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Homemade Breakfast Rolls

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 9x13-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 9x13-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.