Homemade Breakfast Rolls

These Homemade Breakfast Rolls are the ultimate savory morning treat, packed with hearty sausage, crispy bacon, fluffy eggs, and melty cheese. Using convenient crescent roll dough makes it incredibly easy to whip up a satisfying breakfast that the whole family will request again and again.

Why You Will Love This Recipe

There is something special about a warm, handheld breakfast that combines all your favorite morning staples into one bite. You will love these Homemade Breakfast Rolls because they are a savory alternative to traditional sweet rolls, making them perfect for those who prefer a protein-packed start to their day. Because this recipe uses refrigerated dough, the preparation is quick enough for a weekend brunch but impressive enough for holiday mornings. Plus, they are highly customizable and work wonderfully for meal prep since they reheat beautifully.

Ingredients

To make these delicious Homemade Breakfast Rolls, you will need the following 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 (If you cannot find sheets, use regular crescent rolls and pinch the seams together)
• 1/3 cup whipped chive and onion cream cheese (Plain or garlic herb also works well)
• 8 ounces ground breakfast sausage (cooked and crumbled)
• 4 slices bacon (cooked and crumbled)
• 1 1/2 cups shredded cheddar cheese

Instructions

Follow these simple steps to create your own Homemade Breakfast Rolls:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Cook the Eggs: In a medium mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper. Scramble the mixture in a skillet over medium heat until just set. Remove from heat and let the eggs cool slightly.
3. Prepare the Dough: Open the two cans of crescent dough sheets. On a lightly floured surface or clean countertop, unroll the sheets and pinch the two long edges together to form one large, seamless rectangle.
4. Layer the Fillings: Spread the whipped cream cheese evenly over the surface of the dough. Evenly distribute the slightly cooled scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese over the cream cheese layer.
5. Roll and Cut: Starting from one long side, carefully 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.
6. Bake: Place the rolls cut-side up into the prepared 9×13-inch pan. Bake for 24 to 26 minutes, or until the dough is cooked through and the tops are a beautiful golden brown.
7. Serve: Allow the rolls to cool for a few minutes before serving warm.

Expert Tips

To ensure your Homemade Breakfast Rolls turn out perfectly every time, keep these tips in mind:

Cool Your Fillings: It is important to let your scrambled eggs and cooked meats cool down for a few minutes before placing them on the dough. If the ingredients are steaming hot, they can soften the crescent dough too much, making it difficult to roll and cut.

Floss for the Perfect Cut: For the cleanest slices without squishing the dough, use a piece of unflavored dental floss. Slide the floss under the log, cross it over the top, and pull quickly to “zip” through the dough.

Dough Substitutions: If crescent sheets are unavailable, you can use a tube of refrigerated pizza dough or even a pound of thawed frozen bread dough. Just be sure to roll it out into a large rectangle before adding your toppings.

Time Savers: You can use pre-cooked bacon bits or pre-cooked sausage crumbles from the grocery store to cut down on prep time significantly.

Homemade Breakfast Rolls

These Homemade Breakfast Rolls are the ultimate savory morning treat, packed with hearty sausage, crispy bacon, fluffy eggs, and melty cheese. Using convenient crescent roll dough makes it incredibly easy to whip up a satisfying breakfast that the whole family will request again and again.

Print Recipe Pin Recipe

Cook Time 26 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch

Cuisine: American

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 If you cannot find sheets, use regular crescent rolls and pinch the seams together
• 1/3 cup whipped chive and onion cream cheese Plain or garlic herb also works well
• 8 ounces ground breakfast sausage cooked and crumbled
• 4 slices bacon cooked and crumbled
• 1 1/2 cups shredded cheddar cheese

Method

 

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Cook the Eggs: In a medium mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper. Scramble the mixture in a skillet over medium heat until just set. Remove from heat and let the eggs cool slightly.
   4 eggs, 2 tablespoons red bell pepper, 1 tablespoon milk, 1/4 teaspoon black pepper
3. Prepare the Dough: Open the two cans of crescent dough sheets. On a lightly floured surface or clean countertop, unroll the sheets and pinch the two long edges together to form one large, seamless rectangle.
   2 (8-ounce) cans crescent dough sheets
4. Layer the Fillings: Spread the whipped cream cheese evenly over the surface of the dough. Evenly distribute the slightly cooled scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese over the cream cheese layer.
   1/3 cup whipped chive and onion cream cheese, 8 ounces ground breakfast sausage, 4 slices bacon, 1 1/2 cups shredded cheddar cheese
5. Roll and Cut: Starting from one long side, carefully 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.
6. Bake: Place the rolls cut-side up into the prepared 9×13-inch pan. Bake for 24 to 26 minutes, or until the dough is cooked through and the tops are a beautiful golden brown.
7. Serve: Allow the rolls to cool for a few minutes before serving warm.

Notes

Cool Your Fillings: It is important to let your scrambled eggs and cooked meats cool down for a few minutes before placing them on the dough. If the ingredients are steaming hot, they can soften the crescent dough too much, making it difficult to roll and cut.Floss for the Perfect Cut: For the cleanest slices without squishing the dough, use a piece of unflavored dental floss. Slide the floss under the log, cross it over the top, and pull quickly to “zip” through the dough.Dough Substitutions: If crescent sheets are unavailable, you can use a tube of refrigerated pizza dough or even a pound of thawed frozen bread dough. Just be sure to roll it out into a large rectangle before adding your toppings.Time Savers: You can use pre-cooked bacon bits or pre-cooked sausage crumbles from the grocery store to cut down on prep time significantly.

FAQ