Breakfast Rolls with Sausage, Bacon, and Cheddar Recipe

Introduction

Start your day with these delicious Breakfast Rolls, packed with eggs, sausage, bacon, and cheese all wrapped in flaky crescent dough. They’re perfect for a hearty morning meal or a weekend brunch treat.

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, red bell pepper, milk, and black pepper until well combined.
3. Step 3: Cook the egg mixture in a skillet over medium heat, scrambling until fully cooked. Set aside to cool slightly.
4. Step 4: Open the cans of crescent dough and unroll the sheets on a flat 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.
7. Step 7: Layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese on top of the cream cheese.
8. Step 8: Carefully roll up the dough tightly from one long edge to the other.
9. Step 9: Using a serrated knife, cut the rolled dough into 12 equal slices.
10. Step 10: Arrange the rolls upright in the prepared baking pan.
11. Step 11: Bake for 24 to 26 minutes, or until the tops are golden brown and the dough is cooked through.
12. Step 12: Remove from the oven and serve the rolls warm.

Tips & Variations

• For a vegetarian version, swap the sausage and bacon for sautéed mushrooms and spinach.
• Try flavored cream cheeses like garlic and herb or sun-dried tomato for an extra kick.
• If you prefer a spicier roll, add a pinch of cayenne or diced jalapeño to the eggs.
• Make ahead by assembling the rolls, refrigerating overnight, and baking fresh in the morning.

Storage

Store leftover breakfast rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350℉ for about 10 minutes or microwave on medium power until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these breakfast rolls?

Yes, you can freeze the baked rolls for up to 2 months. Wrap them tightly in foil or plastic wrap and place in a freezer-safe container. Reheat in the oven from frozen at 350℉ for 15–20 minutes.

Can I use a different type of dough?

Absolutely! Puff pastry or biscuit dough can be used as alternatives, though cooking times may vary slightly. Just ensure the dough is rolled out to a similar size for even filling and rolling.

Breakfast Rolls with Sausage, Bacon, and Cheddar Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

These Breakfast Rolls are a delicious and convenient morning treat made by rolling scrambled eggs, sausage, bacon, cheddar cheese, and whipped chive and onion cream cheese inside crescent dough sheets. Baked to golden perfection, they make a perfect hearty breakfast or brunch option that’s easy to prepare and sure to please the whole family.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 46 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

• 2 8-ounce cans crescent dough sheets

Fillings

• 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. Grease a 9×13-inch baking pan thoroughly with cooking spray to prevent sticking.
2. Make Egg Mixture: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
3. Scramble Eggs: Pour the egg mixture into a preheated skillet over medium heat and scramble until fully cooked. Remove from heat and set aside to cool slightly.
4. Prepare Dough Base: Open the two cans of crescent dough and unroll the sheets on a clean surface. Pinch the two long edges of the sheets together to form one large rectangular sheet of dough.
5. Spread Cream Cheese: Evenly spread the whipped chive and onion cream cheese across the entire surface of the dough rectangle.
6. Add Fillings: Layer the scrambled eggs evenly over the cream cheese, then add the cooked ground breakfast sausage. Sprinkle the crumbled bacon and shredded cheddar cheese on top.
7. Roll the Dough: Starting from one edge, roll the dough tightly into a log, encasing all the fillings inside.
8. Slice Rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to form individual breakfast rolls.
9. Arrange and Bake: Place the rolls cut side up into the greased 9×13-inch baking pan, leaving a little space between each roll.
10. Bake: Bake in the preheated oven for 24 to 26 minutes, or until the rolls are golden brown on top and cooked through.
11. Serve: Remove from oven and serve the breakfast rolls warm for a delicious, flavorful morning meal.

Notes

• You can substitute chive and onion cream cheese with plain cream cheese and add your own chopped fresh chives and onions if preferred.
• These breakfast rolls can be made ahead and reheated in the oven or microwave for a quick breakfast option.
• For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the egg mixture.
• Ensure the sausage and bacon are fully cooked before assembling to maintain food safety.
• This recipe allows customization with other fillings like mushrooms, spinach, or different cheeses to suit your taste.

Keywords: breakfast rolls, crescent dough breakfast, savory breakfast bake, sausage breakfast rolls, bacon and egg rolls