Breakfast Rolls Recipe

Get ready to fall in love with a breakfast that feels like pure comfort wrapped up in flaky, golden pastry! These Breakfast Rolls are everything you could crave for a weekend morning: creamy, cheesy, loaded with smoky bacon and savory sausage, and wrapped in buttery crescent dough. Every bite delivers a medley of flavors and textures that somehow taste even better shared. Whether you’re after a filling brunch centerpiece or a grab-and-go morning treat, these Breakfast Rolls are about to become your new favorite—just like they did for my family!

Ingredients You’ll Need

You won’t believe how simple yet essential these ingredients are—the perfect example of how classic staples can create something truly unforgettable. Each element plays its own delicious role for the ultimate Breakfast Rolls experience.

• Eggs: The foundation of any hearty breakfast, eggs add richness, structure, and that beloved scramble texture.
• Red bell pepper: These little colorful flecks add a pop of sweetness and vibrant color to the mix.
• Milk: Just a splash makes your eggs fluffier and creamier—trust me, it’s worth it!
• Black pepper: A pinch for seasoning to round out the flavor and bring a gentle heat.
• Crescent dough sheets: The secret shortcut! They bake up beautifully golden and provide that irresistible flaky bite.
• Whipped chive and onion cream cheese: Creamy, flavored cheese brings tang and herby depth throughout the Breakfast Rolls.
• Ground breakfast sausage (cooked): Savory sausage makes it hearty and packs every bite with delicious spice.
• Bacon (cooked and crumbled): Everything’s better with crispy bacon—salty, smoky, and totally craveable!
• Shredded cheddar cheese: Melty cheddar adds gooey goodness and that classic sharp cheese flavor we all love.

How to Make Breakfast Rolls

Step 1: Prep the Oven and Baking Pan

Start by preheating your oven to 350℉. Give a 9×13-inch baking dish a generous mist of cooking spray, so your Breakfast Rolls will lift out effortlessly—and you won’t be left scrubbing after breakfast!

Step 2: Whisk the Eggs and Veggies

Grab a medium mixing bowl and combine the eggs, finely diced red bell pepper, milk, and black pepper. Give it all a whisk until the mixture is nice and even. The milk keeps the eggs tender, and the pops of red bell pepper add a subtle sweetness that takes the whole dish up a notch.

Step 3: Scramble and Cool the Eggs

Pour the egg mixture into a skillet set over medium heat. Stir gently, letting the eggs cook into soft, fluffy curds. Once just cooked through, transfer to a plate to cool for a few minutes—you don’t want to melt the cream cheese later.

Step 4: Prepare the Crescent Dough

Open up those glorious cans of crescent dough. Unroll both sheets gently onto a clean workspace. Now, pinch the long edges together so you have one big rectangle. This step is the trick to snug, bakery-style Breakfast Rolls.

Step 5: Spread the Cream Cheese

Using an offset spatula or the back of a spoon, slather the whipped chive and onion cream cheese all over the surface of the dough. Make sure to reach all the corners; the herby flavor will show up in every bite.

Step 6: Add the Scrambled Eggs, Sausage, Bacon, and Cheese

Next, layer on the cooled scrambled eggs evenly. Sprinkle the cooked sausage crumbles over the top, then add those irresistible bacon bits. Finish with a generous shower of shredded cheddar cheese. It’s a full breakfast in every single roll!

Step 7: Roll It Up

Now comes the fun part. Starting from one long edge, roll everything up tightly into a big log (kind of like a giant cinnamon roll). Take your time and keep it compact so the fillings stay inside.

Step 8: Slice and Arrange

Grab a serrated knife and gently cut the log into 12 even pieces. Arrange them, swirl side up, in your greased baking pan. They’ll snuggle up together as they bake—think of it like a breakfast bread bouquet!

Step 9: Bake to Golden Perfection

Slide your pan into the oven and bake for 24 to 26 minutes, until the tops are a lovely golden brown and the cheese is bubbling around the edges. It’s going to smell absolutely amazing, so brace yourself for hungry kitchen visitors!

Step 10: Serve Warm

Let the Breakfast Rolls cool for just a minute or two (if you can wait), then serve them up warm. Each roll reveals swirls of cheesy, savory filling wrapped in buttery, flaky pastry. Pure breakfast bliss!

How to Serve Breakfast Rolls

Garnishes

Take your Breakfast Rolls from cozy to company-worthy with the right final touches. Fresh chopped chives or green onions sprinkled on top add a pop of color and brightness. A dollop of sour cream or a drizzle of hot sauce is fabulous for those who like an extra kick. You can even add a touch of cracked black pepper for some peppery flair.

Side Dishes

Pair your Breakfast Rolls with a refreshing fruit salad or a simple green salad for something light. Crispy hash browns or oven-roasted potatoes also make a great side if you’re going for a full-on brunch spread. And, of course, a big pot of coffee or a pitcher of fresh orange juice rounds things out beautifully.

Creative Ways to Present

If you want to wow a brunch crowd, try arranging the rolls in a circular pattern on a platter, or stack them in a high pile and garnish with herbs for a show-stopping centerpiece. Serve them in muffin liners for easy, portable portions, or wrap individual rolls in parchment to take Breakfast Rolls on the go for busy weekday mornings.

Make Ahead and Storage

Storing Leftovers

Leftover Breakfast Rolls stay delicious for up to three days when stored in an airtight container in the fridge. Let them cool completely before packing them up to preserve their soft, flaky texture and keep them from getting soggy.

Freezing

You can absolutely freeze Breakfast Rolls! Arrange cooled rolls on a baking sheet and freeze until solid, then transfer to a freezer bag or container. This makes it easy to grab a roll (or several) whenever the craving strikes or when you need a quick breakfast option.

Reheating

To reheat, simply pop a roll in the microwave for 30-45 seconds, or warm several together, covered, in a 325℉ oven for about 10 minutes. If frozen, let them thaw overnight in the refrigerator before reheating as usual. Either way, they turn out soft, melty, and just as wonderful as the day you baked them!

FAQs

Can I use regular crescent rolls instead of dough sheets?

Absolutely! You can use the standard perforated crescent rolls—just pinch all the seams together well to create an even sheet. It may take an extra minute or two, but the result will be just as tasty.

What can I substitute for the whipped chive and onion cream cheese?

Regular whipped cream cheese works perfectly, or try plain cream cheese with a sprinkle of garlic powder and chives mixed in. You could also use a flavored spread you love—just make sure it’s creamy and spreadable.

Can the rolls be assembled the night before?

Yes! You can fully assemble the Breakfast Rolls, cover the pan tightly, and refrigerate overnight. In the morning, just bake as directed (add a couple of extra minutes if needed). They’re perfect for meal prepping or easy entertaining!

How do I make these vegetarian?

Swap the sausage and bacon for sautéed mushrooms, spinach, or your favorite plant-based breakfast meats. The other flavors are so good, you won’t miss a thing!

Can I add other veggies?

Definitely—Breakfast Rolls are super versatile! Try adding sautéed onions, mushrooms, or baby spinach for more flavor, color, and nutrition. Just make sure any extra veggies are cooked and not too wet, so the rolls stay tender and flaky.

Final Thoughts

If you’re searching for a breakfast that’s not just delicious, but genuinely exciting, you’re in for a treat. These Breakfast Rolls are crowd-pleasing, fun to make, and even more delightful to eat—so don’t wait for a special occasion. Whip up a batch soon and see for yourself why they’ve earned a permanent spot in my morning routine!

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