Breakfast Rolls Sausage Bacon Cheese

These breakfast rolls deliver everything you love about a big weekend brunch in a single, cheesy pull-apart treat. Premade crescent dough keeps things speedy, while the filling of eggs, sausage, bacon and melty cheddar makes every bite craveable. I love making a pan of these on cozy mornings when everyone wakes up hungry at once.

My family always hovers near the oven when these bake and they disappear almost instantly. The combination of fluffy egg filling and gooey cheese in buttery dough is irresistible.

Ingredients

• Eggs: add heartiness and bind the filling use fresh large eggs for best texture
• Red bell pepper: gives color and a slight sweetness pick a firm glossy pepper
• Milk: helps keep eggs light and fluffy any dairy or plant milk works here
• Black pepper: seasons the filling use freshly ground for best flavor
• Crescent dough sheets: form a flaky melt in your mouth crust look for unperforated sheets to make rolling easier
• Whipped chive and onion cream cheese: brings creaminess and bright herby flavor choose a smooth whipped variety for easy spreading
• Ground breakfast sausage: delivers savory richness use a quality brand with real spices
• Bacon: packs a smoky crunch cooked until crisp and crumbled
• Shredded cheddar cheese: gets melty for that breakfast classic feel sharp cheddar gives extra flavor

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit and thoroughly grease a 9x13 inch pan this helps the rolls release easily and brown up nicely

Mix and Scramble Eggs:

In a mixing bowl whisk eggs with diced bell pepper milk and black pepper Cook the mixture on your stovetop in a nonstick pan over medium heat Stir gently until just set and creamy Avoid overcooking which leads to rubbery eggs Cool slightly before filling

Prepare Crescent Dough:

Unroll the two crescent dough sheets on a work surface Pinch the long edges together until you create one large rectangle Make sure any seams are sealed so the filling does not escape Roll dough gently to even out thickness if needed

Spread Cream Cheese:

Using an offset spatula or the back of a spoon gently spread a layer of whipped chive and onion cream cheese evenly over the dough Resist the urge to press too hard which can tear the dough

Assemble Filling:

Evenly scatter the scrambled eggs over the cream cheese Top with cooked ground sausage then add crumbled bacon and finish with shredded cheddar Distribute each ingredient evenly to ensure every roll gets plenty of filling

Roll and Slice:

Starting from a long edge roll the dough up tightly into a log Use a serrated knife to cut the log into 12 equal pieces A gentle sawing motion will help prevent squishing

Arrange and Bake:

Place each slice cut side up in the prepared pan Leave just a bit of space between the rolls so they have room to puff up Slide into the oven and bake for about 25 minutes until golden brown on top and cooked through

Serve Warm:

Let the rolls cool for five minutes then lift out and serve while gooey

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Storage Tips

Breakfast rolls keep well in an airtight container in the fridge for up to three days Reheat in the oven at a low temperature so they maintain flakiness rather than become soggy If you want to freeze them individually wrap the baked and cooled rolls tightly and thaw as needed

Ingredient Substitutions

If you cannot find crescent dough sheets use pizza dough or thawed bread dough rolled into a rectangle Garlic herb or plain cream cheese both work and for less fat swap in turkey sausage or low fat bacon Sneak in spinach or mushrooms for extra vegetables

Serving Suggestions

These are best hot and fresh but make a great brunch buffet anchor Pair with a fruit salad and strong coffee for a simple spread For special mornings add a dash of hot sauce or serve with hash browns on the side

Cultural and Historical Context

Breakfast rolls take weekend breakfast classics and streamline them into an easy to share bake The concept is inspired by American breakfast casseroles and pinwheel sandwiches making it practical for gatherings and potlucks While the filling is flexible the method has roots in communal family meals where everyone grabs a piece and lingers at the table

Frequently Asked Questions

→ Can I use regular crescent rolls instead of dough sheets?

Yes, you can use classic crescent rolls. Just press the seams together before adding the filling to create a seamless sheet.

→ What other types of cheese work well?

Sharp cheddar, Monterey Jack, or a blend of your favorites all melt nicely and add great flavor.

→ How do I prevent the dough from becoming soggy?

Let the eggs, sausage, and bacon cool before assembling, so the dough remains firm while rolling and baking.

→ Can these be made ahead of time?

You can assemble rolls the night before, refrigerate covered, and bake fresh in the morning for a quick meal.

→ Are there vegetarian alternatives for the filling?

Swap meat with sautéed mushrooms, spinach, or extra cheese for a hearty vegetarian version.