Breakfast Rolls That’ll Change Your Morning Game

Okay, so who else struggles with breakfast? Like, I want something easy, filling, and not another bowl of cereal, you know? These Breakfast Rolls are my absolute go-to—totally loaded with all the goodies: sausage, bacon, eggs, and cheese. Yes, please!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, here’s the real deal. When I hit the grocery store, I’m basically a kid in a candy store. First, grab 4 eggs. Right, we need those. Then, a red bell pepper (just one, trust me, you don’t wanna go overboard). Milk? Just a splash—1 tablespoon, thank you very much. Now, black pepper. I mean, it’s a sprinkle kind of situation.

Oh! And don’t forget those crescent dough sheets (I swear by these). Get two 8-ounce cans, they’re lifesavers. Chive and onion cream cheese? Ugh, yes! 1/3 cup of that magic. You need 8 ounces of ground breakfast sausage (cooked, obviously—unless you’re feeling wild), and don’t skip the 4 slices of bacon (crumble ’em up). Cheese? Shredded cheddar is your friend here—1 1/2 cups, please and thank you!

So Here’s Why I Make This Constantly

Okay, real talk—these rolls are special because they saved my brunch game. One day, I had friends coming over, and I was like “what am I even gonna feed them?” (cue panic). I whipped these up, and OMG. They devoured them like they hadn’t eaten in days. I mean, there were no leftovers. It’s like breakfast fairy dust—everyone’s happy, and I just get to stand there like a culinary genius.

Also, they’re kinda like a hug in food form, you know? Perfect for busy mornings or lazy brunches or any time you just want to feel cozy and full.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, here’s the big secret: when you roll up the dough, make it tight. Like, super tight! I learned this the hard way—my first batch kinda fell apart because I was lazy. Tightly rolling means your delicious filling actually stays inside. So, be a tight roller (that sounds weird, but you get me).

Don’t Mess This Up (My Top Tips)

1. Don’t rush the egg scramble! I once burnt mine because I was impatient—no one wants that.

2. Check your dough. If it’s tearing, just patch it up with a bit of extra dough. No shame.

3. Timing is everything. Bake for 24-26 minutes, but honestly, start checking at 22. We want golden, not burnt!

How to Keep Them From Disappearing (Or, How to Store Them)

Ha! Good luck with that! But seriously, if you have leftovers (which I doubt), pop ’em in an airtight container and they’ll hang out in the fridge for about 3 days. You can reheat in the oven or microwave, but I say oven for that nice crispy magic.

If You Liked This, You’ll Probably Like These Too

You should totally try my *Cheesy Spinach Stuffed Shells* because, yum! Or maybe *Savory Breakfast Burritos* if you’re in the mood for wraps. And let’s be real, who can resist *Mini Quiche Muffins*? So good!

So, what’s your go-to breakfast that makes mornings less of a struggle? I need more ideas! 🥳

Breakfast Rolls

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Start your day with these irresistible Breakfast Rolls, bursting with savory sausage, crispy bacon, fluffy scrambled eggs, and gooey cheese—all wrapped in flaky crescent dough. Perfect for brunch gatherings or a cozy family breakfast, these rolls are not only hearty but also quick to make. With just a few simple steps, you can enjoy a delightful morning treat that everyone will love!

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 12 rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

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 cooked bacon (crumbled)
1 1/2 cups shredded cheddar cheese

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking pan.
In a bowl, whisk together eggs, red bell pepper, milk, and black pepper. Scramble the mixture on the stovetop until cooked; set aside to cool.
Unroll the crescent dough sheets and pinch together edges to form one large rectangle.
Spread cream cheese over the dough, then layer with scrambled eggs, sausage, bacon, and cheddar cheese.
Roll the dough tightly and slice into 12 equal pieces.
Place rolls in the prepared pan and bake for 24-26 minutes until golden brown.
Serve warm and enjoy!