bake for 24-26 minutes, or until the tops are golden brown.
  12. Serve warm and enjoy.

Notes

  • If you can't find crescent dough sheets, use a tube of pizza dough or 1 pound of bread dough thawed and rolled into a rectangle. Save time by using pre-cooked sausage patties and bacon. Feel free to substitute with garlic and herb or plain cream cheese. Let the eggs and meat cool before assembling so the dough doesn’t get soggy.