Finding time to make a decent breakfast when you’re rushing around in the morning is no easy task. Between getting yourself ready, packing lunches, and trying to get everyone out the door on time, sitting down to anything more than a granola bar can feel impossible.
That’s where these breakfast rolls come in handy. They’re easy to make ahead of time, reheat in minutes, and can be filled with whatever you happen to have in your fridge. Plus, they’re actually filling enough to keep you going until lunch.
Why You’ll Love These Breakfast Rolls
- Perfect for meal prep – Make a batch on Sunday and you’ll have grab-and-go breakfasts ready for the entire week. Just reheat and enjoy!
- Kid-friendly – These handheld rolls are easy for little ones to eat, and they’re packed with protein to keep them full until lunch.
- Customizable – Swap the sausage for turkey sausage, add your favorite veggies, or change up the cheese to make them your own.
- Ready in under an hour – From start to finish, you’ll have hot breakfast rolls on the table in less than 45 minutes, making them doable even on busy mornings.
- Crowd-pleaser – Whether you’re feeding your family or hosting brunch, these savory rolls disappear fast and always get compliments.
What Kind of Sausage Should I Use?
For breakfast rolls, you can use either regular or spicy breakfast sausage depending on your preference. The pre-seasoned ground breakfast sausage you find in the refrigerated section works perfectly, and brands like Jimmy Dean or your store brand are all great options. If you want to mix things up, turkey breakfast sausage is a lighter alternative that still packs plenty of flavor. Just make sure to cook and drain your sausage well before adding it to the rolls – excess grease can make your dough soggy and nobody wants that.
Options for Substitutions
This breakfast recipe is pretty forgiving when it comes to swaps:
- Crescent dough sheets: If you can’t find dough sheets, regular crescent rolls work fine – just pinch the perforations together to seal them. Puff pastry is another option, though it’ll give you a flakier texture.
- Whipped chive and onion cream cheese: Plain cream cheese mixed with a teaspoon of dried chives or chopped green onions does the trick. You could also use garlic and herb cream cheese for a different flavor.
- Breakfast sausage: Ground turkey sausage, regular ground pork, or even diced ham all work well here. Just make sure whatever you use is fully cooked before adding it to the rolls.
- Bacon: Turkey bacon or Canadian bacon are solid substitutes. You can also skip it entirely if you want to keep things simpler or are already using sausage.
- Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely. Use whatever cheese your family enjoys most.
- Red bell pepper: Green bell pepper works just as well, or you can leave it out if peppers aren’t your thing.
Watch Out for These Mistakes While Baking
The biggest mistake when making breakfast rolls is overfilling them, which causes the filling to leak out during baking and creates a mess – stick to about 2-3 tablespoons of filling per roll and leave a small border around the edges for sealing.
Another common error is not cooking your sausage and bacon completely before adding them to the rolls, as the baking time isn’t long enough to cook raw meat through properly.
To avoid dry, rubbery eggs in your rolls, scramble them until they’re just barely set and still slightly wet, since they’ll continue cooking in the oven.
Make sure to seal the edges of your crescent dough tightly by pinching them together, and if you want extra insurance against leaks, brush the seams with a beaten egg before baking.
What to Serve With Breakfast Rolls?
These breakfast rolls are pretty filling on their own, but I love serving them with fresh fruit on the side – think sliced strawberries, melon chunks, or a simple fruit salad to balance out all that savory goodness. A side of hash browns or crispy breakfast potatoes makes for a heartier meal if you’re feeding hungry teenagers or need something more substantial. For drinks, orange juice or a strong cup of coffee pairs perfectly with these rolls, and if you’re hosting brunch, mimosas are always a hit. You could also set out some hot sauce or salsa for anyone who likes a little extra kick with their breakfast.
Storage Instructions
Store: These breakfast rolls are great for meal prep! Once they’ve cooled completely, store them in an airtight container in the fridge for up to 4 days. They make grabbing breakfast on busy mornings so much easier.
Freeze: You can totally freeze these for later. Wrap each roll individually in plastic wrap, then place them all in a freezer-safe bag or container for up to 2 months. This way you can grab just one or two whenever you need them.
