Breakfast Rolls Sausage Bacon Eggs (Print Version)
# Ingredients:
→ Filling
01 -
4 large eggs
02 -
2 tablespoons red bell pepper, finely diced
03 -
1 tablespoon whole milk
04 -
1/4 teaspoon freshly ground black pepper
05 -
8 ounces ground breakfast sausage, cooked and drained
06 -
4 slices bacon, cooked and crumbled
07 -
1 1/2 cups shredded cheddar cheese
→ Dough and Spread
08 -
2 cans (8 ounces each) crescent dough sheets
09 -
1/3 cup whipped chive and onion cream cheese
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick spray.
02 -
In a mixing bowl, whisk together the eggs, diced red bell pepper, milk, and black pepper until well combined. Scramble the mixture in a skillet over medium heat, then set aside to cool slightly.
03 -
Unroll both cans of crescent dough onto a clean surface. Pinch the long edges of the dough sheets together to form a single large rectangle.
04 -
Evenly spread the whipped chive and onion cream cheese over the surface of the dough. Distribute the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar cheese evenly over the dough.
05 -
Tightly roll up the dough from the long edge to form a log. Using a serrated knife, cut the log into 12 even slices.
06 -
Arrange the slices cut side up in the prepared pan, spacing them slightly apart. Bake for 24–26 minutes until the rolls are golden brown on top.
07 -
Remove from oven and let cool for several minutes before serving warm.
# Notes:
01 -
Allow eggs and meats to cool slightly before assembling to prevent the dough from softening excessively.
02 -
Crescent dough may be substituted with pizza dough or bread dough rolled out to a rectangle if desired.
03 -
For convenience, pre-cooked breakfast sausage and bacon can be used.
04 -
Alternative whipped cream cheese flavors such as garlic and herb or plain may also be used.