Homemade Breakfast Rolls

These Homemade Breakfast Rolls are the ultimate savory morning treat, combining the flaky goodness of crescent dough with a hearty filling of sausage, bacon, eggs, and melted cheese. Perfect for busy mornings or a special weekend brunch, this recipe is a crowd-pleasing alternative to traditional sweet rolls.

Why You Will Love This Recipe

You are going to love these Homemade Breakfast Rolls because they offer the perfect balance of convenience and flavor. By using refrigerated crescent roll sheets, you can skip the long rising times of traditional dough and get straight to the delicious part. They are incredibly versatile, allowing you to customize the meats and vegetables to suit your family’s preferences. Plus, they are excellent for meal prep, as they store and reheat beautifully for a quick grab-and-go breakfast during the week.

Ingredients for Homemade Breakfast Rolls

• 4 large eggs
• 2 tablespoons finely diced red bell pepper
• 1 tablespoon milk
• 1/4 teaspoon black pepper
• 2 (8-ounce) cans refrigerated crescent dough sheets
• 1/3 cup whipped chive and onion cream cheese
• 8 ounces ground breakfast sausage, cooked and crumbled
• 4 slices bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese

Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Whisk the Egg Mixture: In a medium mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper until well combined.
3. Scramble the Eggs: Cook the egg mixture in a skillet over medium heat until fully scrambled. Set them aside to cool slightly before assembling the rolls.
4. Prepare the Dough: Open the two cans of crescent dough sheets. Unroll them on a clean, lightly floured surface. Overlap the long edges of the two sheets slightly and pinch them together to form one large, seamless rectangle.
5. Add the Cream Cheese: Spread the whipped chive and onion cream cheese evenly over the surface of the dough, leaving a small border at the edges.
6. Layer the Fillings: Evenly distribute the cooled scrambled eggs, cooked sausage crumbles, crumbled bacon, and shredded cheddar cheese over the cream cheese layer.
7. Roll and Cut: Starting from one long side, roll the dough up tightly into a long log. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal-sized rolls.
8. Bake: Place the rolls into the prepared 9×13-inch pan. Bake for 24 to 26 minutes, or until the rolls are golden brown and the cheese is bubbly.
9. Finish and Serve: Remove from the oven and serve warm. For extra flavor, you can brush the tops with melted butter and sprinkle with fresh parsley.

Expert Tips for Success

To ensure your Homemade Breakfast Rolls turn out perfectly every time, make sure to let your cooked meats and scrambled eggs cool down before spreading them onto the dough. If the filling is too hot, it can soften the crescent dough, making it difficult to roll and cut. For the cleanest slices, use a piece of unflavored dental floss; slide it under the log, cross it over the top, and pull quickly to “snap” through the dough without squishing it.

Variations and Substitutions

If you cannot find crescent dough sheets, you can use a tube of refrigerated pizza dough or a one-pound loaf of frozen bread dough that has been thawed and rolled out. For the filling, feel free to swap the cheddar for Pepper Jack to add a spicy kick, or use Monterey Jack for a milder flavor. You can also make these vegetarian by omitting the sausage and bacon and adding sautéed mushrooms, onions, or spinach instead.

Serving Suggestions

These savory rolls are quite filling on their own, but they pair wonderfully with a side of fresh fruit or frozen fruit cups to balance the richness of the sausage and cheese. If you are serving them for a brunch party, offer a side of salsa, hot sauce, or even a small bowl of country gravy for dipping.

Storage, Freezing, and Reheating

To Refrigerate: Allow the rolls to cool to room temperature before placing them in an airtight container. They will stay fresh in the refrigerator for up to 5 days.

To Freeze: Wrap individual rolls in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

To Reheat: For best results, place a roll on a microwave-safe plate and heat for 30 to 45 seconds until warmed through. You can also reheat them in a 350-degree oven for 5 to 10 minutes to maintain the texture of the crust.

Nutrition Information

Homemade Breakfast Rolls

These Homemade Breakfast Rolls are the ultimate savory morning treat, combining the flaky goodness of crescent dough with a hearty filling of sausage, bacon, eggs, and melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• 4 large eggs
• 2 tablespoons red bell pepper finely diced
• 1 tablespoon milk
• 1/4 teaspoon black pepper
• 2 cans refrigerated crescent dough sheets 8-ounce cans
• 1/3 cup whipped chive and onion cream cheese
• 8 ounces ground breakfast sausage cooked and crumbled
• 4 slices bacon cooked and crumbled
• 1 1/2 cups cheddar cheese shredded

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a medium mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper until well combined.
   4 large eggs, 2 tablespoons red bell pepper, 1 tablespoon milk, 1/4 teaspoon black pepper
3. Cook the egg mixture in a skillet over medium heat until fully scrambled. Set them aside to cool slightly before assembling the rolls.
   4 large eggs
4. Open the two cans of crescent dough sheets. Unroll them on a clean, lightly floured surface. Overlap the long edges of the two sheets slightly and pinch them together to form one large, seamless rectangle.
   2 cans refrigerated crescent dough sheets
5. Spread the whipped chive and onion cream cheese evenly over the surface of the dough, leaving a small border at the edges.
   1/3 cup whipped chive and onion cream cheese
6. Evenly distribute the cooled scrambled eggs, cooked sausage crumbles, crumbled bacon, and shredded cheddar cheese over the cream cheese layer.
   8 ounces ground breakfast sausage, 4 slices bacon, 1 1/2 cups cheddar cheese
7. Starting from one long side, roll the dough up tightly into a long log. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal-sized rolls.
8. Place the rolls into the prepared 9×13-inch pan. Bake for 24 to 26 minutes, or until the rolls are golden brown and the cheese is bubbly.
9. Remove from the oven and serve warm. For extra flavor, you can brush the tops with melted butter and sprinkle with fresh parsley.

Notes

Expert TipsMake sure to let your cooked meats and scrambled eggs cool down before spreading them onto the dough to prevent the dough from softening. For the cleanest slices, use unflavored dental floss to cut the dough log.StorageStore leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Frequently Asked Questions