Breakfast Rolls
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!
Servings: 12 rolls
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Equipment (affiliate links)
- 1 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°F and grease a 9x13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk, and 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.
- Pinch the two long edges of the sheets together to form one large rectangle.
- Spread the cream cheese over the dough.
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon, and 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. 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
Serving: 1g | Calories: 310kcal | Carbohydrates: 19g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 640mg | Potassium: 217mg | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 1.8mg | Calcium: 112mg | Iron: 1.5mg