Save Pin
Once you've fixed these Breakfast Rolls, everyone's gonna beg you for them. They're buttery, cheesy, stuffed with eggs, sausage, bacon, and they kinda feel fancy, but they're super chill to throw together. Perfect for lazy Sundays, last-minute brunch plans, or when you want serious flavor without a big fuss. If you dig breakfasts that are bold and can be made ahead, you're gonna keep coming back to this!
My crew gobbles these up on Christmas and special mornings. The kitchen smells awesome, and those rolls vanish before my coffee's half done.
Tasty Ingredients
- Shredded cheddar cheese: gets gooey and sharp—grab a good cheddar for that punchy taste
- Bacon: adds salty crispiness—thick slices crumble up best
- Ground breakfast sausage: meaty and seasoned for that breakfast vibe, brown it up and drain the fat
- Whipped chive and onion cream cheese: soft and tangy, makes spreading a breeze and gives a savory boost
- Crescent dough sheets: shortcut heaven, let them chill (not freeze) so they're easy to handle
- Black pepper: a pinch for warmth and extra flavor, freshly ground rules
- Milk: splash some in your eggs to make 'em extra soft and fluffy
- Red bell pepper: brings sweetness and color—pick peppers that feel firm
- Eggs: for structure and rich taste, grab big fresh ones for best results
Easy Step-by-Step Guide
- Cool Down and Serve:
- Let your freshly baked rolls chill for a few minutes before digging in. Warm is best!
- Oven Time:
- Pop those slices into a greased 9x13 pan, leaving a little space. Bake at 350 degrees until they're golden and the cheese is all bubbly—about 25 minutes.
- Slice 'Em Up:
- Roll your dough up like a big log from the long side, nice and tight with both hands. Cut into twelve pieces with a serrated knife, sawing lightly so the layers stay pretty.
- Lay Down the Good Stuff:
- Spread that fluffy cream cheese all over, right to the corners. Sprinkle on the scrambled eggs, then sausage, then drop on the bacon and finish with cheddar. One even layer makes perfect rolls.
- Dough Setup:
- Lay out both crescent sheets and press the long sides together to make one big rectangle. Seal up that seam so nothing leaks out.
- Filling Fix:
- Crack eggs with bell pepper, milk, black pepper, and beat until blended. Cook in a nonstick skillet till just barely done—soft, not dry. Take them off the heat and let cool a bit so they don't make the dough soggy.
Save Pin
Watching my kids fight for the roll with the most bacon cracks me up. All those flavors—sausage, eggs, cheese—totally take me back to huge family breakfast days.
Keeping Them Fresh
Once they're cool, put leftovers in a sealed container and stick in the fridge for up to three days. If freezing, lay them on a tray first until hard, then bag 'em up and press the air out. To reheat, loosen some foil over them and warm up in the oven or microwave. Tastes just-baked again.
Swaps and Time Savers
Sub in plant-based or turkey sausage if you want a leaner twist. Not into cheddar? Try mozzarella or Monterey Jack—anything that melts does the trick. Can't find crescent dough? Pizza dough or thawed bread dough totally works!
What Goes Great With These
Try these with a bowl of citrus or a quick fruit salad to keep things fresh. Salsa or sour cream on the side makes them extra fun. Need a meal? Add roasted potatoes or a green salad and you're all set.
Save Pin
Storytime: Where This Came From
This one mixes all your typical American breakfast favorites in every bite. We started layering eggs, sausage, and cheese on biscuits in my house, but rolling it up makes sure every bite's loaded. Friends ask for these at brunch potlucks and family celebrations—it just feels like home.
Common Recipe Questions
- → Are there swaps for the dough?
You sure can—bread dough or pizza dough (just roll it thin) make a great stand-in for crescent sheets and taste just as good.
- → Can I pick a different cream cheese?
Low-fat, garlic and herb, or even plain whipped cream cheese keep things creamy and tasty—feel free to choose whichever you like.
- → Is it possible to prep these ahead of time?
You can totally assemble everything, pop it in the fridge overnight, then bake when you wake up. Super easy, super fresh.
- → Any tips for serving?
Enjoy while they’re still piping hot from the oven. The cheese stays gooey and the pastry ultra flaky—totally worth it.
- → Could I throw some veggies inside?
Definitely. Toss in some chopped spinach, bell pepper, or mushrooms for a fresh pop of color and a little healthy boost.
- → How do I keep the rolls cooking evenly?
Just make sure to leave a little space around each in your pan and bake until they’re golden all over. That way, they’ll all finish at the same time.