Breakfast Sausage and Egg Crescent Roll Breakfast Rolls Recipe

Introduction

Start your day with these delicious Breakfast Rolls, filled with savory sausage, bacon, scrambled eggs, and melted cheddar cheese all wrapped in flaky crescent dough. Perfect for a hearty weekend brunch or a grab-and-go morning meal.

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

1. Step 1: Preheat your oven to 350℉ and grease a 9×13-inch baking pan with cooking spray.
2. Step 2: In a mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper until combined.
3. Step 3: Cook the egg mixture on the stovetop, scrambling until just set. Remove from heat and let it cool slightly.
4. Step 4: Open the crescent dough cans and unroll the dough sheets onto a clean surface.
5. Step 5: Pinch the long edges of the dough sheets together to form one large rectangle.
6. Step 6: Spread the whipped chive and onion cream cheese evenly over the dough rectangle.
7. Step 7: Layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese evenly over the cream cheese.
8. Step 8: Roll up the dough tightly, starting from one long edge, to form a log.
9. Step 9: Using a serrated knife, cut the rolled dough into 12 equal slices.
10. Step 10: Arrange the rolls cut-side-up in the prepared baking pan.
11. Step 11: Bake for 24 to 26 minutes, or until the tops are golden brown and the cheese is melted.

Tips & Variations

• For added flavor, try mixing in chopped fresh herbs like parsley or chives with the eggs.
• Substitute cooked ham or turkey sausage if you prefer a different meat option.
• If you don’t have cream cheese with chives and onions, plain cream cheese works well—add your own finely chopped herbs for extra taste.
• Serve with a side of salsa or hot sauce for a little kick.

Storage

Store leftover breakfast rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350℉ for 10-15 minutes or microwave individually for 30-45 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these breakfast rolls ahead of time?

Yes, you can assemble the rolls the night before, cover them tightly, and refrigerate. Bake them fresh in the morning, adding a few extra minutes to the baking time if necessary.

Can I freeze these breakfast rolls?

Absolutely. After baking and cooling, wrap the rolls individually or in batches and freeze for up to 2 months. Reheat them in the oven directly from frozen, adding extra time to bake until heated through.

Breakfast Sausage and Egg Crescent Roll Breakfast Rolls Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

These hearty Breakfast Rolls combine fluffy scrambled eggs, savory sausage, crispy bacon, and melted cheddar cheese, all wrapped in flaky crescent dough and baked to golden perfection. Ideal for a comforting morning meal or brunch gathering.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Total Time: 41 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 eggs
• 2 tablespoons red bell pepper, finely diced
• 1 tablespoon milk
• 1/4 teaspoon black pepper

Dough and Filling

• 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

1. Preheat Oven and Prepare Pan: Preheat the oven to 350℉ and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
2. Mix Eggs and Vegetables: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until combined.
3. Cook Scrambled Eggs: Pour the egg mixture into a skillet on the stovetop and scramble until fully cooked. Set aside to cool slightly.
4. Prepare Dough Base: Open the two cans of crescent dough sheets and unroll them. Pinch the two long edges together to create one large rectangular sheet of dough.
5. Spread Cream Cheese: Evenly spread the whipped chive and onion cream cheese over the surface of the dough rectangle.
6. Add Fillings: Layer the scrambled eggs, cooked ground sausage, crumbled bacon, and shredded cheddar cheese evenly over the cream cheese.
7. Roll the Dough: Carefully and tightly roll the dough from one long side to the other to form a log, ensuring the filling stays inside.
8. Slice Rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to form individual rolls.
9. Arrange in Pan: Place the sliced rolls upright in the prepared baking pan, spacing them evenly.
10. Bake: Bake rolls in the preheated oven for 24-26 minutes or until the dough is golden brown and cooked through.

Notes

• Allow scrambled eggs to cool slightly before layering to prevent dough from becoming soggy.
• Ensure sausage and bacon are fully cooked before assembling.
• Use a serrated knife to slice the roll for clean cuts without squishing.
• Can be served warm or at room temperature.
• Store leftovers in an airtight container and reheat in the oven or microwave.

Keywords: Breakfast Rolls, Sausage Breakfast Rolls, Egg and Cheese Rolls, Crescent Dough Breakfast, Savory Breakfast Recipe