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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.
What’s the serving size? 1 roll?
Yep! One roll.
I typically love all of your recipes, but this one missed the mark as far as instructions. I used the rolls b/c I couldn’t find the sheets, and despite pinching together, they fell apart on assembly. Also, the ingredients were still warm, which caused the dough to become very soft and get holes upon rolling. The recipe should note that the eggs and meat must be cooled down and rolling on parchment might be the way to go. I ended up throwing away the whole mess before baking because it wouldn’t roll and had holes that couldn’t be fixed.
Hi Lauren – I’m so sorry it didn’t work well for you! I updated the blog post to reflect your attempt at using crescent rolls pinched together and added the suggestion to let the filling cool a bit first. I also just sent you an email – I really appreciate your feedback and want to send you a little something from Dance Around the Kitchen! ~Kelsey
Lauren, I made this recipe today and agree it was messy to roll up. Everything was cold except the egg. But I think next time I make it, I’ll put the crescent rolls into a wreath of sorts with the wide part in the middle. You overlap with second tube of rolls to make the center more solid. Rub the cream cheese onto the flat rolls then add the remaining ingredients and then from the outside tips bring it into the middle of the wide part and repeat around each roll. It will look like a wreath when finished.
I made these for a church breakfast and they turned out so well. I couldn’t find crescent dough sheets so I bought two cans of regular crescent rolls, laid out the dough as suggested, and pinched all the cuts together. I also made the sausage the night before (I didn’t use bacon) and then the morning of I made the eggs and gave them plenty of time to cool so rolling wasn’t a problem. They looked great!
So happy to hear, Rachel! Thank you for sharing! 🙂 ~Kelsey
Just curious … Have you ever made these up the night before?
Hi Traci – I don’t recommend assembling them the night before….you can however prep all the filling ingredients so it’s much easier the morning of! 🙂 OR, you can bake them the night before, refrigerate and then reheat (cover the pan with foil and bake at a low temperature until hot).
You mentioned to look at picture of the dough laid out but no picture appears???
It’s about halfway down the blog post…under where it says “Now it’s time to assemble the rolls & bake!” Hope that helps! ~Kelsey
Hi, Kelsey,
I made these for Thanksgiving (this) morning. They were tasty, but here are some things I will do differently when I make them again.
– I will “half” the recipe: the rolls were squished together in my 13 x 9 pan (maybe I added too many ingredients – ???) and the dough on the sides was still somewhat raw. The top was perfectly browned, but the sides were undone. If there was space around them, I’m sure they’d be brown, done, and crispy like the tops. I left them in my oven for 27 minutes.
– I was planning on using all three meats (ground sausage, bacon, and ham), but I ended up using just mild sausage. They were a bit bland. Next time I’ll use other meats and/or spicier sausage.
– I have a tile counter, so I didn’t want to use my counter as a proper spreading space, so I used parchment paper. It was a bit cumbersome, as the dough stuck to the paper and the paper curled up.
– I accidentally bought the hard cream cheese (as opposed to the whipped cream cheese). I put it in the microwave on the defrost setting, which helped soften it up a bit.
– I think it could use some more black pepper or some other seasoning spice to perk it up a bit.
“Halving” the recipe will make it easier to spread, roll, and have space in the pan for full browning.
I gave the recipe a 4 instead of a 5 because of the raw dough on the sides (no instruction to leave space on the sides for browning). The other drawbacks were of my own doing.
Thank you for this recipe. I will try again next Thanksgiving. 🙂
Sincerely,
Amy
I too thought it was a little sloppy, rolling everything up. Lots of slits that had to be snipped shut. It doesn’t look the prettiest but the aroma from my oven tells me to keep trying.😉😋
Can you make these the night before or is it best the day of?
I recommend making it right before enjoying. You can prep the ingredients (make the scrambled eggs, cook the meat, etc.) the day before then assemble and bake when ready to enjoy! 🙂
These turned out amazing!
I omitted the red pepper for a friend that hates veg.
Added some spicy maple butter glaze after they came out of oven and magic!
Delicious recipe, my tastebuds thank you.
This sucked. They didn’t roll out correctly. I have a loaf of bullshit right now. 🤣 Happy Christmas to me, I guess.
Hi Katie – I’m sorry you feel that way. I’ve tested the rolls numerous times without issue as have many others….hope it goes better next time! ~Kelsey
Have you ever tried baking them in a muffin pan? Wondering if that will help with brown all sides??
I haven’t but I’d love to hear how it works out if you try it! 🙂
I made this Christmas morning. All went well, but since we were having hashbrown casserole and fruit with them, I cut them into 24 rolls instead of 12. I also baked them on a sheet pan instead of a casserole. Everyone loved them.
These are good! Just wondering about storage after making them. How long are they good for in the refrigerator? Also- Thoughts on freezing them and how long they would be good for if frozen? I made these for my son but he can’t eat them all in a few days so wanted to try and keep them longer!
Hi Lindsey! They’d be good in the fridge for 3-4 days. Just warm in the microwave before enjoying! And they’d freeze great. You can put them in freezer bags and grab them as needed! Thaw the night before or just microwave from frozen! ~Kelsey
Can you put these together the night before ???
You don’t want to open the can of dough until you’re ready to put them together and bake. Therefore, I’d recommend cooking the fillings ahead of time (scramble the eggs, cook the sausage, etc) and refrigerate until you’re ready to put it together! 🙂
Instead of putting the red peppers in with the eggs ( sometimes that makes them watery) I sauté onions, mushrooms and red peppers together. Felt like sausage could use a kick and sprinkled some red pepper flakes on the sausage when I was cooking it up.
Fast, easy and the nest is that you can warm them up when you want to eat them.
The addition of onions and mushrooms sounds delicious! Thanks for sharing! ~Kelsey
I cooled the egg and sausage mixtures and kept the dough in the fridge until I was ready to assemble – once I rolled I kept both of my rolls in the parchment paper and placed in the freezer for about 30 minutes-an hour prior to cutting so it kept it together.
Turned out amazing and was gone in seconds at a church potluck- was the hit of the party! My picky eater kids even love this- is their new favorite . Definitely recommend!
So happy to hear that, Christine!!! 🙂 ~Kelsey
Wondering how I could make this by using homemade dough.. what type of homemade dough would you use ?
Hi Jessica – You could use my recipe for homemade dinner rolls! One batch would be perfect.
Made these and they turned out well! I did read most of the reviews and made sure all the ingredients were cooled before assembling the roll, placed it on wax paper to roll and baked them on a baking sheet. Still a little challenging to roll but made it work and they tasted great!
Can you freeze these before baking, and is airfying an alternative?
Hi Aliya – I haven’t tried freezing these before baking, so I’m not sure. I also have not tried baking in an airfryer…if you did, I’d love to know how it worked out! ~Kelsey
Roll long or short way??
Roll one long edge into the other long edge. Hope you enjoy them!! ~Kelsey
Not sure if it was that they needed to be squeezed into a 9×13 but I was making a large volume of them so I did them on a sheet pan. I rolled them as tightly as I could and they were falling apart just moving them to the pan. As they cooked they spread horribly and ingredients leaking everywhere. Such a mess!
Hi Meghan – Did you give the filling ingredients the chance to cool a bit before assembling? That certainly helps. Also, I wonder if because you were making so many, perhaps it took longer to assemble, the dough got warm and soft and were therefore more difficult to roll up?