Breakfast Rolls with Sausage, Bacon, Eggs, and Cheddar Recipe
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.
- 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
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
- Preheat and prepare pan: Preheat your oven to 350℉ and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix eggs and vegetables: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until combined.
- 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.
- 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.
- Spread cream cheese: Evenly spread the whipped chive and onion cream cheese over the surface of the dough rectangle.
- 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.
- Roll the dough: Carefully and tightly roll the dough lengthwise into a log, ensuring the fillings stay inside as you roll.
- Slice into rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to form individual breakfast rolls.
- Arrange in pan: Place the 12 rolls cut-side down into the prepared 9×13-inch baking pan, spacing them evenly.
- 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.
- 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
