Breakfast Rolls with Sausage, Bacon, Eggs, and Cheddar Recipe

Introduction

Start your day with these delicious Breakfast Rolls—a savory combination of eggs, sausage, bacon, and cheese all wrapped in flaky crescent dough. Easy to make and perfect for feeding a crowd or a family breakfast treat.

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

Instructions

1. Step 1: Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
2. Step 2: In a mixing bowl, whisk together the eggs, red bell pepper, milk, and black pepper.
3. Step 3: Scramble the eggs on the stovetop over medium heat until cooked through. Remove from heat and set aside to cool slightly.
4. Step 4: Open the two cans of crescent dough and unroll the sheets on a clean surface.
5. Step 5: Pinch the long edges of the dough sheets together to form one large rectangle.
6. Step 6: Spread the whipped chive and onion cream cheese evenly over the dough.
7. Step 7: Evenly layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese on top of the cream cheese.
8. Step 8: Roll the dough tightly from one long edge to the other, forming a log.
9. Step 9: Using a serrated knife, cut the rolled dough into 12 equal slices.
10. Step 10: Arrange the rolls cut-side up in the prepared baking pan.
11. Step 11: Bake for 24 to 26 minutes or until the tops turn golden brown and the cheese is melted.
12. Step 12: Remove from oven and serve warm for a delicious breakfast.

Tips & Variations

• For extra flavor, add chopped green onions or fresh herbs like parsley to the egg mixture.
• Substitute cooked ham or turkey sausage for the breakfast sausage to vary the meat options.
• Use flavored cream cheeses like sun-dried tomato or garlic herb for a different twist.
• Make mini rolls using biscuit dough for a quicker, bite-sized version.

Storage

Store any leftover breakfast rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ for 10 to 15 minutes or microwave individual rolls for about 30 seconds until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe the night before?

Yes, you can assemble the rolls and refrigerate them raw overnight. Bake fresh in the morning, adding a few extra minutes to the baking time if necessary.

Can I freeze these breakfast rolls?

Absolutely. Freeze the unbaked rolls in the pan wrapped tightly with plastic wrap and foil. Bake from frozen, adding about 10 extra minutes to the baking time.

Breakfast Rolls with Sausage, Bacon, Eggs, and Cheddar Recipe

Print Recipe

★★★★★

5 from 68 reviews

Delicious and hearty breakfast rolls loaded with scrambled eggs, sausage, bacon, cheddar cheese, and a creamy chive and onion spread, wrapped in flaky crescent dough and baked to golden perfection. Perfect for a satisfying morning meal or brunch gathering.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 breakfast rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

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

Dough and Filling

• 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

Instructions

1. Preheat and prepare pan: Preheat your oven to 350℉ and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
2. Mix eggs and vegetables: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until combined.
3. Scramble the eggs: Cook the egg mixture on the stovetop by scrambling until fully cooked. Once done, set the scrambled eggs aside to cool slightly.
4. Prepare the dough: Open the two cans of crescent dough sheets and unroll them. Pinch the long edges of the sheets together to create one large rectangular sheet of dough.
5. Spread cream cheese: Evenly spread the whipped chive and onion cream cheese over the surface of the dough rectangle.
6. Add fillings: Layer the scrambled eggs over the cream cheese, then add the cooked ground breakfast sausage, crumbled bacon, and shredded cheddar cheese evenly on top.
7. Roll the dough: Carefully and tightly roll the dough lengthwise into a log, ensuring the fillings stay inside as you roll.
8. Slice into rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to form individual breakfast rolls.
9. Arrange in pan: Place the 12 rolls cut-side down into the prepared 9×13-inch baking pan, spacing them evenly.
10. Bake the rolls: Bake in the preheated oven for 24-26 minutes or until the tops are golden brown and the dough is fully cooked.
11. Serve warm: Remove from the oven and let cool slightly before serving the breakfast rolls warm.

Notes

• You can substitute the breakfast sausage and bacon with vegetarian alternatives to customize the filling.
• For an extra crispy top, brush the rolls with melted butter before baking.
• Make sure the scrambled eggs are cooled slightly before spreading to prevent dough from becoming soggy.
• The rolls can be prepared ahead of time and baked fresh in the morning for convenience.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: breakfast rolls, breakfast sausage, crescent dough, breakfast bake, savory breakfast, egg rolls, cheddar cheese breakfast