Sausage Bacon Breakfast Rolls

These Breakfast Rolls quickly became my solution any time I want a crowd-pleasing morning meal with all the best parts of a classic diner plate tucked right inside fluffy golden dough. The combination of eggs sausage bacon and gooey cheese wrapped neatly in buttery crescent rolls means everyone wakes up with a smile and no one leaves hungry.

When my family first tried these on a holiday morning not a crumb was left I love that I can prep everything ahead then just pop them in the oven while the coffee brews.

Ingredients

• Eggs: give richness and set the base for your filling Use large eggs with deep yellow yolks for the best flavor
• Red bell pepper: adds sweetness and a pop of color Go for a firm shiny pepper
• Milk: makes the eggs extra fluffy Choose whole or two percent
• Black pepper: enhances all the savory flavors Freshly cracked is best
• Crescent dough sheets: keep things quick yet still homemade If you cannot find sheets use pizza dough or bread dough rolled out thin
• Whipped chive and onion cream cheese: brings tang and subtle herbs Look for a spreadable whipped style for easier spreading
• Ground breakfast sausage: gives a classic breakfast taste Select one with a touch of sage or spice if you like heat
• Bacon: for smoky crunch Opt for thick-sliced bacon and cook until crisp
• Shredded cheddar cheese: melds everything together Choose sharp cheddar and freshly grate it for best melting

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit Grease a nine by thirteen inch pan well to prevent sticking

Prepare the Egg Mixture:

In a mixing bowl vigorously whisk eggs bell pepper milk and black pepper until fully blended This makes sure every bite is seasoned and colorful

Scramble the Eggs:

Pour the egg mixture into a nonstick skillet over medium heat Stir gently but continuously until just cooked through but still moist Do not overcook as they will bake further

Cool the Fillings:

Transfer the scrambled eggs to a plate Let the eggs sausage and bacon sit out for a few minutes so they are warm not hot This prevents melting the dough too soon

Form the Dough Base:

Unroll both cans of crescent dough onto a large flat surface Pinch the long edges firmly together to create one large seamless rectangle This keeps your filling from leaking

Spread the Cream Cheese:

Using a small offset spatula spread whipped cream cheese evenly over the dough all the way to the edges For the best flavor chill the cheese first to avoid tearing the dough

Layer the Fillings:

Sprinkle the eggs sausage bacon and cheddar cheese in even layers Do not overfill or the rolls will be difficult to close

Roll and Slice:

Starting with a long edge roll the dough up tightly into a log Use gentle pressure so you do not push out the filling With a serrated knife cut into twelve equal pieces Move slowly to keep slices even

Arrange and Bake:

Place the rolls snugly in the greased pan Bake on the middle rack for twenty four to twenty six minutes until puffed and golden brown on top

Serve Warm:

Let the rolls cool for five minutes before lifting out with a spatula Best enjoyed while the cheese is still melty

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The chive and onion cream cheese always takes these over the top for me I still remember my son sneaking extra crispy bacon bits into a few rolls for himself it is a favorite memory from our weekend breakfasts

Storage Tips

Store leftover rolls in an airtight container in the refrigerator for up to three days Reheat in the oven for a few minutes to bring back the crispiness To freeze wrap individual rolls tightly in foil and keep up to two months then thaw and warm in a low oven

Ingredient Substitutions

Swap the breakfast sausage for cooked ham or even a veggie sausage for a lighter version Try different shredded cheeses like Monterey Jack or pepper jack For extra flavor switch to garlic herb or even plain whipped cream cheese if you prefer

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Serving Suggestions

Serve these breakfast rolls with fresh fruit or a side salad for a balanced brunch My favorite accompaniment is sliced oranges or a simple fruit salad You can also drizzle a little hot honey on top for a sweet savory twist

Recipe Background

Breakfast rollups like these have roots in American comfort breakfasts but also nod to European traditions of stuffed breads Over time I have made these for Easter brunch Saturday game days and even as a late night bite after friends gather around our kitchen island

Recipe FAQs

→ How do I keep the dough from getting soggy?

Allow the eggs, sausage, and bacon to cool slightly before layering onto the dough. This prevents excess moisture from softening the crescent sheets as you roll them up.

→ Can I use different types of cheese?

Absolutely. Cheddar is classic, but mozzarella, Monterey Jack, or a blend of cheeses can be used for varied flavor and melt.

→ What other meats can I substitute for sausage or bacon?

Diced ham, turkey sausage, or even plant-based alternatives work well for different tastes and dietary needs.

→ Will store-bought pizza dough work if I can't find crescent dough?

Yes, pizza dough or bread dough can be rolled into a rectangle and used as a substitute. Adjust baking time as needed.

→ How should I store leftover rolls?

Cool completely, then store in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.