Get ready to fall in love with Breakfast Rolls, a gloriously savory and cheesy way to start your morning on the right foot. Imagine warm, fluffy crescent dough rolled up with soft scrambled eggs, smoky bacon, herby sausage, all tied together with melty cheddar and a creamy ribbon of chive and onion cream cheese. Every bite is a celebration of comforting breakfast flavors, and these rolls are just as perfect for lazy weekends as they are for brunch gatherings. Give these Breakfast Rolls a try—you might never look at breakfast the same way again!

Ingredients You’ll Need

The beauty of Breakfast Rolls is that every ingredient earns its place—there’s nothing extra, yet every bite bursts with flavor. Each item you gather will bring its own special something, whether it’s rich creaminess, cheesy gooeyness, or savory satisfaction.

Eggs: The essential base for that classic breakfast flavor and wonderful protein kick.
Red bell pepper (finely diced): Adds sweet, colorful pops that brighten every bite.
Milk: A bit of milk makes the eggs extra fluffy and light.
Black pepper: Just the right touch of seasoning to perk up the filling.
Crescent dough sheets: The magic that holds it all together, making these rolls soft and golden with every bake.
Whipped chive and onion cream cheese: Adds tangy creaminess and irresistible savory depth.
Ground breakfast sausage (cooked): Delivers a juicy, satisfying boost of flavor that makes mornings feel special.
Bacon (cooked and crumbled): Smoky and crispy, it’s a beloved classic that no breakfast should be without.
Shredded cheddar cheese: Melts beautifully into gooey, stretchy ribbons that make these Breakfast Rolls unforgettable.

How to Make Breakfast Rolls

Step 1: Prep Your Pan and Oven

Start off by preheating your oven to 350℉ and giving a 9×13-inch baking pan a generous misting with cooking spray. This way, nothing sticks and each golden swirl of Breakfast Rolls will lift out perfectly.

Step 2: Whisk Up the Eggs

In a medium mixing bowl, combine your eggs, finely diced red bell pepper, milk, and black pepper. Whisk until everything’s combined and the mixture has a fluffy texture—this ensures those pops of pepper and seasoning are distributed throughout every bite.

Step 3: Scramble the Eggs

Pour your egg mixture into a nonstick skillet over medium heat. Gently scramble, stirring frequently, until the eggs are just set but still glossy and soft. Remove from the heat and let them cool for a few minutes so they’re easier to handle.

Step 4: Unroll and Join the Crescent Dough

Pop open those two cans of crescent dough and lay out each sheet. Place them side-by-side, long edges touching, on a lightly floured surface. Pinch the seam where they meet to form one big sturdy rectangle—this will make rolling much easier and prevents any leaks.

Step 5: Spread the Cream Cheese

Using a spatula or butter knife, gently spread the whipped chive and onion cream cheese all over the dough rectangle. This layer is a hidden creamy treat in every roll, so take your time to cover every inch.

Step 6: Add the Fillings

Now for the fun part: layer on the cooled scrambled eggs, then sprinkle the cooked ground sausage and crumbled bacon evenly on top. Finish with a hearty shower of shredded cheddar cheese—this combo is what makes these Breakfast Rolls irresistibly savory and cheesy.

Step 7: Roll It Up

Starting with one of the long sides, carefully roll up the dough into a tight log. Take your time so the filling stays inside—rolling snugly will help the rolls bake up tall and beautiful.

Step 8: Slice and Arrange

With a serrated knife, slice the roll into 12 equal pieces. Place each round, cut side up, into your prepared baking pan. Don’t worry if they look a bit rustic—once they bake, they’ll puff up into golden perfection.

Step 9: Bake to Golden Perfection

Slide the pan into your preheated oven and bake for 24–26 minutes. You’re looking for tops that are golden brown and cheese that’s perfectly melted; your kitchen will smell like breakfast heaven!

Step 10: Serve Warm

Let the Breakfast Rolls cool for just a minute or two before serving. They’re at their absolute best when warm, buttery, and gooey, so don’t wait too long to dig in!

