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These breakfast rolls are such a go-to for my crew that they never stick around long. Flaky, buttery dough stuffed with soft eggs, sausage, bacon, and loads of cheese—sounds awesome, right? They’re perfect when you need a make-ahead option and don’t want to spend all morning in the kitchen.
Holiday mornings at my place aren’t complete without these rolls. The whole house smells amazing, and honestly, they disappear before I even finish my coffee.
Tasty Ingredients
- Shredded cheddar cheese: melts perfectly, try sharp cheddar for lots of flavor
- Bacon: brings that classic smoky crunch, thick slices stay crispy and crumble up nicely
- Ground breakfast sausage: hearty and spiced, make sure to brown it and let the fat drain off
- Whipped chive and onion cream cheese: tangy and super spreadable, pick a quality one for easy spreading
- Crescent dough sheets: your shortcut to quick prep, keep them cold so they’re easy to unroll
- Black pepper: adds a little kick, always better freshly ground
- Milk: gives eggs a fluffier bite, whole or two percent does the trick
- Red bell pepper: sweet and colorful, pick out shiny firm ones
- Eggs: the star of the show—grab large fresh ones for the best bite
Easy Step-by-Step
- Serve and Dig In:
- Let the rolls sit for a few minutes so they stay together. Grab ‘em warm—trust me, they taste best hot from the oven
- Bake Away:
- Pop the cut rolls in a greased 9x13 pan, leavin’ a little space so they puff up and crisp more. Bake at 350°F for 25 minutes or till golden and the cheese is bubbling
- Slice It Up:
- Roll the dough up like a big log, then use a serrated knife and gently saw through to make twelve pieces. Try to keep the rounds even and the filling inside
- Spread the Goodies:
- Slather cream cheese all over the dough right up to the sides. Drop on those scrambled eggs, scatter the sausage, then cover it all in bacon and cheddar so every bite has everything
- Roll Out the Dough:
- Spread out both crescent dough sheets on the counter, pinch them together at the edge to make one big rectangle. You want it smooth so filling won’t spill
- Mix the Filling:
- Crack eggs in a bowl, pour in milk, toss in pepper and bell pepper, then whisk hard. Cook in a nonstick pan on medium, stirring a lot so you get creamy eggs—let them cool down a bit before filling
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Honestly, seeing my kids dash for the cheesier, bacon-loaded ones is the best. It always takes me back to family brunches and those giant breakfast spreads we’d share together.
Keeping Breakfast Rolls Fresh
Once they’ve cooled, toss the rolls in a container with a snug lid and chill for up to three days. To freeze, lay out cooled rolls on a tray, freeze ‘til firm, then drop them into a bag and push the air out. Heat them in foil, either in the oven or microwave, and you’ll think they’re freshly baked.
Swaps and Shortcuts
Try turkey or veggie sausage if you want something leaner. Any cheese that melts—like Monterey Jack or mozzarella—works just as well. If you’re out of crescent dough, pizza dough or defrosted bread dough bakes up soft and tasty too.
What Goes Great With These
These rolls are awesome next to citrus or a quick fruit salad for something light. Spoon on some salsa or drop a dollop of sour cream if you’re feeling extra. For a bigger brunch, add crispy potatoes or a green salad and you’ve got a feast.
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The Sweet Backstory
This breakfast favorite brings together all those classic morning flavors in a bite. I got the idea from piling eggs and sausage onto biscuits for family brunch—rolling it up just means you get every ingredient in each taste. They’re a huge hit at potlucks and on holidays around here.
FAQs About the Recipe
- → Can I swap the dough for something else?
Totally! Stretch out some pizza dough or even bread dough—the texture’s different but it bakes up great too.
- → What else can I use instead of the cream cheese base?
Try a flavored spread like garlic and herb, regular cream cheese, or even a lighter whipped version—anything creamy works.
- → Is it possible to prep these in advance?
For sure. Put everything together the night before and pop in the fridge. Bake in the morning for the freshest taste.
- → How should I serve these for the best results?
Warm and fresh! The cheese melts perfectly and the pastry stays crispy if you eat them right after baking.
- → Any ideas for adding veggies inside?
Of course! Toss in chopped spinach, mushrooms, or some bell pepper for extra color and flavor.
- → What’s the trick to baking them evenly?
Don’t crowd them in the pan—give each roll a little space and bake till you see that deep golden color all over.