Breakfast Rolls

Why You’ll Love This Recipe

I love how these rolls bring together all my breakfast favorites in one bite—fluffy eggs, gooey cheese, and savory meat wrapped in buttery dough. They’re easy to make thanks to premade crescent sheets, but they taste homemade and special. I also like that I can customize the filling depending on what I have in the fridge. They freeze and reheat well, which makes them a great make-ahead option for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent roll sheets (or pizza dough/bread dough, rolled out)

• Whipped cream cheese (or any flavored cream cheese spread)

• Eggs

• Milk

• Red bell pepper, finely diced

• Black pepper

• Ground beef, sausage, chicken, or a mix

• Cheddar cheese (mild, medium, or sharp)

Directions

1. I start by preheating the oven to 375°F and greasing a 9×13-inch baking dish.

2. I scramble the eggs with milk, bell pepper, and a pinch of black pepper, cooking just until softly set.

3. In a separate skillet, I cook the sausage, beef, or chicken until browned and fully cooked, then set it aside.

4. I roll out the crescent sheet into a large rectangle and spread an even layer of cream cheese on top.

5. I sprinkle the cooked meat, scrambled eggs, and shredded cheddar over the cream cheese layer.

6. I roll up the dough tightly from the long side, like making cinnamon rolls, and slice it into 12 even pieces.

7. I place the rolls cut-side up in the prepared baking dish.

8. I bake for 20–25 minutes, or until the rolls are golden brown and the cheese is melted.

9. I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 12 rolls, enough to serve 6 people. It takes 20 minutes to prep and 25 minutes to bake, so breakfast is ready in under an hour.

Variations

Sometimes I swap cheddar for mozzarella or pepper jack for extra flavor. I also like to add spinach, mushrooms, or jalapeños to the filling for a veggie boost. For a lighter version, I use ground turkey or chicken instead of beef or sausage. If I want to make them ahead, I prepare the rolls, cover the pan, and refrigerate overnight, then bake them fresh in the morning.

storage/reheating

I store leftover rolls in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for 8–10 minutes or microwave them for 30–40 seconds. They also freeze well—I wrap each roll individually and freeze for up to 2 months, reheating straight from frozen when I need a quick breakfast.

FAQs

Can I make these rolls ahead of time?

Yes, I often assemble them the night before, cover the pan, and refrigerate until morning. I bake them fresh when ready to serve.

What kind of meat works best?

I usually use sausage or beef, but ground chicken or turkey works just as well. I sometimes mix two types of meat for more flavor.

Can I make these vegetarian?

Definitely. I skip the meat and add extra scrambled eggs, cheese, and vegetables like spinach, onions, or mushrooms.

Do I have to use crescent roll dough?

No, I can use pizza dough or thawed bread dough. I just roll it out to a rectangle and follow the same steps.

Can I freeze these rolls?

Yes, they freeze beautifully. I freeze them individually after baking and reheat in the oven or microwave for a quick, hot breakfast.

Conclusion

Breakfast Rolls are a delicious and convenient way to enjoy a complete breakfast in one bite. With eggs, meat, cheese, and flaky dough, they’re hearty, flavorful, and loved by both kids and adults. Whether I’m making them for meal prep or serving them fresh from the oven, they always disappear fast.

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