Cheesy Breakfast Sausage Rolls

These breakfast rolls are just the thing for lazy weekend mornings or when you want to serve something cozy but impressive for a brunch crowd. Pillowy crescent dough wraps a savory, creamy filling of scrambled eggs, sausage, bacon, and melting cheddar.

I have made these for family gatherings and even the pickiest eaters loved them. The first time I baked these rolls, my kitchen smelled like a diner in the best way possible. Now, every time I bring them out of the oven, the family flocks to the kitchen before they have time to cool.

Ingredients

• Eggs: choose large eggs for richness and fluffier filling
• Red bell pepper: brightens up the flavor and keeps things colorful go for a firm and glossy pepper
• Milk: helps make the eggs tender and creamy whole milk gives the richest taste
• Black pepper: adds warmth and a little zing freshly ground is best
• Crescent dough sheets: flaky and foolproof refrigerated cans make rolling easy just check the date for freshness
• Whipped chive and onion cream cheese: adds tang and a soft texture opt for a tub with visible chive flecks
• Ground breakfast sausage: brings classic breakfast spice use well-seasoned pork or turkey sausage cook until browned
• Bacon: adds smoky crunch cooked until crisp and crumbled for the best bite
• Shredded cheddar cheese: melts beautifully sharp cheddar packs the most flavor use freshly grated if you can

Instructions

Prep the Oven and Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit and generously grease a nine by thirteen inch baking dish with spray so nothing sticks later

Mix the Eggs and Veggies:

In a mixing bowl whisk together the eggs diced red bell pepper milk and black pepper until everything is uniform and fluffy

Scramble the Eggs:

Pour the egg mixture into a nonstick skillet over medium heat stir gently and cook until the eggs are just set but still moist you want them creamy not dry this should take about four minutes set aside to cool slightly

Prepare the Dough:

Open both cans of crescent dough and unroll the sheets onto a clean counter pinch the long edges together tightly to make one big rectangle pat firmly to seal so your filling stays in place during rolling

Spread the Cream Cheese:

Using an offset spatula or the back of a spoon spread the chive and onion cream cheese evenly all over the surface of the dough reaching all the edges

Layer the Fillings:

Sprinkle the scrambled eggs evenly onto the cream cheese then scatter the cooked sausage and crumbled bacon over that finish by topping generously with shredded cheddar cheese

Roll It Up:

Starting from the longer side closest to you carefully roll the dough up as tightly as possible try not to press too hard so the filling does not squeeze out

Slice the Rolls:

Using a serrated knife slice the log into twelve equal pieces saw gently and wipe the blade if it gets sticky this helps you keep pretty swirls

Arrange in the Pan:

Place each roll cut side up into your greased pan nestle them close together so they rise and bake evenly

Bake to Perfection:

Bake for twenty four to twenty six minutes on the center rack until the rolls are puffed and golden brown on top

Serve Warm:

Let cool for a couple of minutes and serve while melty and aromatic these are so good fresh from the oven

My favorite part is the savory mix of cream cheese with sausage and bacon I remember making this for my dad’s birthday brunch the whole pan disappeared in ten minutes Everyone wanted seconds

Storage Tips

Store any leftover rolls in an airtight container in the refrigerator for up to four days For best results microwave them in short bursts or warm in a low oven until heated through This keeps them soft and gooey inside without drying the dough

Ingredient Substitutions

If you do not eat pork feel free to use turkey sausage or chicken bacon Vegetarian sausage crumbles or cooked mushrooms give a nice texture and flavor as well Swap chive and onion cream cheese for plain or try an herbed goat cheese for a twist

Serving Suggestions

Serve these breakfast rolls with a fresh fruit salad or a crisp green salad for a balanced brunch They also pair perfectly with a mug of hot coffee or a tall glass of orange juice My kids love dunking them in a little salsa for extra kick

Cultural and Historical Context

Breakfast rolls are a fun American riff on the classic cinnamon roll format but with all your favorite savory breakfast flavors rolled in This dish brings together familiar diner staples in an easy all in one bake perfect for busy mornings in any household

Seasonal Adaptations

In spring try adding finely chopped asparagus For summer use sautéed zucchini and a sprinkle of fresh basil In fall a handful of cooked sweet potatoes or caramelized onions gives wonderful sweetness

Success Stories

A neighbor once dropped off a pan of these when my youngest was born and since then I have shared them at every family event Last Easter they were gone before I could snap a photo Now everyone expects them at brunch

Freezer Meal Conversion

To freeze make the rolls up to the slicing step and arrange them on a sheet pan Freeze until solid then transfer to a freezer bag When ready to bake thaw in the fridge overnight and proceed with baking You can also freeze baked rolls and reheat gently

These breakfast rolls are a guaranteed hit at any brunch table. Try them once and they’ll quickly become a family tradition.

Recipe FAQs

→ Can I prepare these rolls ahead of time?

Yes, you can assemble the rolls the night before, cover the baking dish, and refrigerate. Simply bake in the morning.

→ What other meats can I use?

Try substituting ham or turkey sausage for a different flavor profile. Adjust seasonings as desired.

→ Can I use a different cheese?

Absolutely, shredded mozzarella, pepper jack, or Swiss all melt well and add tasty variations.

→ How do I store leftovers?

Keep leftover rolls in an airtight container in the refrigerator. Reheat in the oven or microwave.

→ Is it possible to make these vegetarian?

Omit sausage and bacon and add sautéed veggies like mushrooms or spinach for a meat-free option.