Reheat: Pop a roll in the microwave for about 45-60 seconds until warmed through, or heat it in a 350°F oven for 10-12 minutes if you want the outside to crisp up a bit. From frozen, add an extra 30 seconds in the microwave or a few more minutes in the oven.
| Preparation Time | 15-20 minutes |
| Cooking Time | 24-26 minutes |
| Total Time | 39-46 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2900
- Protein: 95-110 g
- Fat: 180-200 g
- Carbohydrates: 130-150 g
Ingredients
For the eggs:
- 4 large eggs
- 2 tbsp finely diced red bell pepper
- 1 tbsp milk
- 1/4 tsp ground black pepper
For assembling the rolls:
- 2 cans (8 oz each) crescent roll dough sheets
- 1/3 cup chive and onion whipped cream cheese
- 8 oz cooked breakfast sausage, crumbled
- 4 slices cooked bacon, crumbled
- 1 1/2 cups cheddar cheese, shredded
Step 1: Preheat the Oven and Prepare Baking Pan
Preheat your oven to 350℉ (175℃).
Grease a 9×13-inch baking pan with cooking spray to prevent sticking, and set it aside for later use.
Step 2: Prepare and Cook the Egg Mixture
- 4 large eggs
- 2 tbsp finely diced red bell pepper
- 1 tbsp milk
- 1/4 tsp ground black pepper
In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and ground black pepper until fully combined.
Transfer the mixture to a skillet and scramble over medium heat on the stovetop until just cooked through.
Set the scrambled eggs aside and let them cool slightly.
I like to undercook the eggs a bit, as they’ll finish setting in the oven later.
Step 3: Prepare the Crescent Roll Dough
- 2 cans (8 oz each) crescent roll dough sheets
Open the two cans of crescent roll dough sheets and unroll them onto a clean work surface.
Pinch the two long edges of the sheets together to form one large rectangle.
This will make it easier to roll up the breakfast filling in the next steps.
Step 4: Assemble the Breakfast Roll Filling
- 1/3 cup chive and onion whipped cream cheese
- scrambled eggs from Step 2
- 8 oz cooked breakfast sausage, crumbled
- 4 slices cooked bacon, crumbled
- 1 1/2 cups cheddar cheese, shredded
Gently spread the chive and onion whipped cream cheese evenly over the prepared dough rectangle.
Layer the cooled scrambled eggs from Step 2 on top of the cream cheese, followed by the cooked crumbled breakfast sausage, crumbled bacon, and shredded cheddar cheese.
Make sure to distribute the ingredients evenly to ensure each roll has a bit of everything.
For a more flavorful touch, I like to sprinkle a little extra black pepper on the filling before rolling.
Step 5: Roll, Slice, and Arrange the Rolls
Starting from one long end, tightly roll up the dough into a log.
Use a serrated knife to carefully cut the log into 12 equal slices.
Place each roll, cut side up, into the prepared baking pan, arranging them so they fit snugly without overlapping.
Step 6: Bake the Breakfast Rolls
Bake the rolls in the preheated oven for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked.
Remove the baking pan from the oven and let the rolls cool slightly before serving.
Serve warm for the best flavor and texture.
Irresistible Breakfast Rolls
Ingredients
For the eggs:
- 4 large eggs
- 2 tbsp finely diced red bell pepper
- 1 tbsp milk
- 1/4 tsp ground black pepper
For assembling the rolls:
- 2 cans (8 oz each) crescent roll dough sheets
- 1/3 cup chive and onion whipped cream cheese
- 8 oz cooked breakfast sausage, crumbled
- 4 slices cooked bacon, crumbled
- 1 1/2 cups cheddar cheese, shredded
Instructions
- Preheat your oven to 350℉ (175℃). Grease a 9x13-inch baking pan with cooking spray to prevent sticking, and set it aside for later use.
- In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and ground black pepper until fully combined. Transfer the mixture to a skillet and scramble over medium heat on the stovetop until just cooked through. Set the scrambled eggs aside and let them cool slightly. I like to undercook the eggs a bit, as they’ll finish setting in the oven later.
- Open the two cans of crescent roll dough sheets and unroll them onto a clean work surface. Pinch the two long edges of the sheets together to form one large rectangle. This will make it easier to roll up the breakfast filling in the next steps.
- Gently spread the chive and onion whipped cream cheese evenly over the prepared dough rectangle. Layer the cooled scrambled eggs from Step 2 on top of the cream cheese, followed by the cooked crumbled breakfast sausage, crumbled bacon, and shredded cheddar cheese. Make sure to distribute the ingredients evenly to ensure each roll has a bit of everything. For a more flavorful touch, I like to sprinkle a little extra black pepper on the filling before rolling.
- Starting from one long end, tightly roll up the dough into a log. Use a serrated knife to carefully cut the log into 12 equal slices. Place each roll, cut side up, into the prepared baking pan, arranging them so they fit snugly without overlapping.
- Bake the rolls in the preheated oven for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked. Remove the baking pan from the oven and let the rolls cool slightly before serving. Serve warm for the best flavor and texture.
