Egg and Sausage Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
4 eggs
02 -
1 tablespoon milk
03 -
2 tablespoons finely chopped red bell pepper
04 -
1/4 teaspoon ground black pepper
05 -
4 strips of bacon, cooked and crumbled
06 -
8 ounces fully cooked ground breakfast sausage
07 -
1 1/2 cups cheddar cheese, shredded
→ For the Rolls
08 -
2 cans (8 ounces each) crescent dough sheets*
09 -
1/3 cup whipped cream cheese with chive and onion
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and lightly coat a 9x13-inch baking dish with cooking spray.
02 -
Crack the eggs into a bowl and whisk them up with the bell pepper chunks, milk, and black pepper. Cook them in a skillet over medium heat, stirring, until they’re set but a little soft. Let them cool down a bit.
03 -
Pop the crescent dough containers open, unroll the sheets, and stick the two long sides together to create a big rectangular shape.
04 -
Spread the whipped cream cheese evenly across the dough. Scatter the scrambled eggs, sausage, bacon crumbles, and shredded cheddar on top, making sure everything is spread out evenly.
05 -
Starting from one of the long sides, roll the dough up tightly into a log shape. Use a sharp serrated knife to slice the log into 12 equal pieces.
06 -
Put the slices cut-side up in the baking pan you prepped earlier. Bake them for 24–26 minutes or until the tops turn a nice golden brown.
07 -
Take the rolls out of the oven and enjoy them while they’re still hot.
# Notes:
01 -
*Don’t have crescent dough sheets? Use a roll of pizza dough or a 1-pound loaf of thawed bread dough, rolled into a rectangle.
02 -
You can save time by using pre-cooked sausage patties (chopped) and pre-cooked bacon.
03 -
Feel free to swap in plain whipped cream cheese or a garlic and herb variety. A lighter version works too!