Bacon Sausage Egg Rolls (Printable Version)
Flaky crescents loaded with cheesy eggs, sausage chunks, and smoky bacon. Baked till golden and totally comforting.
# What You'll Need:
→ Filling
01 -
1 and 1/2 cups cheddar cheese, shredded
02 -
8 ounces of ground breakfast sausage, cooked then drained
03 -
4 slices of bacon, crumbled after cooked
04 -
1 tablespoon of milk, whole
05 -
4 jumbo eggs
06 -
1/4 teaspoon black pepper, freshly ground
07 -
2 tablespoons finely diced red bell pepper
→ Dough and Spread
08 -
1/3 cup whipped chive & onion cream cheese
09 -
2 cans crescent dough sheets, 8 ounces each
# Step-by-Step Guide:
01 -
Spritz a 9x13-inch pan with cooking spray. Set your oven to 350°F (175°C) so it warms up.
02 -
Crack the eggs in a bowl. Toss in bell pepper, milk, and black pepper. Whisk until mixed, then scramble in a skillet on medium. Take them off the stove and let them cool for a bit.
03 -
Lay both crescent dough sheets out on a flat spot. Press the longer sides together to make one big rectangle.
04 -
Spread that whipped chive and onion cream cheese all over the dough. Sprinkle the scrambled eggs, sausage, bacon bits, and cheddar cheese on top—spread them out so every bite gets something good.
05 -
With the long side facing you, roll up the dough into a log. Grab a serrated knife and slice into 12 pieces.
06 -
Place all those slices in the pan, cut side facing up and a little apart. Pop them into the oven and bake till they're golden—about 24 to 26 minutes.
07 -
Take the pan out. Let the rolls cool off for a few minutes and serve them warm.
# Additional Notes:
01 -
Let cooked eggs and meat chill a few minutes so the dough stays firm while you assemble.
02 -
You can swap in rolled-out pizza or bread dough instead of crescent sheets.
03 -
Using pre-cooked bacon and sausage saves time if you want.
04 -
Try other flavors of whipped cream cheese like plain or garlic herb if you like.