Breakfast Rolls
Delicious Breakfast Rolls filled with eggs, sausage, cheese, and wrapped in crescent dough.
Equipment
- mixing bowl
- 9×13-inch pan
- Stovetop
- Serrated knife
Ingredients
- 4 units eggs
- 2 tablespoons red bell pepper finely diced
- 1 tablespoon milk
- ¼ teaspoon black pepper
- 2 cans crescent dough sheets 8-ounce each
- ⅓ cup whipped chive and onion cream cheese
- 8 ounces ground breakfast sausage cooked
- 4 slices bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
- In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
- Scramble the eggs on the stovetop and set aside to let them cool a bit.
- Open the two cans of crescent dough and unroll the sheets of dough.
- Pinch the two long edges of the sheets together to form one large rectangle.
- Spread the cream cheese over the dough.
- Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
- Roll up the dough tightly.
- Use a serrated knife to cut the rolled up dough into 12 equal slices.
- Place the rolls into the prepared baking pan.
- Bake for 24-26 minutes, or until the tops are golden brown.
- Serve warm.
Notes
If you can’t find the sheets, you can use a tube of pizza dough or a 1 pound loaf of bread dough (let it thaw and rise) and roll out into a rectangle. Save time by using pre-cooked breakfast sausage patties (diced) and pre-cooked bacon. You can also use garlic and herb, plain or low-fat whipped cream cheese. Let the eggs and meat cool a bit before adding to the dough so it doesn’t soften the dough too much and make it difficult to roll up.
Nutrition
Serving: 1rollCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 225mgSodium: 720mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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