Savory Breakfast Rolls
Savory Breakfast Rolls combine flaky dough with eggs, sausage, bacon, and cheese for a hearty breakfast that’s ready in minutes and perfect for busy mornings or brunches. This simple recipe delivers hearty breakfast pastries with bold flavor.
Ingredients
- 1 can 8 oz/226g refrigerated crescent dough sheet
- 4 large eggs
- ¼ cup 60ml milk
- ½ cup 100g cooked, crumbled sausage
- ¼ cup 50g cooked, crumbled bacon
- 1 cup 100g shredded cheddar cheese
- ¼ cup 40g diced red bell peppers (optional)
- 1 tbsp 5g chopped parsley (optional garnish)
- Salt and pepper to taste
- Cooking spray or 1 tsp oil
- Substitution: Use pizza dough for crescent dough; egg whites for whole eggs; mozzarella for cheddar.
Instructions
Preheat Oven
- I preheat the oven to 375°F (190°C) and grease a 9×13-inch pan for these Savory Breakfast Rolls.
Scramble Eggs
- I whisk 4 eggs with ¼ cup milk, salt, and pepper in a skillet over medium heat, cooking until softly scrambled, then cool slightly for these protein-packed rolls.
Prep Dough
- I unroll 1 can crescent dough on a floured surface, pressing into a rectangle for these savory morning bites.
Layer Fillings
- I spread scrambled eggs, ½ cup sausage, ¼ cup bacon, ¼ cup bell peppers (if using), and 1 cup cheddar evenly over the dough for these hearty breakfast pastries.
Roll and Slice
- I roll the dough tightly from one long side into a log, then slice into 1-inch rolls for this simple recipe.
Bake
- I place rolls flat in the pan, slightly spaced, and bake for 18–22 minutes until golden for these protein-packed rolls.
Serve
- I sprinkle with 1 tbsp parsley and serve warm for these savory morning bites.
Notes
- Use pizza dough for a chewier texture.
- Make ahead and reheat for a quick breakfast during the week.
- Feel free to substitute or omit the meats for a vegetarian version.
- Let rolls cool slightly before serving for best texture.
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