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Breakfast Sausage Egg Crescent Rolls Recipe

ByMadison
Jump to Recipe· 4.7 from 43 reviews

If you’re craving a savory and satisfying morning treat that’s easy to make and irresistibly delicious, you’re going to love this Breakfast Sausage Egg Crescent Rolls Recipe. It’s one of those dishes I keep coming back to when weekends call for a cozy breakfast that feels special but doesn’t require hours in the kitchen. Imagine fluffy scrambled eggs, hearty breakfast sausage, smoky bacon, and sharp cheddar all wrapped up in buttery crescent roll dough. Ready to roll? Let’s dive in!

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Why This Recipe Works

  • Perfect flavor combo: The blend of sausage, eggs, bacon, and cheese is a time-tested breakfast dream team.
  • Hands-off simplicity: Using crescent roll dough makes assembly quick but still yields impressive results.
  • Customizable layers: You can easily tweak fillings to suit your taste—or what’s in your fridge.
  • Fun to eat and share: The roll-up slices are perfect for sharing at brunch or potlucks.
Breakfast Sausage Egg Crescent Rolls, savory breakfast crescent rolls, easy sausage egg breakfast, cheesy crescent roll breakfast, quick morning breakfast ideas - A metal tray filled with eleven golden brown rolled breakfast pastries, each having three visible layers: a soft dough outer layer, a middle layer mixed with cooked ground meat and bits of red pepper, and a creamy yellow cheese and egg filling on top that is melted and slightly browned. The pastries are sprinkled with fresh chopped green herbs and closely packed in the tray with a white marbled surface under the tray. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Breakfast Sausage Egg Crescent Rolls Recipe plays a role in creating layers of flavor and texture. From creamy whipped cream cheese to savory sausage, the components come together beautifully—you’ll want to grab your shopping list before you start!

Breakfast Sausage Egg Crescent Rolls, savory breakfast crescent rolls, easy sausage egg breakfast, cheesy crescent roll breakfast, quick morning breakfast ideas - Flat lay of four whole uncracked brown eggs, a small pile of finely diced bright red bell pepper, a small white ceramic bowl with fresh whole milk, a small white ceramic bowl filled with freshly ground black pepper, two rectangular sheets of pale beige crescent dough, a small white ceramic bowl of whipped cream cheese flecked with green chives and onion pieces, a small pile of browned cooked ground breakfast sausage, four slices of crisp crumbled golden-brown cooked bacon, and a neat mound of shredded sharp orange cheddar cheese all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Eggs: They provide a fluffy, protein-packed base that binds all the flavors together.
  • Red bell pepper: Adds a slight crunch and sweet freshness that brightens the filling.
  • Milk: Keeps the eggs tender when scrambled, making the texture just right.
  • Black pepper: A touch of spice to enhance the overall flavor without overpowering.
  • Crescent dough sheets: The secret shortcut for buttery, flaky pastry that’s easy to roll and bake.
  • Whipped chive and onion cream cheese: Adds richness and a subtle savory note—feel free to swap with your favorite flavored cream cheese.
  • Ground breakfast sausage: Provides hearty, seasoned meatiness that’s essential in a breakfast roll.
  • Bacon: Adds smoky crunch and saltiness that pairs perfectly with the sausage and eggs.
  • Cheddar cheese: A melty, sharp finish that pulls all the elements together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Breakfast Sausage Egg Crescent Rolls Recipe is. I often swap out ingredients based on what I have on hand or what flavor vibe I’m going for, and every time it still feels like a win.

  • Vegetarian Variation: I’ve made these with sautéed mushrooms and spinach instead of sausage and bacon—delicious and hearty without meat.
  • Cheese Swap: Try pepper jack or mozzarella for a different cheese experience that melts wonderfully.
  • Spice it Up: Add some red pepper flakes to the eggs if you love a little heat in your morning.
  • Make it Gluten-Free: Use gluten-free crescent dough or puff pastry to keep this recipe accessible.

