INTRODUCTION
Easy Breakfast Rolls Recipe is a simple and warm morning bake. It gives you a full meal in a roll. The dish uses eggs, sausage, bacon, cheese, cream cheese, and crescent dough. You can make it in one pan and serve it warm. The rolls bake fast and smell good in the kitchen. You can change the fillings to suit your taste or what you have on hand.
If you like quick breakfast ideas that still feel special, this recipe will fit your mornings. For a warm drink to pair with the rolls, try a cozy mocha recipe that pairs well with baked goods: homemade peppermint mocha.
WHY YOU WILL LOVE THIS RECIPE
You will love these breakfast rolls because they are easy, fast, and filling. They use ready-made crescent dough to save time. The rolls combine familiar flavors like eggs, sausage, bacon, and cheddar cheese. The cream cheese adds a soft, tangy layer that keeps the filling moist. You can make the rolls for a family breakfast, a weekend brunch, or a quick weekday meal.
This recipe is also flexible. You can swap meats or cheeses without changing how it cooks. If you want a sweeter or spicier twist, you can add small changes and still keep the prep short. For more simple drink ideas that go well with breakfast, see this easy raspberry mocha that many readers enjoy: easy raspberry mocha.
HOW TO MAKE Easy Breakfast Rolls Recipe
This section shows the simple steps to build and bake the rolls. The method is clear and uses small moves. You will roll up the crescent dough with the filling, slice it, and bake until golden. Keep the egg filling slightly creamy so it stays tender when baked. Work on a clean surface so the dough stays neat.
If you need a warm coffee idea while you bake, consider a short brewing method that keeps your morning calm and quick: 7-brew coffee method.
EQUIPMENT NEEDED
- 9×13-inch baking pan
- Non-stick skillet or frying pan
- Mixing bowl and whisk or fork
- Sharp serrated knife
- Cooking spray or oil for greasing
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients You’ll Need :
- 4 large eggs
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 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
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 350℉ and generously grease a 9×13-inch baking pan with cooking spray.
- In a mixing bowl, whisk together the eggs, finely diced bell pepper, milk, and black pepper until well combined.
- Heat a non-stick skillet over medium-low heat and scramble the egg mixture until just set but still slightly creamy.
- Open both cans of crescent dough sheets and carefully unroll them on a clean work surface. Pinch the two long edges together to form one large rectangle.
- Spread the whipped cream cheese evenly across the entire surface of the dough, leaving about a 1-inch border on one long edge for sealing.
- Layer the cooled scrambled eggs over the cream cheese, followed by the cooked breakfast sausage, crumbled bacon, and finally the shredded cheddar cheese.
- Starting from the long edge opposite your border, carefully roll the dough into a tight log.
- Using a sharp serrated knife, slice the log into 12 equal pieces.
- Place the sliced breakfast rolls cut-side up in your prepared baking pan.
- Bake for 24-26 minutes, or until the tops are beautifully golden brown and the dough is fully cooked through.
HOW TO SERVE Easy Breakfast Rolls Recipe
Serve the rolls warm from the oven. They taste best when the cheese is soft and the dough is golden. Use a spatula to lift each roll from the pan so the filling stays inside. Offer small plates and napkins, as the rolls can be a little messy. A light side of fresh fruit or a green salad gives balance to this rich dish. For a smooth morning drink that pairs well, try a caramel latte style warm cup while you eat: easy caramel latte.
STORAGE & FREEZING : Easy Breakfast Rolls Recipe
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350℉ oven for 8–10 minutes, or until heated through. You can also microwave a single roll for 30–60 seconds, but the crust will be softer.
To freeze, wrap cooled rolls tightly in plastic wrap and then foil, or place them in a freezer-safe bag. Freeze for up to 2 months. To reheat from frozen, thaw in the fridge overnight and warm in a 350℉ oven for 12–15 minutes, or bake frozen rolls at 375℉ for about 20–25 minutes until hot in the center.
