I absolutely love sharing this Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe because it’s like a warm, cozy hug on a plate that comes together so easily. Whenever I need a breakfast that feels special without tons of fuss, this recipe has my back. It’s packed with protein, cheesy comfort, and flaky crescent goodness all in one bite-sized roll that’s perfect for busy mornings or weekend brunches alike.
You’ll find that this Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe is incredibly versatile and crowd-pleasing. I’ve made it for family gatherings, quick weekday breakfasts, and even for a fun potluck surprise. What makes it worth trying is how all those familiar breakfast flavors—sausage, bacon, eggs, cheese—are wrapped in soft, buttery crescent dough. It’s a total game-changer compared to just eggs and toast!
Why You’ll Love This Recipe
- Savory Flavors in Every Bite: The hearty sausage, crispy bacon, creamy cheese, and fluffy eggs come together perfectly inside soft crescent dough.
- Super Easy to Make: You can prep everything ahead and roll it up quickly, making mornings way less stressful.
- Feeds a Crowd Easily: Twelve rolls in one batch — great for families, brunch with friends, or meal prepping breakfast for the week.
- Great for Customizing: Swap in your favorite veggies, cheese, or meats for your own tasty twist on the classic.
Ingredients You’ll Need
To get these rolls just right, you’ll want fresh eggs and quality crescent dough as your base. Each ingredient plays a key role, from the smoky bacon to the soft cream cheese that helps everything stick together beautifully.
- Eggs: They create a fluffy, flavorful filling; fresh eggs scramble best for tenderness.
- Red bell pepper: Adds a mild sweetness and color, finely diced so it blends well.
- Milk: Helps keep the eggs moist and tender when scrambled.
- Black pepper: Simple seasoning to bring out the savory notes.
- Crescent dough sheets: The buttery, flaky base that wraps all the fillings together; I prefer sheets over tubes for ease.
- Whipped chive and onion cream cheese: Brings a subtle tang and creaminess; if you can’t find flavored, plain whipped cream cheese works too.
- Ground breakfast sausage: Cooked and crumbled for rich, salty flavor that balances the eggs.
- Bacon: Crispy and crumbled, boosts texture and smoky depth — I like regular or thick-cut.
- Shredded cheddar cheese: Melts perfectly for gooey, sharp cheddar goodness inside every roll.
Variations
I love how flexible this Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe is—there’s so much room to make it your own. For example, swapping veggies or types of cheese can really shake things up to suit your taste or dietary needs.
- Vegetable swaps: I sometimes add sautéed spinach or mushrooms instead of bell peppers—they bring extra flavor and nutrition.
- Cheese variations: Monterey Jack or pepper jack add a nice twist; your family actually loved the pepper jack version a lot!
- Meat alternatives: Use turkey sausage or skip bacon for a lighter option without losing flavor.
- Spices and herbs: Adding smoked paprika or fresh herbs like parsley can brighten up the flavor profile.
How to Make Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe
Step 1: Prepare Your Ingredients and Scramble the Eggs
Start by preheating your oven to 350°F and greasing a 9×13-inch pan with cooking spray. Crack your eggs into a bowl, add the finely diced red bell pepper, milk, and black pepper, then whisk everything together until well combined. Next, scramble the eggs gently on the stovetop until just set but still moist—I like to cook them low and slow to keep that perfect creamy texture. Set the eggs aside to cool slightly while you get everything else ready; this step helps prevent the dough from getting soggy when you roll it up.
Step 2: Assemble the Crescent Dough Base
Open your two cans of crescent dough sheets and unroll them flat on a clean surface. Here’s a little trick I learned: pinch the sealed edges of the individual dough sheets together firmly to create one large rectangle—this makes rolling and cutting easier and cleaner. Spread the whipped chive and onion cream cheese evenly over the entire dough surface; it acts like a tasty glue holding the fillings in place and adds wonderful flavor beneath the sausage and eggs.
Step 3: Layer the Rest and Roll
Evenly distribute the scrambled eggs over the cream cheese, followed by cooked, crumbled ground sausage, bacon pieces, and shredded cheddar cheese. Make sure your fillings are cooled a bit before spreading to keep the dough from softening too much—that’s a game-changer I discovered after some trial runs. Roll the dough tightly from one long edge to the other, aiming for a snug roll without squeezing out any filling.
Step 4: Slice and Bake
Use a serrated knife to carefully cut your rolled dough into 12 equal slices. Place each slice upright in your prepared baking dish, leaving a little space between them so they can puff up beautifully. Pop the pan into your preheated oven and bake for 24 to 26 minutes or until the tops turn a gorgeous golden brown and the cheese starts bubbling through.
Once baked, let them cool for a few minutes before serving to let the layers settle. These are delicious warm and perfect for grabbing on-the-go, too!
Pro Tips for Making Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe
- Cool Your Fillings First: I can’t stress this enough—letting your eggs and meats cool stops the dough from getting soggy and makes rolling a breeze.
- Pinch Dough Edges Firmly: This keeps the crescent dough from separating during baking so your rolls hold their shape.