Step-by-Step: How I Make Breakfast Sausage Egg Crescent Rolls Recipe

Step 1: Whisk and Scramble Those Eggs

Start by whisking together your eggs, finely diced red bell pepper, milk, and black pepper in a bowl. The milk makes the eggs extra tender, and the pepper adds just a hint of spice. Scramble the mixture gently on medium heat until cooked through but still soft—don’t overcook or they’ll dry out. Once done, set them aside to cool slightly; this is key so the warm eggs don’t soften your dough when assembling the rolls.

Step 2: Prepare the Crescent Dough

Unroll the two cans of crescent dough sheets onto your work surface. Pinch the long edges of the sheets together carefully to create one big rectangular dough sheet. This gives you a nice, even base to layer on the fillings without gaps. Sometimes I lightly dust my surface with flour if the dough feels sticky—makes the rolling easier later on.

Step 3: Layer on the Cream Cheese and Fillings

Spread the whipped chive and onion cream cheese evenly over the dough rectangle. This creamy layer keeps everything moist and adds a subtle tang that balances the richness of the sausage and cheese. Then pile on the cooled scrambled eggs, cooked breakfast sausage, crumbled bacon, and shredded cheddar. Don’t be shy here—you want each bite to have all those flavors mingling perfectly.

Step 4: Roll, Slice, and Bake

Carefully roll the dough up tightly from one long edge, creating a log shape. Using a serrated knife, slice the roll into 12 equal pieces. Place these slices cut side up into a greased 9×13-inch baking pan. Pop them into a preheated 350°F oven for about 24 to 26 minutes—or until the tops turn a gorgeous golden brown. The smell during baking? Pure morning happiness.

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Pro Tips for Making Breakfast Sausage Egg Crescent Rolls Recipe

  • Cool Your Fillings: Always let your eggs and meat cool before layering to prevent dough from getting soggy and tricky to roll.
  • Roll Tight but Gentle: Rolling the dough snugly keeps the rolls together but be gentle to avoid tearing the dough.
  • Even Slices Matter: Use a serrated knife and saw gently to cut neat rolls that bake evenly.
  • Don’t Skip Greasing: Grease your baking pan well so the rolls don’t stick and come out beautifully.

How to Serve Breakfast Sausage Egg Crescent Rolls Recipe

Breakfast Sausage Egg Crescent Rolls, savory breakfast crescent rolls, easy sausage egg breakfast, cheesy crescent roll breakfast, quick morning breakfast ideas - A golden brown roll sits in the center of a white plate, showing a spiral shape made of soft dough with layers of melted yellow and orange cheese, bits of browned meat, and small pieces of green herbs scattered on top and around it. The roll's texture looks fluffy and slightly crispy on the outside, with the inside layers visibly thicker and filled. Next to the plate is a fork with a wooden handle, and a strip of cooked bacon lies nearby on a white marbled surface. In the background, a silver baking pan and a piece of flatbread can be seen slightly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle chopped fresh chives or parsley on top right after baking for a pop of color and fresh flavor. A little drizzle of your favorite hot sauce or a dollop of sour cream on the side can also add a fun kick or creaminess that pairs beautifully with the sausage and eggs.

Side Dishes

These rolls pair wonderfully with a simple mixed green salad dressed in lemon vinaigrette or some roasted breakfast potatoes. Fresh fruit or a light yogurt parfait balances the protein richness if you want to keep things fresh and light alongside.

Creative Ways to Present

For brunch with friends, I like to arrange the sliced rolls on a large wooden board with small bowls of dipping sauces like spicy ketchup or maple mustard. Sometimes, I turn them into a “pinwheel” display by slicing and stacking in a spiral on a platter—eye-catching and easy for guests to grab and enjoy!

Make Ahead and Storage

Storing Leftovers

Leftover rolls keep really well in an airtight container in the fridge for up to 3 days. I usually let them cool completely before storing to avoid condensation making the rolls soggy. Then, I pop one or two out for a quick snack or reheat them for breakfast the next day.

Freezing

If you want to make a big batch, these rolls freeze beautifully! After baking and cooling, wrap each roll individually in plastic wrap and place them in a freezer bag. They last up to 2 months frozen, which makes mornings SO much easier when you just thaw and reheat.

