Sausage Bacon Egg Cheese Rolls

This hearty breakfast roll recipe transforms classic morning ingredients into a delicious, swirled pastry that's perfect for weekend brunches or meal prep. The combination of savory breakfast meats, fluffy eggs, and gooey cheese wrapped in flaky crescent dough creates a handheld breakfast that satisfies everyone at the table.

I created these breakfast rolls when hosting a family gathering where we needed a substantial breakfast that could be eaten without forks and knives. They were such a hit that they've become my signature dish for holiday morning gatherings.

Ingredients

• Crescent roll dough sheets: for the quickest preparation and flakiest texture
• Eggs: providing protein and creating the fluffy base for our filling
• Red bell pepper: adding a touch of sweetness and vibrant color to the eggs
• Whipped chive and onion cream cheese: creating a creamy layer that helps bind ingredients
• Ground breakfast sausage: delivering savory flavor and hearty texture
• Bacon: bringing that irresistible smoky taste that makes everything better
• Shredded cheddar cheese: melting throughout for rich creaminess and golden color
• Milk: helping to create lighter and fluffier scrambled eggs
• Black pepper: enhancing all the savory elements without overwhelming

Step-by-Step Instructions

Prepare the Baking Pan:

Preheat your oven to 350°F and thoroughly coat a 9x13 inch baking pan with cooking spray ensuring no spots are missed to prevent sticking.

Prepare the Egg Mixture:

Whisk together eggs red bell pepper milk and black pepper until well combined. The pepper adds just enough seasoning while the tiny bits of bell pepper provide bursts of sweet flavor and color.

Cook the Eggs:

Scramble the egg mixture over medium heat just until set but still slightly glossy. Remove from heat and allow to cool slightly. Overcooking will make the eggs dry in the final product.

Create the Dough Base:

Unroll both cans of crescent dough sheets and carefully pinch the long edges together to form one large rectangle. Press firmly to seal completely so filling doesnt escape during baking.

Layer the Fillings:

Spread the whipped cream cheese in an even layer across the entire dough surface leaving a half inch border. The cream cheese acts as a moisture barrier preventing the dough from becoming soggy.

Add the Protein Layer:

Distribute the cooled scrambled eggs sausage and crumbled bacon evenly over the cream cheese layer. Keep the ingredients in separate layers rather than mixing them for the best texture and visual appeal.

Top with Cheese:

Sprinkle the shredded cheddar cheese evenly over all the fillings pressing lightly to help it adhere to the other ingredients.

Roll and Slice:

Starting from the long edge carefully roll the dough into a tight log using steady even pressure. Use a sharp serrated knife to slice the roll into 12 equal portions about 1 inch thick each.

Arrange and Bake:

Place the sliced rolls cut side up in the prepared baking pan with slight space between each. Bake for 24 to 26 minutes until the tops are golden brown and the dough is fully cooked through.

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The whipped cream cheese is truly the secret ingredient in these rolls. My grandmother always spread a thin layer of cream cheese in her breakfast pastries and I've carried on the tradition. It creates a moisture barrier that keeps the dough from getting soggy while adding a subtle tangy flavor that balances the richness of the meats.

Storage and Reheating

These breakfast rolls keep wonderfully in the refrigerator for up to 4 days stored in an airtight container. For longer storage freeze individually wrapped rolls for up to 3 months. To reheat refrigerated rolls warm them in a 300°F oven for about 10 minutes or microwave for 30 seconds. For frozen rolls thaw overnight in the refrigerator before reheating or microwave from frozen using the defrost setting followed by a brief high heat finish.

Creative Variations

The basic recipe framework supports endless variations. Try using maple flavored breakfast sausage for a sweet and savory combination or substitute ham for either meat. Vegetarian versions work beautifully with sautéed mushrooms spinach and onions in place of the meats. For a southwestern twist add a sprinkle of taco seasoning to the eggs and include diced green chiles and pepper jack cheese instead of cheddar.

Serving Suggestions

While these rolls are complete meals on their own they pair beautifully with fresh fruit for a balanced breakfast. For brunch gatherings serve alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. A drizzle of maple syrup or honey butter on warm rolls adds a delightful sweet contrast to the savory fillings that my children particularly love.

Common Queries

→ Can I use different dough if crescent sheets aren't available?

Yes, pizza dough or a thawed bread loaf rolled into a rectangle works well as a substitute for crescent sheets.

→ What kind of cream cheese can I use?

Any whipped variety, such as garlic and herb or plain, is suitable. Low-fat whipped cream cheese can also be used.

→ Should meat and eggs cool before assembling?

Let the eggs and cooked meat cool slightly to prevent softening the dough and making rolling difficult.

→ Can I prepare these rolls in advance?

You can assemble and refrigerate the rolls before baking, then bake fresh in the morning for best results.

→ How do I serve these for a group?

Bake in a 9x13-inch pan and serve warm. These are perfect for sharing at breakfast or brunch gatherings.