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Breakfast Rolls
John

Breakfast Rolls

Flaky crescent dough filled with soft scrambled eggs, savory sausage, bacon, and melted cheddar for an easy handheld breakfast that works for brunch or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated crescent roll dough
  • 6 large eggs
  • 2 tablespoons milk
  • 1 tablespoon butter
  • 1 cup cooked breakfast sausage crumbled
  • 1/2 cup cooked bacon chopped
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon melted butter for brushing

Equipment

  • Skillet
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat the oven and line a baking sheet with parchment paper.
  2. Scramble the eggs with milk, salt, and pepper in a skillet until just set.
  3. Stir in the sausage, bacon, and cheese so the filling is evenly combined.
  4. Separate the crescent dough, spoon filling onto each triangle, and roll up gently without overfilling.
  5. Place seam-side down on the baking sheet, brush with melted butter, and bake until golden.
  6. Rest for a few minutes before serving warm.

Notes

  • Use fully cooked sausage and bacon to keep prep fast.
  • Scramble the eggs softly because they will finish baking in the oven.
  • Do not overfill the dough or the rolls may open while baking.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer for the best texture.