Ingredients
Method
Preparation
- 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.
Baking
- Bake for 24-26 minutes, or until the tops are beautifully golden brown and the dough is fully cooked through.
Notes
Serve the rolls warm for the best flavor and texture. Store leftovers in an airtight container for up to 3 days. Reheat in a 350℉ oven or microwave.