SERVING SUGGESTIONS
Pair the rolls with simple sides for a full meal. Fresh fruit like berries, orange slices, or apple wedges adds bright flavor. A small green salad with light dressing works for a brunch spread. Offer ketchup, hot sauce, or a mild mustard for dipping. If you want a fizzy side drink, a refreshing coffee soda can be a fun match: easy coffee soda.
VARIATIONS
- Meat swaps: Use diced ham, smoked turkey, or leftover roast pork instead of sausage and bacon.
- Cheese changes: Try pepper jack, Swiss, or a mix of cheddar and mozzarella.
- Veggie add-ins: Add sautéed spinach, mushrooms, or onions for more veg.
- Spice it up: Mix in a pinch of smoked paprika, chili flakes, or a dash of cayenne to the egg mix.
- Vegetarian version: Use crumbled tofu or plant-based sausage and skip the bacon.
- Mini rolls: Make smaller rolls for bite-size snacks by cutting the log into more pieces and reducing bake time slightly.
FAQs
Q: Can I make these ahead and bake later?
A: Yes. Assemble the rolls, place them in the pan, cover tightly, and store in the fridge. Bake within 24 hours. See the make-ahead tips section for steps.
Q: Can I use refrigerated crescent rolls instead of crescent dough sheets?
A: Yes. The recipe uses sheets for ease, but refrigerated crescent rolls will work. Press seams together to create a single sheet before adding filling.
Q: Can I freeze the rolls before baking?
A: Yes. Wrap the unbaked pan tightly and freeze. Thaw in the fridge overnight and bake as directed.
Q: How do I keep the dough from getting soggy?
A: Make sure the egg mixture is not too wet. Cook the scrambled eggs until just set and let them cool before layering. Use room temperature or slightly chilled fillings to reduce moisture.
Q: Are these rolls safe to eat at room temperature at a brunch?
A: Keep the rolls hot or warm if they will sit out longer than two hours. For food safety, perishable fillings should not stay at room temperature for over two hours.
MAKE-AHEAD TIPS FOR Easy Breakfast Rolls Recipe
You can save time by making parts ahead. Cook the sausage, bacon, and scrambled eggs the night before. Cool them, then store in airtight containers in the fridge. The next morning, unroll the dough, spread the cream cheese, and layer the prepped fillings. Roll and slice, then cover the pan with plastic wrap and chill. When ready to bake, remove the wrap and bake for the full time. If you assemble and freeze the rolls, wrap tightly and thaw in the fridge overnight before baking.
Keep the cream cheese spread cold until you use it. If the cream cheese softens, it will still spread, but a cooler spread will help the dough hold shape. For a crowd, you can double the recipe and bake in two pans at once. Rotate trays if needed for even browning.
Conclusion
These Easy Breakfast Rolls Recipe are warm, simple, and perfect for busy mornings or a small brunch. They come together with a few common ingredients and bake to a golden finish. Try the recipe as written or use the variation ideas to make it your own. For another quick roll idea that uses a fast dough method, you might like this 30 Minute Rolls – Roll Recipe from Your Homebased Mom.
Easy Breakfast Rolls
Ingredients
Method
- Preheat your oven to 350℉ and generously grease a 9×13-inch baking pan with cooking spray.
- In a mixing bowl, whisk together the eggs, finely diced bell pepper, milk, and black pepper until well combined.
- Heat a non-stick skillet over medium-low heat and scramble the egg mixture until just set but still slightly creamy.
- Open both cans of crescent dough sheets and carefully unroll them on a clean work surface. Pinch the two long edges together to form one large rectangle.
- Spread the whipped cream cheese evenly across the entire surface of the dough, leaving about a 1-inch border on one long edge for sealing.
- Layer the cooled scrambled eggs over the cream cheese, followed by the cooked breakfast sausage, crumbled bacon, and finally the shredded cheddar cheese.
- Starting from the long edge opposite your border, carefully roll the dough into a tight log.
- Using a sharp serrated knife, slice the log into 12 equal pieces.
- Place the sliced breakfast rolls cut-side up in your prepared baking pan.
- Bake for 24-26 minutes, or until the tops are beautifully golden brown and the dough is fully cooked through.