Breakfast Rolls with Sausage Bacon (Print Version)
# Ingredients:
→ 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
→ Dough and Spread
08 -
2 8-ounce cans crescent dough sheets
09 -
1/3 cup whipped chive and onion cream cheese
# Instructions:
01 -
Preheat the oven to 350℉ and grease a 9x13-inch pan with cooking spray.
02 -
In a mixing bowl, whisk together the eggs, red bell pepper, milk, and black pepper. Scramble the eggs on the stovetop and let them cool slightly.
03 -
Open the cans of crescent dough sheets and unroll them. Pinch the long edges together to form one large rectangle.
04 -
Spread the cream cheese evenly over the dough. Layer with scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese.
05 -
Roll the dough tightly into a log. Use a serrated knife to cut the rolled dough into 12 equal slices.
06 -
Place the rolls into the prepared baking pan and bake for 24-26 minutes, or until the tops are golden brown.
07 -
Serve warm as a hearty breakfast or brunch dish.
# Notes:
01 -
If crescent dough sheets are unavailable, substitute with pizza dough or a 1-pound loaf of thawed bread dough rolled into a rectangle.
02 -
To save time, use pre-cooked breakfast sausage patties (diced) and pre-cooked bacon.
03 -
Garlic and herb, plain, or low-fat whipped cream cheese can be used as alternatives.
04 -
Let the scrambled eggs and meats cool slightly before adding them to the dough to prevent softening the dough too much.