Description
Looking for a grab-and-go breakfast that actually feels homemade? These savory rolls are stuffed with sausage, bacon, scrambled eggs, and melty cheddar — all wrapped in premade crescent-sheet dough so you can get breakfast on the table fast. Ready? Let’s do this.
Ingredients
Scale
- 4 large eggs
- 2 Tbsp red bell pepper, finely diced
- 1 Tbsp milk
- ¼ tsp freshly ground black pepper
- 2 cans (8 oz each) refrigerated crescent dough sheets*
- 1/3 cup whipped chive & onion cream cheese (or plain whipped cream cheese)
- 8 oz cooked ground breakfast sausage
- 4 slices bacon, cooked and crumbled
- 1½ cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a bowl, beat the eggs with the diced red pepper, milk, and black pepper.
- Cook the eggs in a skillet, stirring until they’re softly scrambled. Transfer to a plate and let them cool slightly.
- Unroll both crescent dough sheets on a lightly floured surface. Press the adjacent edges together to form one large rectangle. Make sure seams are sealed.
- Spread the whipped cream cheese evenly over the dough rectangle.
- Distribute the cooled scrambled eggs across the cream cheese, then top with the cooked sausage, crumbled bacon, and shredded cheddar.
- Roll the dough up tightly from one long side into a log.
- Slice the log into 12 even pieces using a serrated knife or unflavored dental floss for cleaner cuts.
- Arrange the pieces cut-side up in the prepared pan, leaving a little space between each.
- Bake 24–26 minutes, until the rolls turn golden on top. Remove from oven and let sit a few minutes before serving. Serve warm.
Notes
- Notes & time-savers
-
- Crescent sheet substitute: If you can’t find sheet-style crescent dough, roll out a tube of pizza dough or 1 lb frozen bread dough (thawed) into a large rectangle.
- Save time: Use pre-cooked sausage patties (diced) and pre-cooked bacon. Huge time-saver. FYI — this speeds up assembly.
- Texture tip: Let eggs and meat cool a bit before spreading so the dough doesn’t get soggy and become hard to roll. Pro tip: chill the filling slightly for neater slices.
- Cutting hack: Dental floss gives the cleanest slices without squashing the roll.
- Try garlic-herb or roasted-red-pepper whipped cream cheese for extra flavor.
- Want to prep ahead? Assemble the rolls, cover tightly, and refrigerate overnight — bake in the morning, adding a few extra minutes if they’re chilled. These freeze well, too: freeze on a tray, then bag; reheat from thawed or bake from frozen with extra time.
Nutrition
- Calories: 310kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 19g
- Protein: 12g
- Cholesterol: 98mg