Ingredients

4 eggs (I use Eggland’s Best for the richest yolks)

3 tbsp red bell pepper (finely diced into 1/4-inch pieces)

2 tbsp milk

1/4 tsp black pepper

1/8 tsp garlic powder

16 oz crescent dough (I prefer Pillsbury for the most consistent rise)

1/2 cup chive cream cheese (room temperature, about 70°F for easy spreading)

8 oz breakfast sausage

4 slices bacon (cooked until crispy and crumbled)

1.75 cups cheddar cheese

Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or a similar size. Dice the red bell pepper into small 1/4-inch pieces, crumble the cooked bacon, and cook the breakfast sausage in a skillet over medium-high heat until browned (about 5-7 minutes). Break the sausage into small pieces and set aside to cool slightly. Remove the crescent dough from the refrigerator and let it sit at room temperature for about 5 minutes.

Step 2: In a bowl, whisk together the eggs, milk, black pepper, and garlic powder until combined. Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently and continuously until the eggs are just set but still slightly creamy, about 3-4 minutes. Transfer the eggs to a plate and let them cool for 2 minutes.

Step 3: Unroll both crescent dough sheets and press them together to form one large rectangle, sealing the seams by pinching and rolling slightly. Spread the room-temperature chive cream cheese evenly across the dough, leaving about a 1/2-inch border around the edges.

Step 4: Evenly distribute the cooled scrambled eggs over the cream cheese layer, then add the cooked breakfast sausage and crumbled bacon. Sprinkle the cheddar cheese on top, keeping a small handful aside for the finishing touch after rolling.

Step 5: Starting from one of the longer sides, tightly roll the dough into a log, pressing the edge gently to seal. Use a sharp knife to cut the roll into 12 equal pieces, approximately 1.5 inches wide. Arrange each roll cut-side up in the prepared baking dish, leaving a little room for expansion.

Step 6: Bake the rolls at 350°F for 24-26 minutes, until golden brown and set. The cheese should be melted and the rolls puffed slightly. Let them cool for 1-2 minutes before serving warm.

Tips & Variations

Press crescent dough seams firmly to prevent filling from leaking during baking.

Let scrambled eggs cool before assembling to avoid melting the cream cheese.

Use seamless crescent dough sheets for easier rolling if preferred.

Swap breakfast sausage with turkey or chicken sausage for a lighter option, or try chorizo for spice.

Substitute cheddar with pepper jack, mozzarella, or a Mexican cheese blend for different flavors.

Replace red bell pepper with green bell pepper, diced jalapeños, or sautéed mushrooms.

For kid-friendly versions, omit spicy ingredients and use mild cheese varieties.

Storage

Once cooled, wrap breakfast rolls individually in foil or plastic wrap and store in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat refrigerated rolls in the microwave for 45-60 seconds or in a 350°F oven for 10-12 minutes until warmed through. If frozen, thaw overnight in the fridge or increase microwave time slightly.

FAQs

Can I use all sausage or all bacon instead of both?

Yes, you can substitute the sausage with extra bacon or vice versa depending on your preference. Just ensure the total amount remains similar to keep the filling balanced.

What if I don’t have chive cream cheese?

You can use plain cream cheese and stir in about a tablespoon of chopped fresh chives or green onions to mimic the flavor. If unavailable, plain cream cheese alone will still work well.