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 your favorite flavor)
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 oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
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In a medium bowl, whisk together eggs, red bell pepper, milk, and black pepper.
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Scramble the eggs on the stovetop until just set. Allow to cool slightly.
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Open the crescent dough sheets and unroll them. Pinch the seams together to form one large rectangle.
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Spread the cream cheese evenly over the dough.
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Layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheese on top.
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Roll the dough tightly from the long edge to form a log.
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Using a serrated knife or unflavored dental floss, cut into 12 equal slices.
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Place rolls in the prepared baking dish and bake for 24–26 minutes, until golden brown and cheese is melted.
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Optional: Brush tops with melted butter and sprinkle with parsley before serving.
Notes
- Crescent dough sheets can be substituted with pizza dough or 1-pound loaf of bread dough rolled into a rectangle.
- Use pre-cooked sausage patties or bacon to save time.
- Cream cheese flavors can be varied — try garlic & herb, plain, or roasted red pepper.
- Let eggs and meats cool slightly before adding to the dough to make rolling easier.
- Customize with additional veggies like spinach, mushrooms, or onions.
- Prep Time: 30 min
- Cook Time: 25 min