Breakfast Sausage and Egg Crescent Rolls Recipe

Introduction

These Breakfast Rolls are a delicious and hearty way to start your day. Filled with eggs, sausage, bacon, and cheese wrapped in flaky crescent dough, they make a perfect grab-and-go breakfast or a crowd-pleasing brunch option.

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

Tips & Variations

• For a vegetarian version, omit the sausage and bacon and add sautéed mushrooms or spinach instead.
• Use different cheese varieties like pepper jack or mozzarella for a different flavor profile.
• Make sure not to overstuff the rolls to prevent dough from tearing during rolling.
• Serving with a side of salsa or hot sauce can add a nice kick.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 325℉ for about 10 minutes or until heated through. These breakfast rolls can also be frozen before baking; wrap them tightly in plastic wrap and foil, freeze for up to 2 months, then bake from frozen adding a few extra minutes to the bake time.

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 and keep them refrigerated, then bake fresh in the morning. Alternatively, freeze them unbaked and bake when ready.

Can I use regular cream cheese instead of whipped chive and onion cream cheese?

Absolutely. Regular cream cheese works fine and you can add some chopped fresh chives and a bit of onion powder to mimic the flavor.

Breakfast Sausage and Egg Crescent Rolls Recipe

Print Recipe

★★★★★

4.6 from 85 reviews

These savory Breakfast Rolls are a delicious and hearty morning treat, combining fluffy scrambled eggs, savory sausage, crispy bacon, and melted cheddar cheese all wrapped in buttery crescent dough and baked to golden perfection. Perfect for a weekend brunch or a make-ahead breakfast.

• Author: zara
• 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray to ensure the rolls don’t stick during baking.
2. Mix Egg Ingredients: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
3. Cook Scrambled Eggs: Pour the egg mixture into a skillet over medium heat and scramble until fully cooked. Once done, transfer the eggs to a bowl and let them cool slightly.
4. Prepare Crescent Dough: Open both cans of crescent dough sheets and unroll them. Pinch together the long edges of the two sheets to create one large rectangle of dough.
5. Spread Cream Cheese: Evenly spread the whipped chive and onion cream cheese over the surface of the combined dough rectangle.
6. Add Fillings: Layer the scrambled eggs over the cream cheese, followed by the cooked ground breakfast sausage, crumbled bacon, and shredded cheddar cheese.
7. Roll Dough: Carefully roll the dough tightly starting from one of the long edges to form a log shape containing all the fillings.
8. Slice Rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to create individual breakfast rolls.
9. Arrange in Pan: Place the slices seam side down into the prepared baking pan, spacing them evenly.
10. Bake: Bake the rolls in the preheated oven for 24 to 26 minutes, or until the tops are golden brown and the dough is cooked through.

Notes

• You can substitute regular cream cheese for the whipped chive and onion cream cheese if preferred.
• Make sure to cook the sausage and bacon thoroughly before assembling the rolls.
• Allow the scrambled eggs to cool slightly before spreading on the dough to avoid making the dough soggy.
• These rolls can be made ahead and reheated in the oven for a quick breakfast.

Keywords: breakfast rolls, crescent dough, scrambled eggs, sausage, bacon, cheddar cheese, savory breakfast, baked breakfast rolls