- Don’t Overcook Eggs: Scramble them just until creamy and soft for the best texture inside the rolls.
- Use a Serrated Knife for Clean Cuts: This prevents squashing your roll and keeps your slices neat and pretty.
How to Serve Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe
Garnishes
I usually sprinkle a bit of freshly chopped parsley or green onions on top for a pop of color and freshness. A drizzle of hot sauce or a side of ketchup can add extra zing if your crowd likes a little spice with breakfast.
Side Dishes
Serve these rolls alongside fresh fruit or a light spinach salad to balance the richness. I also love pairing them with crispy hash browns or a simple bowl of mixed berries to round out the meal.
Creative Ways to Present
For special brunches, I arrange the rolls on a large platter and surround them with mini serving bowls of jams, pickled jalapeños, or even a homemade creamy avocado spread—guests enjoy mixing and matching flavors, and it makes the meal feel festive and fun.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container in the fridge for up to 3 days. They reheat well, and I find that they actually taste better warmed gently in the oven instead of the microwave—keeps the dough flaky and delicious.
Freezing
If you want to prep ahead, you can freeze unbaked rolls after slicing and placing them in your baking dish, covered tightly with plastic wrap and foil. When ready to bake, just defrost in the fridge overnight and follow baking instructions as usual. This strategy has saved me on many rushed mornings!
Reheating
For reheating, I pop leftover rolls into a 350°F oven for about 10 minutes or until warmed through and slightly crisped. If you’re in a hurry, a quick 30-second zap in the microwave works—but the oven gives that delicious fresh-baked feel again.
FAQs
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Can I use pre-cooked sausage and bacon in this recipe?
Absolutely! Using pre-cooked sausage and bacon can save you time, especially on busy mornings. Just make sure everything is cooled before layering it on the dough so your crescent rolls stay flaky and easy to roll.
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What if I can’t find crescent dough sheets?
If crescent dough sheets aren’t available, try using pizza dough or any bread dough that you can roll into a rectangle. Let it thaw and rise if frozen, then roll it out. The texture will be slightly different but still delicious!
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Can I make these rolls vegetarian?
Yes! Just swap the breakfast sausage and bacon for sautéed mushrooms, spinach, or other veggies you love. You can also add plant-based sausage alternatives for a vegetarian protein boost.
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How do I keep the crescent rolls from getting soggy?
Cooling your cooked fillings before assembling is key, so the moisture doesn’t soak into the dough. Also, spreading the cream cheese first creates a barrier that helps keep the dough flaky and perfect.
Final Thoughts
This Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe has become a weekend staple in my house because it’s just so satisfying and comforting. I love how it combines everything I want in breakfast rolled into one neat package that everyone can grab and enjoy. If you’re looking for a recipe that’s simple, delicious, and sure to impress your family or guests, give this one a try—you might find it becomes your new favorite, too!
Print
Breakfast Sausage, Egg, Bacon and Cheese Crescent Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Breakfast Rolls are a delicious and hearty start to your day, featuring a savory blend of scrambled eggs, breakfast sausage, bacon, cheddar cheese, and whipped chive and onion cream cheese all wrapped in flaky crescent dough. Perfect for brunch or a convenient breakfast on-the-go, these rolls bake to golden perfection, offering a satisfying combination of flavors and textures.
Ingredients
Egg Mixture
- 4 eggs
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
Dough and Fillings
- 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
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃) and grease a 9×13-inch baking pan with cooking spray to prevent sticking.
- Make Egg Mixture: In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined for a flavorful scramble.
- Cook Scrambled Eggs: Pour the egg mixture into a preheated pan on the stovetop and scramble gently until fully cooked but still moist. Set aside to cool slightly.
- Prepare Dough: Open the two cans of crescent dough sheets and unroll them. Pinch the two long edges together to form one large rectangular sheet, creating a uniform base for the filling.
- Assemble Roll: Spread the whipped chive and onion cream cheese evenly over the dough rectangle. Layer the cooled scrambled eggs, cooked ground sausage, crumbled bacon, and shredded cheddar cheese on top.
- Roll Up Dough: Roll the dough tightly from one side to the other, encasing the filling securely inside.
- Slice Rolls: Using a serrated knife, cut the rolled dough into 12 equal slices to create individual breakfast rolls.
- Bake: Place the rolls cut side up in the prepared 9×13-inch pan, spacing them evenly. Bake in the preheated oven for 24-26 minutes or until the tops are golden brown and the dough is cooked through.
- Serve: Remove rolls from the oven and allow to cool slightly before serving warm to enjoy the full flavors.
Notes
- If crescent dough sheets are unavailable, substitute with a tube of pizza dough or 1-pound loaf of bread dough; thaw and rise as needed, then roll into a rectangle.
- For convenience, use pre-cooked breakfast sausage patties (diced) and pre-cooked bacon to save preparation time.
- Alternate cream cheese options include garlic and herb or plain, as well as low-fat whipped cream cheese for a lighter version.
- Allow the eggs and cooked meat to cool slightly before spreading on dough to prevent it from becoming soggy and difficult to roll.
