These savory breakfast rolls combine all your morning favorites—eggs, sausage, bacon, and cheese—wrapped in flaky crescent dough for a portable, crowd-pleasing breakfast option. Perfect for busy mornings, weekend brunches, or make-ahead meal prep.
Why You’ll Love This Recipe
- Complete breakfast in one handheld package
- Perfect for meal prep and busy mornings
- Customizable with your favorite breakfast ingredients
- Kid-friendly and great for feeding a crowd
- Freezer-friendly for quick future breakfasts
- Less messy than traditional breakfast plates
- Impressive enough for guests but simple to make
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs form the protein-rich foundation of these breakfast rolls, creating a fluffy, satisfying filling that pairs perfectly with the other ingredients.
Red bell pepper adds a pop of color, subtle sweetness, and vitamin C to the egg mixture. Their gentle crunch provides textural contrast to the soft eggs.
Milk helps create tender scrambled eggs by adding moisture and preventing them from becoming too dry during baking.
Black pepper enhances the savory flavors throughout the rolls without overpowering. This simple seasoning ties all the breakfast flavors together.
Crescent dough sheets provide the perfect flaky, buttery wrapper for all the fillings. They bake to a beautiful golden brown and offer that satisfying pull-apart texture.
Whipped chive and onion cream cheese creates a flavor-packed creamy layer that adds moisture and prevents the rolls from becoming dry. The herbs in the cream cheese complement the savory breakfast elements.
Ground turkey sausage offers protein and savory flavor with less fat. Make sure it’s fully cooked before adding to your rolls.
Turkey bacon brings that classic breakfast flavor and slight smokiness without the heaviness of traditional bacon. The crumbled texture distributes the bacon flavor throughout each bite.
Shredded cheddar cheese binds everything together as it melts, adding richness and that irresistible cheese pull with every bite. It also helps seal the rolls as they bake.
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk, and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool slightly.
- Open the two cans of crescent dough and unroll the sheets. Pinch the two long edges together to form one large rectangle.
- Spread the cream cheese evenly over the dough.
- Top the dough with scrambled eggs, cooked ground turkey sausage, crumbled turkey bacon, and shredded cheddar cheese.
- Roll up the dough tightly into a log.
- Use a serrated knife to cut the rolled dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.
Servings and Timing
This recipe makes 12 hearty breakfast rolls, each containing approximately 350 calories. They’re perfect for serving a family of 4-6 or for meal prepping your breakfast for the week.
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Variations
Vegetarian Option: Skip the meat and double up on vegetables. Try adding spinach, mushrooms, and diced tomatoes for a garden breakfast roll.
Spicy Southwestern: Add diced jalapeños, swap the cheddar for pepper jack cheese, and include a sprinkle of taco seasoning in the egg mixture.
Mediterranean Style: Use feta cheese instead of cheddar, add chopped spinach and sun-dried tomatoes, and sprinkle with oregano.
Herb Garden: Mix fresh chopped herbs like parsley, chives, and dill into the egg mixture for a fresh flavor profile.
Pizza Breakfast Rolls: Spread pizza sauce instead of cream cheese, and add pepperoni and mozzarella for a pizza-inspired breakfast.
Storage/Reheating
Refrigeration: Store cooled breakfast rolls in an airtight container in the refrigerator for up to 3 days.
Freezing: These rolls freeze beautifully! Once completely cooled, wrap individual rolls in plastic wrap and store in a freezer bag for up to 2 months.
Reheating from Refrigerated: Microwave for 30-45 seconds or until heated through. For a crispier exterior, reheat in a 350°F oven for about 10 minutes.
Reheating from Frozen: Thaw overnight in the refrigerator and reheat as above, or microwave frozen rolls for 1-2 minutes. For best results, reheat from frozen in a 350°F oven for 15-20 minutes.
Make-Ahead Tips: You can prepare these rolls the night before, refrigerate unbaked, and bake fresh in the morning. Simply add 5 minutes to the baking time.
FAQs
What if I can’t find crescent dough sheets?
If you can only find perforated crescent roll dough, simply pinch the perforations together well to create a solid sheet. Alternatively, puff pastry can work as a substitute, though the texture will be different.
Can I make these without meat for a vegetarian option?
Absolutely! Simply omit the meat and add more vegetables like sautéed mushrooms, spinach, or diced tomatoes. You might want to add a bit more cheese to maintain the protein content.
How do I prevent the rolls from getting soggy?
Make sure your fillings are cooled before adding them to the dough. Also, ensure your scrambled eggs aren’t too wet and that any meat is well-drained of excess fat or moisture.
Can I use a different type of cheese?
Yes! Feel free to experiment with your favorite cheeses. Monterey Jack, pepper jack, Swiss, or a cheese blend all work well in this recipe.
Is there a way to make these ahead for a brunch party?
You can prepare everything up to the baking step, then refrigerate overnight. In the morning, let the rolls sit at room temperature for about 20 minutes before baking. Add an extra 5 minutes to the baking time if they’re still cold.
My dough is sticking to the knife when cutting. What should I do?
Lightly coat your serrated knife with cooking spray or dip it in flour between cuts. You can also chill the rolled log for 15-20 minutes before cutting to make it firmer.
Can I add other vegetables to the egg mixture?
Definitely! Finely diced onions, mushrooms, spinach, or jalapeños are all great additions. Just make sure to sauté vegetables with high water content to prevent them from releasing moisture during baking.
How do I know when the rolls are fully baked?
The tops should be golden brown, and if you gently lift one roll, the bottom should also have some color. The dough should not appear raw or doughy, especially in the center rolls.
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs. Use two egg whites for each whole egg replaced. Keep in mind this will change the texture and richness of the filling.
Conclusion
These Breakfast Rolls transform the classic components of a hearty breakfast into a convenient, handheld treat that’s perfect for busy mornings or weekend brunches. With protein-rich eggs, savory meats, and melty cheese all wrapped in flaky crescent dough, these rolls offer complete breakfast satisfaction in every bite.
What makes this recipe truly special is its versatility—customize it with your favorite breakfast ingredients, prepare it ahead for easy mornings, or serve it as an impressive addition to your brunch spread. Whether you’re feeding a family on a busy weekday or hosting friends for a special gathering, these Breakfast Rolls are sure to become a staple in your recipe collection.
Try them once, and you’ll discover why so many home cooks rely on this recipe as a delicious solution to making breakfast both special and manageable. Happy baking!
Print
Breakfast Rolls: A Complete Breakfast in Every Bite
- Total Time: 55 minutes
- Yield: 12 rolls
- Diet: Low Fat
Description
A delicious and hearty breakfast option made with crescent dough filled with scrambled eggs, turkey sausage, turkey bacon, cream cheese, and cheddar cheese.
Ingredients
- 4 eggs
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 2 (8-ounce) cans crescent dough sheets
- 1/3 cup whipped chive and onion cream cheese
- 8 ounces ground turkey sausage, cooked
- 4 slices turkey bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk, and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool slightly.
- Open the two cans of crescent dough and unroll the sheets. Pinch the two long edges together to form one large rectangle.
- Spread the cream cheese evenly over the dough.
- Top the dough with scrambled eggs, cooked ground turkey sausage, crumbled turkey bacon, and shredded cheddar cheese.
- Roll up the dough tightly into a log.
- Use a serrated knife to cut the rolled dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.
Notes
- You can adjust ingredient quantities based on taste preferences or dietary restrictions.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven to keep the rolls crispy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
