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An extreme close-up of a single cheesy breakfast roll, showcasing the gooey melted cheddar cheese and savory sausage filling.

Cheesy Breakfast Rolls (The Only Recipe You'll Ever Need)

These Cheesy Breakfast Rolls are the ultimate morning meal. Flaky crescent dough is filled with sausage, bacon, eggs, and gooey cheese for a savory, satisfying, and easy-to-make breakfast that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 8-ounce cans refrigerated crescent roll dough
  • 1 pound breakfast sausage
  • 6 slices bacon cooked and crumbled
  • 8 large eggs lightly beaten
  • 2 cups shredded cheddar cheese divided
  • 4 ounces cream cheese softened
  • 2 green onions finely chopped
  • 2 tablespoons butter melted
  • 1 pinch salt and pepper to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, cook the breakfast sausage over medium-high heat until browned. Drain grease and set aside. Cook bacon until crispy, drain, and crumble.
  3. In a bowl, whisk eggs with salt and pepper. Scramble in the skillet over medium heat until just set.
  4. In a large bowl, combine cooked sausage, crumbled bacon, scrambled eggs, 1.5 cups cheddar cheese, softened cream cheese, and green onions. Mix well.
  5. Unroll crescent dough and press into two large rectangles. Spread the filling evenly over each rectangle.
  6. Roll each rectangle into a tight log from the long side and pinch the seam to seal. Slice each log into 8-10 rolls.
  7. Arrange rolls in the baking dish. Brush tops with melted butter and sprinkle with remaining 1/2 cup of cheese. Bake for 20-25 minutes, or until golden brown.

Notes

Tip 1: For extra flavor, add a pinch of garlic powder to the filling.
Tip 2: Ensure the cream cheese is fully softened to prevent lumps in your filling.
Tip 3: Do not overcook the scrambled eggs initially, as they will continue to cook inside the rolls in the oven.