Stuffed Breakfast Rolls (Printable Version)
Buttery crescent rolls stuffed with melted cheese, crispy bacon, savory sausage, and scrambled eggs. A simple dish for weekend mornings or gatherings.
# What You’ll Need:
01 -
4 large eggs
02 -
2 tablespoons of finely chopped red bell pepper
03 -
1 tablespoon of milk
04 -
1/4 teaspoon ground black pepper
05 -
Two cans (8 ounces each) of crescent roll dough
06 -
1/3 cup of onion and chive whipped cream cheese
07 -
1/2 pound (8 ounces) cooked ground breakfast sausage
08 -
4 strips of bacon, cooked and crumbled
09 -
1 and 1/2 cups of shredded cheddar cheese
# Step-by-Step Guide:
01 -
Preheat your oven to 350°F, then lightly grease a 9x13-inch baking dish.
02 -
Beat the eggs with milk and pepper, scramble them in a pan, and let them cool down.
03 -
Press the two crescent dough sheets together to make a big rectangle.
04 -
Spread the cream cheese first, then add the scrambled eggs, sausage, bacon bits, and cheddar cheese on top.
05 -
Tightly roll it up like a log, then slice it into 12 even pieces.
06 -
Bake the rolls for 24-26 minutes, or until they’re golden brown.
# Additional Notes:
01 -
It’s easier to use crescent roll sheets instead of cutting the dough into strips.
02 -
Cool the scrambled eggs before adding them so the dough doesn’t get mushy.
03 -
Switch up the meat and cheese for something different, like ham or Monterey jack.