Breakfast Rolls (Print Version)
Hearty pinwheels of crescent dough filled with scrambled eggs, crisp bacon, savory sausage, and gooey cheese. Great for impressing any crowd!
# Ingredients:
→ Filling Ingredients
01 -
4 slices of crispy, crumbled bacon
02 -
8 ounces cooked breakfast sausage, ground up
03 -
1 1/2 cups of cheddar, shredded
04 -
4 large eggs
05 -
1 tablespoon of milk
06 -
1/4 teaspoon of ground black pepper
07 -
2 tablespoons red bell pepper, minced finely
→ Roll Dough
08 -
1/3 cup whipped cream cheese (onion and chive flavor)
09 -
2 cans (8 oz each) crescent roll dough sheets*
# Steps:
01 -
Turn the oven on to 350°F (175°C). Spray cooking oil onto a 9x13-inch pan to stop sticking.
02 -
Stir together eggs, milk, black pepper, and diced red bell peppers in a bowl. Cook in a skillet, stirring until set but still soft. Allow it to cool lightly.
03 -
Pop open the crescent roll tubes and roll out the sheets. Seal the long edges together to create a big rectangle.
04 -
Spread the whipped cream cheese over the dough. Then sprinkle scrambled eggs, sausage, bacon bits, and cheese on top, spreading them evenly.
05 -
From one long side, roll the dough into a tight log. Use a sharp serrated knife to slice it into 12 equal pieces.
06 -
Lay the rolls flat in the prepared pan, with the cut sides showing up. Bake for roughly 25 minutes, until they turn golden brown.
07 -
Let cool slightly, then take them out of the oven and enjoy warm.
# Helpful Notes:
01 -
*Sub for crescent sheets: use pizza dough or bread dough (around 1 lb, thawed and risen), rolled thin.
02 -
Shortcut tip: use pre-cooked sausage patties and pre-cooked bacon to save time.
03 -
You can swap out the cream cheese for plain, low-fat, or a garlic-herb flavored one.