Breakfast Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
4 eggs
02 -
2 tablespoons red bell pepper, finely diced
03 -
1 tablespoon milk
04 -
1/4 teaspoon black pepper
05 -
8 ounces ground breakfast sausage, cooked
06 -
4 slices bacon, cooked and crumbled
07 -
1 1/2 cups shredded cheddar cheese
→ For the Rolls
08 -
2 (8-ounce) cans crescent dough sheets*
09 -
1/3 cup whipped chive and onion cream cheese
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with cooking spray.
02 -
In a mixing bowl, whisk together eggs, diced bell pepper, milk, and black pepper. Scramble the mixture on the stovetop until cooked through but still moist. Set aside to cool slightly.
03 -
Open the two cans of crescent dough and unroll the sheets. Pinch the two long edges together to form one large rectangle.
04 -
Spread the whipped cream cheese evenly over the dough. Top with scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese, distributing all fillings evenly.
05 -
Carefully roll up the dough tightly from one long edge, creating a log shape. Use a serrated knife to cut the roll into 12 equal slices.
06 -
Place the slices cut-side up in the prepared baking pan. Bake for 24-26 minutes, or until the tops are golden brown.
07 -
Remove from oven and serve warm.
# Notes:
01 -
*If you can't find crescent dough sheets, you can use a tube of pizza dough or a 1-pound loaf of bread dough (thawed and risen), rolled into a rectangle
02 -
Save time by using pre-cooked breakfast sausage patties (diced) and pre-cooked bacon
03 -
Plain, garlic and herb, or low-fat whipped cream cheese can be substituted