Description

These Tasty Breakfast Rolls are handheld bundles packed with scrambled eggs, savory sausage, crispy bacon, melty cheddar cheese, and red bell pepper, all wrapped in flaky crescent dough with a spread of chive cream cheese. Perfect for meal prep, brunch gatherings, or quick breakfasts on the go, these rolls combine hearty flavors and a convenient portable format.

Ingredients

Scale

For the Egg Mixture:

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

For the Rolls:

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

Prepare the Mise en Place and Preheat: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size. Dice the red bell pepper into small 1/4-inch pieces. Cook the breakfast sausage in a skillet over medium-high heat until browned (about 5-7 minutes), then break it into small pieces and set aside to cool slightly. Cook and crumble the bacon until crispy. Remove the crescent dough from the refrigerator and let it sit at room temperature for about 5 minutes to make it easier to work with.
Make the Scrambled Egg Filling: In a bowl, whisk together the eggs, milk, black pepper, and garlic powder until well combined. Heat a non-stick skillet over medium heat and pour in the egg mixture, stirring gently and continuously until the eggs are just set but still slightly creamy—this should take about 3-4 minutes. Transfer the cooked eggs to a plate and let them cool for about 2 minutes to prevent melting the cream cheese during assembly.
Prepare the Dough Base and Spread the Filling: 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 entire surface of the dough rectangle, leaving about a 1/2-inch border around the edges.
Layer and Assemble the Roll Filling: Evenly distribute the cooled scrambled eggs over the cream cheese layer. Add the cooked breakfast sausage and crumbled bacon on top. Sprinkle the cheddar cheese evenly over the filling, reserving a small handful for the top layer after rolling.
Roll and Portion the Dough: Starting from one of the longer sides, tightly roll the dough into a log, sealing the edge by pressing gently with your fingers. Using a sharp serrated knife or dental floss, cut the roll into 12 equal pieces (each about 1.5 inches wide). Place each roll cut-side up in the prepared baking dish, arranging them with a little room to expand while baking.
Bake and Finish: Bake the rolls in the preheated 350°F oven for 24-26 minutes, until the tops are golden brown and the edges are set. The rolls will puff up slightly and the cheese should melt. Remove from the oven and let cool for 1-2 minutes before serving warm.

Notes

Ensure seams of the crescent dough are well sealed to prevent filling leakage during baking.
Allow scrambled eggs to cool completely before assembling to avoid melting the cream cheese and sliding filling.
Do not overfill the rolls to keep their shape and make slicing easier.
Use a sharp serrated knife or dental floss to cut the rolls cleanly without squishing the filling out.
Store cooled breakfast rolls wrapped individually in foil or plastic wrap in the fridge up to 4 days.
Freeze wrapped rolls in a freezer bag for up to 2 months for convenient future breakfasts.
Reheat in microwave for 45-60 seconds or in the oven at 350°F for 10-12 minutes; frozen rolls should be thawed overnight or heated a little longer.
Feel free to customize by substituting turkey or chicken sausage, or switching out cheddar for other melty cheeses like pepper jack or mozzarella.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast rolls, crescent rolls, breakfast recipe, meal prep breakfast, savory breakfast, handheld breakfast, sausage and eggs, bacon cheddar rolls