How to Serve Breakfast Rolls

Garnishes

For an extra burst of freshness and color, sprinkle chopped fresh chives or flat-leaf parsley over your Breakfast Rolls right before serving. A little more black pepper or a tiny pinch of flaky sea salt also works wonders for that final touch.

Side Dishes

Pair these rolls with a crisp mixed greens salad or a bowl of fresh fruit for a light, balanced brunch spread. They’re also fantastic next to hash browns, roasted potatoes, or even a bowl of tangy salsa for some dipping action.

Creative Ways to Present

For brunch parties or holiday mornings, arrange your Breakfast Rolls in a wreath shape on a large platter and garnish with baby tomatoes and herbs. Or, serve them individually in cupcake liners for a portable grab-and-go option—great for busy mornings!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Breakfast Rolls (lucky you!), let them cool to room temperature, then store in an airtight container in the refrigerator. They’ll keep fresh and tasty for up to three days, ready for a super easy reheat.

Freezing

These rolls freeze beautifully! Arrange cooled rolls on a baking sheet to freeze individually before popping them into a freezer-safe bag or container. Store for up to two months—just thaw before reheating for a fuss-free breakfast any day.

Reheating

For the best results, warm Breakfast Rolls in a 325℉ oven (covered loosely with foil) for about 10 minutes, or until heated through. If you’re in a hurry, a quick zap in the microwave works too, but the oven keeps them perfectly soft and gooey.

FAQs

Can I add vegetables to the filling?

Absolutely! Feel free to fold in sautéed spinach, mushrooms, or green onions with the eggs. Just be sure any veggies are cooked and drained of excess moisture before adding, so your Breakfast Rolls stay perfectly fluffy and not soggy.

What type of sausage works best?

A classic pork breakfast sausage brings lots of flavor, but you can use turkey sausage or even plant-based sausage if you prefer. Make sure it’s cooked and crumbled, so it mixes evenly into every roll.

Can I make Breakfast Rolls the night before?

Yes! Assemble the rolls up to the point of slicing and placing them in the pan, then cover tightly and refrigerate overnight. In the morning, pop them straight into the oven (you may need to add a couple minutes to the baking time).

How do I keep the rolls from unrolling while baking?

Rolling the dough tightly and placing the rolls snugly against each other in the pan helps them hold their shape. If you’re worried, you can gently pinch the ends closed after slicing before baking.

Can I use regular crescent rolls instead of sheets?

You can! Simply pinch the perforations together once you unroll the dough to create one solid sheet. It works just as well and keeps everything tucked in beautifully.

Final Thoughts

Whether you’re looking to brighten up a weekend or impress brunch guests, these Breakfast Rolls are sure to win hearts and happy stomachs. They’re cozy, cheesy, and made for sharing—so pull apart a warm roll, savor the flavors, and welcome a new breakfast favorite into your kitchen!

Breakfast Rolls Recipe

★★★★★

4.9 from 6 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

These breakfast rolls are a delicious and hearty way to start your day. Packed with eggs, sausage, bacon, and cheese, all wrapped in a flaky crescent dough, they are sure to be a hit at the breakfast table.

Ingredients

Scale

Egg Mixture:

4 eggs
2 tablespoons red bell pepper, finely diced
1 tablespoon milk
1/4 teaspoon black pepper

Rolls:

2 8-ounce cans crescent dough sheets
1/3 cup whipped chive and onion cream cheese
8 ounces ground breakfast sausage, cooked
4 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese

Instructions

Preheat oven and prepare pan: Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
Mix egg mixture: In a mixing bowl, whisk together the eggs, bell pepper, milk, and black pepper.
Scramble eggs: Cook the eggs on the stovetop and set aside to cool slightly.
Prepare dough: Unroll the crescent dough sheets and pinch edges together to form a large rectangle.
Assemble rolls: Spread cream cheese over the dough, then add scrambled eggs, sausage, bacon, and cheese.
Roll up dough: Roll the dough tightly and slice into 12 equal pieces.
Bake: Place rolls in the pan and bake for 24-26 minutes until golden brown.
Serve: Serve warm.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 14g
Cholesterol: 125mg

Keywords: breakfast rolls, crescent dough, eggs, sausage, bacon, cheddar cheese