Ingredients
4 large eggs
2 tablespoons red bell pepper, finely diced
1 tablespoon milk
1/4 teaspoon black pepper
2 (8-ounce) cans refrigerated crescent dough sheets*
1/3 cup whipped chive and onion cream cheese (or plain/other flavors)
8 ounces ground breakfast sausage, cooked
4 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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In a bowl, whisk together eggs, red bell pepper, milk, and black pepper.
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Scramble the eggs in a skillet over medium heat or microwave in 30-second intervals, stirring until fully cooked. Let cool slightly.
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Unroll the crescent dough sheets and pinch the long edges together to form one large rectangle.
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Spread whipped cream cheese evenly over the dough.
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Layer scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese evenly on top.
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Roll the dough tightly into a log and cut into 12 equal slices using a serrated knife or dental floss.
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Place the rolls in the prepared baking pan and bake for 24–26 minutes, or until golden brown.
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Optional: brush the tops with melted butter and sprinkle with parsley before serving. Serve warm.
Notes
- Crescent dough sheets can be replaced with pizza dough rolled into a rectangle or a 1-pound loaf of bread dough.
- Pre-cooked sausage and bacon save time without sacrificing flavor.
- Flavor variations: garlic & herb, roasted red pepper, or plain cream cheese; use Colby Jack, Pepper Jack, or Monterey Jack cheese.
- Ensure eggs and meat are slightly cooled before adding to dough to prevent soggy dough.
- Add vegetables like sautéed onions, mushrooms, or peppers for extra flavor.
- Prep Time: 30 min
- Cook Time: 25 min