Breakfast Rolls wrap softly scrambled eggs, sausage, bacon, chive-and-onion cream cheese, and cheddar inside joined crescent dough. Rolling one large filled rectangle before slicing produces 12 even spirals with a creamy, savory center. This verified American breakfast records 30 minutes preparation, 25 minutes cooking, and 55 minutes total, with a 24–26 minute bake at 350°F.
Breakfast Rolls Ingredients
For the Filling: 4 large eggs; 2 tablespoons red bell pepper, finely diced; 1 tablespoon milk; 1/4 teaspoon black pepper; 1/3 cup whipped chive and onion cream cheese; 8 ounces ground breakfast sausage, cooked; 4 slices bacon, cooked and crumbled; 1 1/2 cups shredded cheddar cheese.
For the Dough: 2 (8-ounce) cans crescent dough sheets.
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How to Make Breakfast Rolls
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
- Cook the eggs: Pour the egg mixture into a skillet over medium heat. Scramble the eggs until just set but still slightly moist. Remove from heat and set aside to cool slightly.
- Prepare the dough: Open the two cans of crescent dough and carefully unroll the sheets. Arrange them side by side and pinch the two long edges together to form one large rectangle of dough.
- Add fillings: Spread the whipped chive and onion cream cheese evenly over the entire surface of the dough. Top with the scrambled eggs, distributing them evenly. Sprinkle the cooked ground sausage, crumbled bacon, and shredded cheddar cheese over the eggs.
- Roll the dough: Starting from one of the long edges, tightly roll up the dough with all the fillings, creating a log shape. Press the seam to seal.
- Slice into rolls: Using a serrated knife, cut the rolled dough into 12 equal slices. A gentle sawing motion works best to avoid squishing the rolls.
- Arrange and bake: Place the sliced rolls in the prepared baking pan, cut side up. Bake for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy while warm.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F (175°C) and grease a 9-by-13-inch pan. Whisk exactly 4 eggs with 2 tablespoons finely diced red bell pepper, 1 tablespoon milk, and 1/4 teaspoon black pepper. Scramble over medium heat only until just set and slightly moist, then remove and cool slightly. Unroll both 8-ounce crescent dough sheets, arrange them side by side, and pinch their long edges into one rectangle. Spread 1/3 cup whipped chive-and-onion cream cheese across the entire surface. Distribute eggs, 8 ounces cooked ground breakfast sausage, 4 cooked and crumbled bacon slices, and 1 1/2 cups shredded cheddar. Starting at one long edge, roll tightly into a log and seal the seam. Saw gently with a serrated knife into exactly 12 equal slices. Arrange cut-side up and bake 24–26 minutes until tops are golden and dough is fully cooked. Cool a few minutes and serve warm.
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Critical Visual and Timing Cues
The eggs should leave the skillet slightly moist because they cook again inside the rolls. Cool them briefly so they do not soften the dough or melt the cream cheese before rolling. The two dough sheets must meet along their long sides and be pinched securely; a gap can release filling. Spread cream cheese edge to edge before adding the heavier layers. Distribute sausage, bacon, and cheese evenly so all 12 slices receive them. Roll from a long edge to make a log with enough length for 12 portions, and press the final seam closed. A gentle sawing motion preserves the spiral instead of compressing it. At 24 minutes, look for golden tops and cooked dough, continuing only toward 26 minutes if needed.
Serving and Storage
The pan makes exactly 12 rolls and serves 12. Let them cool for a few minutes after baking, but serve while warm so the cheese and cream-cheese layer remain soft. Recorded nutrition is 320 calories, 22 grams carbohydrate, 22 grams fat, and 14 grams protein per roll. The recipe contains dairy, eggs, wheat, pork sausage, and bacon, so it is not dairy-free, vegan, vegetarian, gluten-free, or low-carb. Store fully cooled leftovers covered in the refrigerator and reheat until warm. The original method does not provide a make-ahead or freezing instruction, so avoid inventing one as part of the verified preparation.
Practical Kitchen Notes
Keep the protein counts exact: four eggs, eight ounces cooked ground sausage, and four cooked bacon slices. The cream cheese is a whipped chive-and-onion variety measured at 1/3 cup, while cheddar is 1 1/2 cups shredded. Dough means two separate 8-ounce crescent sheets, joined into one rectangle. Cooking spray belongs on the 9-by-13-inch pan. Use a mixing bowl, skillet, serrated knife, and baking pan. Do not add salt, extra vegetables, potatoes, or another cheese. The only measured seasoning is 1/4 teaspoon black pepper, with the chive and onion already supplied by the cream cheese.
Details Worth Preserving
Prepare and cool all cooked fillings before opening the dough. Scramble eggs gently and stop while moist. Lay both sheets flat without stretching them thin, pinch only the joining long edges, and build layers in the recorded order. Keep filling away from falling off the rectangle while still covering the usable surface. Tight, even rolling prevents hollow centers. Mark the log into halves, then quarters, then thirds within each quarter to guide 12 equal cuts. Set every spiral cut-side up with room to expand. Use the golden-top and cooked-dough cues together, preserve the two-minute bake range, and rest the pan briefly before lifting rolls.
Recorded Recipe Tips
- If you can't find crescent dough sheets, you can use regular crescent roll dough - just pinch the perforated seams together before adding the fillings.
- These rolls can be assembled the night before, refrigerated, and baked in the morning. Just add a few extra minutes to the baking time.
- Leftover rolls can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Conclusion
Breakfast Rolls makes 12 rolls in 55 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Breakfast Rolls make?
It makes 12 rolls and serves 12.
- → How long does Breakfast Rolls take?
The recipe records 30 minutes of preparation, 25 minutes of cooking, and 55 minutes total.
- → How many slices should the breakfast-roll log make?
Use a serrated knife with a gentle sawing motion to cut the sealed log into exactly 12 equal slices.
- → How fully should the scrambled eggs cook before assembly?
Cook them until just set but still slightly moist, then remove them from the heat and let them cool slightly before layering.