These Breakfast Rolls are a hearty morning treat! Filled with sausage, bacon, scrambled eggs, and cheese, and wrapped in buttery crescent dough, they’re perfect for weekend breakfasts, brunches, or feeding a crowd. With premade dough, they’re surprisingly quick and easy to make.
4 large eggs
2 tablespoons finely diced red bell pepper
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
Preheat oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking pan.
Scramble eggs: In a mixing bowl, whisk together eggs, bell pepper, milk, and black pepper. Scramble on the stovetop and let cool slightly.
Prepare dough: Unroll the crescent dough sheets. Pinch the long edges together to form one large rectangle.
Add fillings: Spread cream cheese evenly over the dough. Top with scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar.
Roll and slice: Roll the dough tightly, then use a serrated knife to cut into 12 equal slices. Place rolls in the prepared pan.
Bake: Bake for 24–26 minutes, or until golden brown on top.
Serve: Serve warm and enjoy a hearty breakfast treat.
Make ahead: Assemble the rolls the night before and refrigerate. Bake fresh in the morning.
Vegetable boost: Add chopped spinach, mushrooms, or onions for extra nutrients.
Cheese variations: Swap cheddar for Monterey Jack, pepper jack, or mozzarella for a different flavor.
Meal prep: These rolls can be frozen before or after baking. Reheat in the oven or microwave.