Bacon Egg Sausage Rolls (Printable Version)
# What You'll Need:
→ Filling
01 -
4 big eggs
02 -
1/4 teaspoon fresh ground black pepper
03 -
1 tablespoon milk, whole
04 -
2 tablespoons finely diced red bell pepper
05 -
8 ounces cooked and drained breakfast sausage
06 -
1 and a half cups cheddar cheese, shredded
07 -
4 strips bacon, crumbled after cooking
→ Dough and Spread
08 -
2 crescent dough sheets (8 ounces each)
09 -
1/3 cup whipped chive & onion cream cheese
# Steps to Follow:
01 -
Let everything cool for a few minutes out of the oven so you can dig in while it's warm.
02 -
Set the cut rolls into your greased pan, cut side facing up, and leave a little space between them. Stick them in the oven for about 24 to 26 minutes till the tops turn a nice golden brown.
03 -
Roll the filled dough up tightly starting at the long edge. Slice your log into 12 pieces with a serrated knife for best results.
04 -
Spread the soft chive & onion cream cheese all across the dough. Add the scrambled eggs, sausage, bacon bits, and plenty of cheddar cheese evenly over the surface.
05 -
Roll out both crescent sheets on a clean area, and pinch the long sides to make one large rectangular piece.
06 -
Beat eggs, chopped red pepper, milk, and black pepper together in a bowl. Pour into a skillet over medium heat, scramble till just set, and put aside to cool a bit.
07 -
Turn your oven on to 350°F (175°C). Spray a 9x13-inch pan with cooking spray so nothing sticks.
# Additional Tips:
01 -
Let the eggs and meats cool a bit before you wrap them up with the dough so the dough doesn't get too soft.
02 -
If you want, switch out crescent dough for rolled pizza or bread dough—the rectangle shape works great.
03 -
For an easy time, just grab pre-cooked sausage and bacon from the store.
04 -
If you like, swap in different flavors of whipped cream cheese, like plain or garlic herb.