Breakfast Rolls

4.50 from 16 votes

These 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!

Prep Time30

Cook Time25

Total Time55

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: rolls

Calories: 310kcal

Author: Kelsey Byrnes

Equipment

One 9x13-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 9x13-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.

Nutrition