Introduction

Breakfast rolls are a delicious and convenient way to start your day. These handheld bundles combine scrambled eggs, savory sausage, crispy bacon, and melted cheddar cheese all wrapped in flaky crescent dough. Perfect for busy mornings or leisurely weekend brunches, they’re easy to make and even easier to enjoy on the go.

Tasty Breakfast Rolls Recipe - Recipe Image

Ingredients

4 eggs (I use Eggland’s Best for the richest yolks)
3 tbsp red bell pepper (finely diced into 1/4-inch pieces)
2 tbsp milk
1/4 tsp black pepper
1/8 tsp garlic powder
16 oz crescent dough (I prefer Pillsbury for the most consistent rise)
1/2 cup chive cream cheese (room temperature, about 70°F for easy spreading)
8 oz breakfast sausage
4 slices bacon (cooked until crispy and crumbled)
1.75 cups cheddar cheese

Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. Dice the red bell pepper into small 1/4-inch pieces. Cook the bacon until crispy and crumble it. In a skillet over medium-high heat, cook the breakfast sausage until browned, about 5-7 minutes, then break into small pieces and allow to cool. Let the crescent dough sit at room temperature for about 5 minutes.
Step 2: In a bowl, whisk together the eggs, milk, black pepper, and garlic powder until combined. Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently and continuously until eggs are just set but still slightly creamy, about 3-4 minutes. Transfer eggs to a plate and let cool for 2 minutes.
Step 3: Unroll the crescent dough sheets and press them together to form one large rectangle, sealing seams by pinching tightly. Spread the room-temperature chive cream cheese evenly over the dough, leaving a 1/2-inch border around the edges.
Step 4: Evenly distribute the cooled scrambled eggs over the cream cheese. Add the cooked breakfast sausage and crumbled bacon on top. Sprinkle with cheddar cheese, reserving a small handful for the top after rolling.
Step 5: Starting from one long side, tightly roll the dough into a log. Seal the edge by pressing gently. Using a sharp knife, cut the roll into 12 equal pieces, about 1.5 inches wide. Place each roll cut-side up in the prepared baking dish, spaced to allow expansion.
Step 6: Bake the rolls for 24-26 minutes, until golden brown and cheese is melted. Allow to cool for 1-2 minutes before serving warm.

Tips & Variations

Press and seal crescent dough seams firmly to prevent filling from leaking during baking.
Use turkey or chicken sausage, or spicy chorizo, to change the flavor profile.
Substitute regular cream cheese with added fresh chives if chive cream cheese is unavailable.
Try different cheeses like pepper jack, mozzarella, or a Mexican blend for variation.
Swap red bell pepper with green bell pepper, jalapeños, or sautéed mushrooms, or omit veggies if preferred.
Let scrambled eggs cool before assembling to avoid melting the cream cheese and sliding fillings.
Use a serrated knife or dental floss to cut rolls cleanly without squishing.

Storage

Once cooled, wrap each breakfast roll individually in foil or plastic wrap and refrigerate for up to 4 days. For longer storage, wrap rolls tightly in plastic wrap and freeze in a freezer bag for up to 2 months. Reheat refrigerated rolls in the microwave for 45-60 seconds or in a 350°F oven for 10-12 minutes. If frozen, thaw overnight in the fridge before reheating or add extra time to microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these breakfast rolls ahead of time?

Yes, these rolls are perfect for meal prep! Make them ahead, store in the fridge or freezer, and reheat as needed for quick breakfasts.

What if I can’t find crescent dough sheets?

Regular refrigerated crescent roll dough with perforations works just fine. Just press and pinch the seams tightly to keep the filling inside while baking.