These Breakfast Rolls are a delightful start to any morning, combining the savory goodness of sausage, bacon, and cheddar, all wrapped in buttery crescent dough. After multiple testing sessions, I discovered the perfect balance of flavors and textures that truly elevates these rolls. From the moment you take them out of the oven, the crispy exterior paired with the creamy filling tantalizes your senses. If you’re looking for another quick breakfast idea, check out my Blueberry Protein Muffins.
About Breakfast Rolls
Breakfast Rolls have a special place in my kitchen, serving as both a hearty breakfast option and an impressive gathering dish. During testing, I found that even the pickiest eaters in my family couldn’t resist these savory morsels. Quick and simple, these rolls fit into any budget, making them a go-to for weekend brunches or busy weekday mornings.
- Quick preparation, ideal for those hectic mornings.
- Budget-friendly—perfect for families.
- A comforting combination of familiar breakfast flavors.
- Crescent dough allows for endless filling variations.
Key Ingredients & Their Roles
- Crescent Dough: Forms the crispy outer layer; you can substitute with puff pastry for an extra flaky texture.
- Eggs: Provide richness and bind the filling together for a satisfying bite.
- Cream Cheese: Adds creaminess; try flavored varieties for a twist.
- Bacon: Delivers a crunchy, smoky flavor; turkey bacon makes for a lighter version.
How to Make Breakfast Rolls
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
- In a mixing bowl, whisk together eggs, diced bell pepper, milk, and black pepper. Pour into a skillet and scramble until just set; then let the mixture cool slightly.
- Open the crescent dough cans and unroll the sheets. Pinch the seams together to form a single large rectangle.
- Spread a layer of cream cheese over the dough, followed by the scrambled egg mixture, cooked sausage, crumbled bacon, and shredded cheddar cheese.
Pro Tips & Troubleshooting
- During preparation, let the scrambled eggs cool slightly before adding them to avoid making the dough soggy.
- Common mistake: not pinching the seams of the dough completely can lead to filling leakage during baking—ensure a tight seal!
- For a seasonal spin, add sautéed mushrooms or spinach to the filling mix.
- Easy scaling: simply double the ingredients to make 24 rolls or halve them for a small batch.
Storage & Make-Ahead Guide
Store any leftovers in the fridge for up to 3 days or freeze them for up to 2 months. Reheat in the oven at 350°F for about 10-12 minutes for best results. I once tested freezing the rolls and was pleasantly surprised at how well they held their texture and flavor!
Serving Suggestions
Pair these Breakfast Rolls with a fresh fruit salad for a well-rounded meal, or serve alongside crispy hash browns. For more breakfast inspiration, check out my Carrot Cake Oatmeal Cookies and Creamy Chicken Noodle Soup.
Frequently Asked Questions
- Can I use different types of cheese? Yes, feel free to experiment with mozzarella or pepper jack for a spicy kick.
- What if I have leftover filling? Use it as a topping for scrambled eggs or a vegetable omelette!
- Can I make these ahead of time? Absolutely! Assemble and refrigerate overnight, then bake in the morning.
- How do I ensure the rolls stay fluffy? Make sure not to overcrowd the pan; give them space to expand as they bake.
- Can I substitute the meat? Yes, ground turkey or plant-based sausage works great for a lighter option.
Final Thoughts
The joy of enjoying warm Breakfast Rolls is truly special, especially when they bring family together. Whether you decide to serve them for brunch or as an easy grab-and-go breakfast, I’d love to hear how they turn out for you. Share your results and variations with me!
More Recipes You’ll Love
- Cottage Cheese Chips – a light and crispy snack that pairs well with any meal.
- Baked Stuffed Salmon – complements breakfast rolls with its savory flavors.
- Blueberry Protein Muffins – a sweet treat that pairs nicely with breakfast rolls.
Breakfast Rolls
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
- Preheat oven to 350°F and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool a bit.
- Open the two cans of crescent dough and unroll the sheets of dough.
- Pinch the two long edges of the sheets together to form one large rectangle.
- Spread the cream cheese over the dough.
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
- Roll up the dough tightly.
- Use a serrated knife to cut the rolled up dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.