This post may contain affiliate links.
These savory Breakfast Rolls are filled with sausage, bacon, eggs and cheese! Premade crescent roll dough makes it easy to whip up this hearty and satisfying breakfast treat!
This post is sponsored by the Kansas Pork Association,
but all opinions and text are my own!
There’s nothing better than waking up to homemade cinnamon rolls fresh from the oven! Or a batch of Pumpkin or Apple Cinnamon Rolls on those cool fall mornings! But sometimes you need something a little more hearty and savory to keep you going. These sausage, egg and cheese Breakfast Rolls are so so SO good & loved by the entire family!
Ingredients Needed
- Refrigerated Crescent Roll Sheets – If you can’t find crescent sheets, you can use one tube of pizza dough and roll it out to a rectangle OR thaw a 1-pound loaf of bread dough and roll it out to a triangle.
- Cream Cheese – I prefer to use whipped cream cheese as it’s easy to spread. Use whatever savory flavor you’d like.
- Scrambled Eggs – Make your own with eggs, red bell pepper, milk and black pepper or use leftover scrambled eggs!
- Meat – Change it up with sausage, bacon, ham or a little of each!
- Cheese – You can use mild, medium or sharp cheddar cheese.
How to Make Breakfast Rolls
Prepare the filling components.
To do so, you’ll cook the ground sausage and bacon and set them aside.
In a medium bowl, whisk together the scrambled egg ingredients. You can cook the eggs in a skillet over medium heat or cook in the microwave! Simply cook on high heat in 30 second intervals, stirring with a rubber spatula between intervals until you’ve got cooked scrambled eggs.
Now it’s time to assemble the rolls & bake!
Open the cans of crescent dough and place them on the countertop. If you’re worried it’ll stick, you can do this on a lightly floured surface.
Pinch together the two pieces of dough to form one rectangle then spread the cream cheese over the dough.
Next, top with the eggs, sausage, bacon and cheese.
Use both hands to roll up the dough tightly. You’ll have one long roll.
Cut into 12 equal pieces using a sharp serrated knife or unflavored dental floss.
Transfer the rolls to a greased baking dish and bake!
Once they’re a nice golden brown, remove them from the oven. You can brush with a little melted butter and top with parsley, if desired!
Serve alone or with frozen fruit cups to complete the meal!
Variations
- Try different flavors of whipped cream cheese! Plain, garlic & herb or roasted red pepper are all great options!
- No whipped cream cheese? No problem. Use regular cream cheese and let it soften on the counter before spreading onto the dough.
- Use bacon, sausage, ham or all of the above!
- Try adding different veggies such as sautéed onions, peppers and mushrooms!
- Try using different cheeses. Colby Jack, Monterey Jack and Pepper Jack are all great options!
- Use 1 pound of frozen bread dough in place of the crescent rolls. Follow package instructions to thaw and roll out to a large rectangle before filling.
Time Saving Tip!
Use a package of pre-cooked sausage patties or links and dice them to save time on cooking! You can also purchase pre-cooked bacon!
Storing Breakfast Rolls
In the Fridge
Let the rolls cool to room temperature and cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 5 days (a great option for meal prep!) and when you’re ready to enjoy, simply pop one in the microwave for a few seconds to warm it up!
In the Freezer
These rolls can be frozen for up to 3 months in a foil pan or as individual rolls keep in a freezer bag. When you’re ready to enjoy, let them thaw completely then microwave until warm.
Other Savory Breakfast Recipes You’ll Love
- Breakfast Tater Tot Casserole
- Ham and Cheese Egg Bake
- Breakfast Braid
- Sheet Pan Breakfast Quesadillas
- Crescent Roll Breakfast Casserole
- Hawaiian Roll Breakfast Sliders
Breakfast Rolls
Equipment
- One 9×13-inch pan
Ingredients
- 4 eggs
- 2 tablespoons red bell pepper finely diced
- 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
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.4 eggs, 2 tablespoons red bell pepper, 1 tablespoon milk, 1/4 teaspoon black pepper
- Scramble the eggs on the stovetop and set aside to let them cool a bit.
- Open the two cans of crescent dough and unroll the sheets of dough.2 8-ounce cans crescent dough sheets*
- Pinch the two long edges of the sheets together to form one large rectangle (see photos above).
- Spread the cream cheese over the dough.1/3 cup whipped chive and onion cream cheese
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.8 ounces ground breakfast sausage, 4 slices bacon, 1 1/2 cups shredded cheddar cheese
- Roll up the dough tightly.
