There’s something undeniably comforting about Breakfast Rolls, especially when they’re fresh from the oven. After multiple tests, I discovered the magic lies in the balance of savory sausage, crispy bacon, fluffy eggs, and tangy cream cheese, all wrapped in golden crescent dough. These rolls are easy to whip up and perfect for any morning routine. Be sure to check out my One Pot Chicken and Rice Soup, another hearty breakfast option!
About Breakfast Rolls
Breakfast Rolls have a special place in my heart, reminding me of cozy weekends spent with family. They’re a blend of hearty flavors that come together beautifully, making mornings feel a little more special. I tested this recipe several times, fine-tuning the ingredient ratios and cooking times to achieve that golden texture. Plus, the versatility means you can easily adapt them for different tastes or dietary needs.
- Quick prep – perfect for busy mornings or brunch gatherings.
- Budget-friendly – uses simple, affordable ingredients.
- Family favorite – everyone loves the warm, cheesy filling.
- Cultural note – crescent rolls are a staple in American breakfasts, adding a delightful twist.
Key Ingredients & Their Roles
- Crescent Dough: the base for perfectly flaky rolls, can be substituted with puff pastry.
- Eggs: provide fluffiness and protein; experiment with egg whites for lighter rolls.
- Breakfast Sausage: adds robust flavor; turkey sausage offers a lighter option.
- Cheddar Cheese: brings richness; swap with pepper jack for a spicy kick.
How to Make Breakfast Rolls
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
- In a bowl, whisk together the eggs, red bell pepper, milk, and black pepper until combined.
- Cook the whisked eggs over medium heat, stirring gently until they’re just set, then remove from heat to cool slightly.
- Unroll the crescent dough sheets and pinch the seams to form a large rectangle, creating a perfect canvas for your filling.
- Spread whipped chive and onion cream cheese over the dough evenly, covering all edges.
- Add the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese on top.
- Tightly roll the dough from one edge to the other, forming a log of deliciousness.
- Using a serrated knife, slice the rolled dough into 12 equal pieces and arrange them in your greased pan.
- Bake for 24-26 minutes, until the tops are golden brown and the kitchen smells heavenly.
- Serve these warm Breakfast Rolls right from the oven – they won’t last long!
Pro Tips & Troubleshooting
- When pinching the crescent dough seams, ensure there’s no gap for filling to escape during baking.
- If the filling spills out during cooking, check that your rolls were tightly secured before slicing.
- For a seasonal twist, try adding spinach or sun-dried tomatoes for a pop of color and flavor.
- This recipe doubles easily—just use two pans and enjoy leftovers on busy mornings.
Storage & Make-Ahead Guide
Store your leftover Breakfast Rolls in the refrigerator for up to 3 days, or freeze them for up to 2 months. To reheat, simply warm them in the oven at 350°F for 10-15 minutes or microwave for about 30 seconds until heated through. I’ve found that freezing them before baking can keep the dough fresh and maintain its flaky texture.
Serving Suggestions
Pair these Breakfast Rolls with a light fruit salad or serve alongside my Garlic Butter Shrimp Pasta for a delightful brunch spread. You can also enjoy them with your favorite morning beverage!
Frequently Asked Questions
- How can I make these Breakfast Rolls vegetarian? Use sautéed vegetables and omit meat for a delicious meat-free version.
- Can I prepare these rolls the night before? Yes! Assemble and refrigerate before baking; simply pop them in the oven in the morning.
- What’s the best way to freeze these rolls? Freeze them before baking in a single layer; once frozen, transfer to a zip-top bag.
- Can I use different cheeses? Absolutely! Use your favorite cheeses like mozzarella or feta for a unique twist.
- What dipping sauce pairs well with these? A simple salsa or ranch dressing complements these Breakfast Rolls beautifully.
Final Thoughts
These Breakfast Rolls are a delightful way to start your day, bringing warmth and satisfaction to your table. I love enjoying them fresh out of the oven with a cup of coffee. I can’t wait to hear how your rolls turn out—don’t forget to share your experiences!
More Recipes You’ll Love
- Breakfast Burrito – perfect for a hearty morning meal.
- One Pot Chicken and Rice Soup – a comforting dish to start your day right.
- Honey Glazed Chicken – adds a sweet twist to breakfast pairings.
Breakfast Rolls
Ingredients
- 4 eggs 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 oven to 350°F and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool a bit.
- Open the two cans of crescent dough and unroll the sheets of dough.
- Pinch the two long edges of the sheets together to form one large rectangle.
- Spread the cream cheese over the dough.
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
- Roll up the dough tightly.
- Use a serrated knife to cut the rolled up dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.