Breakfast Crescent Rolls
Flaky crescent rolls filled with scrambled eggs, cheese, and breakfast meat, ideal for a hearty breakfast or brunch. Easy to prepare and baked to golden perfection.
Equipment
- 1 baking sheet greased or lined with parchment paper
- 1 skillet for scrambling eggs
- 1 bowl to whisk eggs
Ingredients
- 2 cans refrigerated crescent roll dough
- 6 to 8 large eggs
- 1 cup shredded cheese cheddar, mozzarella, or favorite
- 1 cup cooked breakfast meat sausage, bacon, or ham, chopped
- Optional: diced bell peppers onions, or spinach
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley or green onions
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet by greasing or lining it with parchment paper.
- Whisk the eggs with salt and pepper in a bowl until blended.
- Scramble the eggs in a skillet over medium heat until just set, then let them cool slightly.
- Stir in the cooked breakfast meat, shredded cheese, and any optional vegetables.
- Unroll the crescent dough and separate into triangles.
- Place a spoonful of the egg mixture onto the wide end of each triangle, then roll up toward the point to enclose the filling.
- Arrange the filled rolls on the prepared baking sheet.
- Bake for 12 to 15 minutes until golden brown and puffed.
- Let rolls cool slightly before serving warm, garnished with parsley or green onions if desired.
Notes
- Use preferred breakfast meats like crumbled sausage, crisp bacon, or diced ham for variety.
- Add bell peppers, mushrooms, or spinach for extra flavor and nutrition.
- Mix cheeses to enhance richness and meltability.
- Store leftovers wrapped in foil at room temperature for up to 1 day.
- Serve with fresh fruit, yogurt, or a side salad for a balanced meal.