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Homemade Breakfast Rolls

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.
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Cook Time 26 minutes
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 9x13-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 9x13-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.