- Use a serrated knife to cut the rolled up dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.
Notes
- If you can’t find the sheets, you can use a tube of pizza dough or a 1 pound loaf of bread dough (let it thaw and rise) and roll out into a rectangle.
- Save time by using pre-cooked breakfast sausage patties (diced) and pre-cooked bacon.
- You can also use garlic and herb, plain or low-fat whipped cream cheese.
- Let the eggs and meat cool a bit before adding to the dough so it doesn’t soften the dough too much and make it difficult to roll up.
I too struggled with the dough falling apart. As much as I love crescent rolls, I didn’t love them in this. I would definitely take your suggestion and use my own dough or the pizza dough. These were yummy otherwise and very pretty.
I use the crescent roll sheets, no pinching, no leaks.
These were good and I froze some unbaked to bake later. I see where some people were having a hard time cutting these. I put mine in the freezer before cutting and let them freeze a little bit and was able to cut them no problem. Great recipe! They are good with a little country gravy too.
That’s a really good idea. Thanks.
I put graby on mine also. I also added some potatoes. it’s a southern thing for me. grew up in the south.
I made this today for my family. It was so delicious!!! Will be making again. The only hard thing was cutting them into slices.
I’m so glad you enjoyed them! Thanks for taking the time to leave a review! 🙂 ~Kelsey
Just made these for a girls weekend. They turned out delicious. I refrigerated the rolled product for an hour and a half before trying to cut. They cut very easily after that definitely make these again. Thank you.
So happy to hear, Connie! I hope you had a great girls weekend! 🙂 ~Kelsey
Could these be rolled and placed in the Frida overnight and baked in the morning?
Hi Joan – I don’t recommend that. I’m worried the dough wouldn’t rise properly in the oven and result in tough rolls. Hope that helps! ~Kelsey
My daughter and I made these to feed our ranch-hands after gathering cows. For those who don’t know, what you feed them will determine if they will come back the next time, so it’s super important to impress these guys. We assembled them the night before but didn’t bake them until we were ready to serve, and they were delicious. HOWEVER, what a freaking mess we had making these. Some of it was due to operator error, as we got the crescent dough and tried pinching it together. Do NOT try this at home, people! If you must use the serrated dough, make a ball of it with your hands then roll the dough out. Otherwise it will split while rolling it up and dough guts will be absolutely everywhere. We were making 4 batches at 11pm after a hard day of ranch work and let me tell you, it’s a good thing we were so punchy and had a sense of humor. We may or may not have ended up rolling on the floor laughing, with tears flowing. The first batch ended up being balled up in the pan where we just put a ton of cheese on top to disguise what was underneath. After baking it, we just cut it in squares. It was actually a big hit. I’m looking forward to trying these again, maybe in a less stressful environment. 😀
How could I make these into a mini version?
I’ve never tried….I’m worried they’d be difficult to work with if they’re much smaller, but if you try, let me know how they turn out! ~Kelsey
What tempo do I cook them at
Hi Kayla – The full recipe is at the bottom of the blog post. They’re baked at 350F! 🙂 ~Kelsey
These were delicious! The dough was soft and a little hard to cut, but if you’re looking for a fun brunch dish, you should definitely make these!
These Breakfast Rolls sound so flavorful and delicious! Packed with sausage, bacon, eggs, and cheese — they’re the perfect hearty and satisfying way to start the morning. Thanks for sharing.
Mine were very good but sure didn’t turn out like the picture. I had no problem getting the perforated seams together nor rolling it up by a suggestion from another about placing on wax paper then that helping to roll. No touching with your hands then. No leaking either. Worked great. I stretched dough to much so dough was thinner and I got 18 slices instead of 12. I did make this the night before and baked in the morning. I would suggest doing it all in the morning. Would look more like picture. I’d make again definitely.
My family absolutely loved these breakfast rolls! Since retiring, I have taken up cooking and baking which is something entirely new for me and I’m having so much fun finding recipes like this to make for my family! I’m looking forward to finding more recipes like this to make
This makes me SO happy to hear, Deb!! I hope you find lots of new favorites here on Dance Around the Kitchen! 🙂 ~Kelsey
These were delicious and looked so pretty! I only had Canadian bacon but that was a nice complement to the other ingredients. Thanks for sharing!
The whole family loved!