Reheating

I reheat leftover or thawed rolls in a 350°F oven for about 10 minutes until warm and slightly crispy on the outside again. A quick zap in the microwave works too, but you lose a bit of that flaky texture. If I’m in a hurry, the toaster oven is my go-to for reheating.

FAQs

  1. Can I make the Breakfast Sausage Egg Crescent Rolls Recipe vegetarian?

    Absolutely! You can swap the sausage and bacon for veggies like mushrooms, spinach, or even plant-based sausage alternatives. Just sauté your veggies well before assembling to keep the filling moist and flavorful.

  2. What can I use if I don’t have crescent roll dough?

    If crescent roll sheets aren’t available, a tube of pizza dough or a pound of bread dough (thawed and rolled out) works well too. Just roll it into a rectangle shape and assemble similarly. It won’t be quite as flaky but still delicious.

  3. Can I prep these the night before?

    You can assemble the rolls and cover them tightly with plastic wrap, then refrigerate overnight. Bake them fresh in the morning, adding a few extra minutes to the baking time if needed. It’s a great way to save time on busy mornings.

  4. How do I avoid soggy crescent dough when adding the filling?

    Make sure your scrambled eggs, sausage, and bacon are cooled before placing them onto the dough. Hot fillings can cause the dough to become soggy and difficult to roll properly.

Final Thoughts

This Breakfast Sausage Egg Crescent Rolls Recipe has become one of my go-tos when I want something that feeds a crowd and gets rave reviews every time. It’s comforting, filling, and downright fun to make and eat. I love that it’s flexible enough for you to put your own spin on it, whether you’re feeding a family or just treating yourself. Give it a try—you’ll wonder how you ever had breakfast without it!

Print
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Breakfast Sausage Egg Crescent Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 43 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Total Time: 56 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delicious and hearty breakfast rolls filled with scrambled eggs, savory sausage, bacon, and melted cheddar cheese, all wrapped in flaky crescent dough and baked to golden perfection. Perfect for a crowd or meal prep!

Ingredients

Egg Mixture

  • 4 eggs
  • 2 tablespoons red bell pepper finely diced
  • 1 tablespoon milk
  • 1/4 teaspoon black pepper

Dough and Filling

  • 2 8-ounce cans crescent dough sheets
  • 1/3 cup whipped chive and onion cream cheese
  • 8 ounces ground breakfast sausage, cooked
  • 4 slices bacon, cooked and crumbled
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. Preheat and prepare pan: Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray to prevent sticking.
  2. Mix egg ingredients: In a mixing bowl, whisk together the eggs, red bell pepper, milk, and black pepper until combined.
  3. Cook the eggs: Scramble the egg mixture on the stovetop over medium heat until fully cooked, then remove from heat and let cool slightly.
  4. Prepare dough: Open the two cans of crescent dough and unroll the sheets. Pinch the long edges of the sheets together to form one large rectangular dough sheet.
  5. Spread cream cheese: Evenly spread the whipped chive and onion cream cheese over the surface of the dough rectangle.
  6. Add fillings: Layer the cooled scrambled eggs, cooked ground sausage, crumbled bacon, and shredded cheddar cheese evenly over the cream cheese layer.
  7. Roll the dough: Carefully roll up the dough tightly starting from one long edge to the other, creating a log.
  8. Slice rolls: Using a serrated knife, cut the rolled dough log into 12 equal slices for individual rolls.
  9. Bake: Place the rolls cut side up in the prepared pan. Bake in the preheated oven for 26 minutes or until the tops are golden brown and cooked through.
  10. Serve: Remove from oven and serve the breakfast rolls warm for best flavor and texture.

Notes

  • If crescent dough sheets are unavailable, substitute with a tube of pizza dough or 1 pound loaf of bread dough; thaw and roll out into a rectangle.
  • Use pre-cooked diced breakfast sausage patties and pre-cooked bacon to save time during preparation.
  • You can swap whipped chive and onion cream cheese with garlic and herb, plain, or low-fat whipped cream cheese for flavor variation.
  • Allow the eggs and meat filling to cool slightly before spreading on dough to prevent dough from becoming soggy and difficult to roll.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 16 g
  • Cholesterol: 165 mg

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