Tasty Breakfast Rolls Bacon Cheese (Printable Version)
# What You'll Need:
→ Dough
01 -
1 sheet crescent dough (approx. 250 g), unperforated
→ Cheese and Dairy
02 -
110 g whipped cream cheese, chive and onion or plain
03 -
60 g shredded cheddar cheese
→ Egg Mixture
04 -
4 large eggs
05 -
15 ml whole milk
06 -
1 pinch fine sea salt
07 -
1 pinch freshly ground black pepper
→ Meats
08 -
125 g breakfast sausage, cooked and crumbled
09 -
80 g bacon, cooked crisp and chopped
→ Vegetables
10 -
60 g red bell pepper, diced
# Step-by-Step Directions:
01 -
Preheat oven to 180°C. Line a baking sheet with parchment paper.
02 -
In a skillet over medium heat, cook the bacon until crispy; transfer to paper towels. In the same skillet, cook sausage until browned and crumbly. Allow both to cool slightly.
03 -
Add diced red bell pepper to the skillet and cook for 2–3 minutes until softened. Let cool.
04 -
In a bowl, beat the eggs with milk, salt, and pepper. Pour into a lightly greased nonstick pan over low heat. Stir gently and cook until just barely set—still soft and slightly runny. Remove from heat and cool completely.
05 -
Unroll crescent dough sheet on a lightly floured surface. If using perforated dough, press seams together to seal completely.
06 -
Evenly spread whipped cream cheese over the dough, leaving a 1 cm border along one long edge for sealing.
07 -
Scatter scrambled eggs in an even layer over the cream cheese, then distribute sausage, bacon, sautéed pepper, and cheddar cheese, covering the surface but avoiding the sealing border.
08 -
Carefully roll up the dough lengthwise, encasing filling tightly. Pinch seam to seal. Using a serrated knife, gently slice into 4 cm thick rounds.
09 -
Place rolls on prepared baking sheet, spacing them apart to allow expansion. Bake in the preheated oven for 24–28 minutes, or until golden brown.
10 -
Let rolls cool on the tray for 5 minutes before serving. Enjoy warm.
# Helpful Notes:
01 -
Allow cooked fillings to cool to room temperature before assembling to prevent the dough from becoming soggy or tearing.
02 -
For a glossy finish, brush rolls with beaten egg before baking.
03 -
Store leftovers in the refrigerator for up to 3 days; reheat gently at 150°C for optimal texture.
04 -
These rolls freeze well; wrap each individually and store frozen for up to 3 months.
05 -
For added flavor, top with everything bagel seasoning prior to baking.