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Breakfast Rolls Recipe
Ben Carraoli

Breakfast Rolls Recipe

I absolutely adore making these savory breakfast rolls for weekend brunch. Waking up to the smell of them baking is just magical, and they bring everyone to the table. The combination of fluffy eggs, savory meats, and gooey cheese wrapped in a buttery crescent roll is pure comfort.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast
Calories: 250
Ingredients Method

Ingredients
  

  • 2 cans 8 ounces each refrigerated crescent roll dough: This is the perfect shortcut, giving you flaky, buttery layers without the effort of making dough from scratch.
  • 1/3 cup whipped cream cheese: I recommend a chive and onion flavor for an extra savory kick that complements the other fillings beautifully.
  • 4 large eggs: These form the fluffy protein-packed base of the filling.
  • 2 tablespoons red bell pepper finely diced: Adds a touch of sweetness, color, and a nice, subtle crunch.
  • 1 tablespoon milk: Whisking this into the eggs makes them extra creamy and tender.
  • 1/4 teaspoon black pepper: For a simple classic seasoning that enhances all the flavors.
  • 8 ounces ground beef sausage cooked and crumbled: Provides a hearty, savory, and juicy element to the rolls.
  • 4 slices turkey bacon cooked and crumbled: Adds a smoky flavor and a delightful crispy texture.
  • 1 1/2 cups shredded cheddar cheese: Use freshly grated cheddar for the best melt and a rich cheesy pull.

Method
 

  1. First, cook your ground beef sausage in a skillet over medium heat until it's nicely browned and crumbled. Drain it on a paper towel-lined plate. In the same skillet, cook the turkey bacon until crisp, then crumble it once it cools.
  2. In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper. Pour this mixture into a non-stick skillet and cook over medium heat, stirring until the eggs are soft and just set. Set them aside.
  3. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Unroll the two cans of crescent dough on a clean work surface. Gently press the perforated seams together to create two large, solid rectangles of dough.
  4. Spread the chive and onion cream cheese evenly over both dough rectangles. Sprinkle the scrambled eggs, crumbled sausage, crispy bacon, and shredded cheddar cheese over the top, leaving a small border around the edges to help with sealing.
  5. Carefully roll each rectangle up tightly from the long side to form a log. Use a sharp, serrated knife to slice each log into six equal rolls. Place the rolls cut-side up in your prepared baking dish and bake for 24-26 minutes until golden.