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Tasty Breakfast Rolls Recipe

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★★★★★

4.9 from 63 reviews

These Tasty Breakfast Rolls are a delicious and convenient way to enjoy a hearty breakfast packed with scrambled eggs, savory sausage, crispy bacon, melted cheddar cheese, and a touch of red bell pepper, all rolled in flaky crescent dough. Perfect for meal prep, brunch gatherings, or busy mornings, these handheld rolls offer a crowd-pleasing flavor and are easy to customize with your favorite breakfast ingredients.

Ingredients

Scale

For the Egg Mixture:

  • 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

For the Rolls:

  • 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

  1. Prepare the Mise en Place and Preheat: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. Dice the red bell pepper into 1/4-inch pieces, crumble the cooked bacon, cook the breakfast sausage in a skillet over medium-high heat until browned (about 5-7 minutes), break it into small pieces, and let cool slightly. Remove the crescent dough from the refrigerator and let it sit at room temperature for about 5 minutes.
  2. Make the Scrambled Egg Filling: Whisk together eggs, milk, black pepper, and garlic powder in a bowl. Heat a non-stick skillet over medium heat, pour in the egg mixture, and stir gently until eggs are just set but still slightly creamy (3-4 minutes). Transfer eggs to a plate and let cool for about 2 minutes.
  3. Prepare the Dough Base and Spread the Filling: Unroll both crescent dough sheets and press together to form one large rectangle, sealing the seams. Spread the room-temperature chive cream cheese evenly over the dough, leaving a 1/2-inch border.
  4. Layer and Assemble the Roll Filling: Evenly distribute the cooled scrambled eggs, cooked sausage, and crumbled bacon over the cream cheese. Sprinkle cheddar cheese evenly over the top, reserving a small handful for after rolling.
  5. Roll and Portion the Dough: Starting from one longer side, tightly roll the dough into a log, pressing the edge to seal. Use a sharp knife to cut into 12 equal pieces (~1.5 inches wide). Place each roll cut-side up in the prepared baking dish, arranging them with slight space to expand.
  6. Bake and Finish: Bake rolls at 350°F for 24-26 minutes until golden brown and cheese is melted. Let cool 1-2 minutes before serving warm.

Notes

  • Press crescent dough seams firmly to prevent filling leakage during baking.
  • Allow scrambled eggs to cool before assembly to avoid melting cream cheese and sliding fillings.
  • Do not overfill the rolls; keep a thin, even layer and leave an inch of border around edges.
  • Use a sharp serrated knife or dental floss to cut rolls cleanly without squishing.
  • Store wrapped individually in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in microwave for 45-60 seconds or oven at 350°F for 10-12 minutes; thaw frozen rolls overnight in the fridge before reheating.

Keywords: breakfast rolls, crescent dough breakfast, scrambled egg rolls, sausage and bacon rolls, portable breakfast, brunch recipe

Find it online: https://familyfavplates.com/tasty-breakfast-rolls-recipe/