Description
Savory, cheesy, and packed with protein, these Breakfast Rolls are the perfect weekend treat or make-ahead morning win. Crescent dough wraps up scrambled eggs, sausage, bacon, and cheddar for a buttery, gooey bite every time.
Ingredients
Units
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- 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 your oven to 350°F and grease a 9×13-inch baking dish with cooking spray
- In a mixing bowl, whisk together the eggs, diced bell pepper, milk, and black pepper. Pour into a skillet over medium heat and scramble until just set. Let cool slightly
- Unroll the crescent dough sheets and lay them side by side. Pinch together the long edges to form one large rectangle
- Spread cream cheese evenly over the dough. Then layer on scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese
- Starting from the long edge, roll the dough into a tight log. Slice into 12 even rolls using a serrated knife
- Arrange rolls in the greased baking dish and bake for 24–26 minutes, or until golden brown on top
- Serve warm and enjoy
Notes
Make ahead and refrigerate overnight for easy baking in the morning. Let eggs cool before layering to prevent soggy dough. Freeze leftovers up to 2 months; reheat in oven at 325°F for 10–12 minutes.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 90mg
