Cheddar Sausage Breakfast Rolls (Print Version)
# Ingredients:
→ Egg Mixture
01 -
4 large eggs
02 -
2 tablespoons finely diced red bell pepper
03 -
1 tablespoon milk
04 -
0.25 teaspoon ground black pepper
→ Protein Filling
05 -
227 grams cooked and crumbled breakfast sausage
06 -
4 slices crispy turkey bacon, crumbled
→ Cheese Blend
07 -
130 grams whipped chive and onion cream cheese
08 -
170 grams shredded cheddar cheese
→ Pastry Component
09 -
2 cans (227 grams each) refrigerated crescent roll dough
→ For Greasing
10 -
Cooking spray
# Instructions:
01 -
Set oven to 175°C. Lightly coat a 23×33 cm baking pan with cooking spray.
02 -
In a bowl, whisk eggs, red bell pepper, milk, and black pepper. Cook mixture over medium heat, stirring until just set. Remove from heat and allow to cool slightly.
03 -
On a floured surface, unroll both cans of crescent dough and press seams together to form one large sheet.
04 -
Spread 1/3 of the whipped cream cheese evenly over the dough. Layer with scrambled eggs, cooked sausage, turkey bacon, and shredded cheddar.
05 -
Roll dough tightly from the long edge to form a log. Pinch seam to seal. Using a sharp serrated knife, slice into 12 even pieces. If dough becomes too soft, chill for 10–15 minutes before slicing.
06 -
Arrange rolls cut-side up in the prepared baking pan. Bake at 175°C for 24–26 minutes or until golden and cooked through. Cover loosely with foil if tops brown too quickly.
07 -
Allow rolls to cool for a few minutes. Serve warm, plain or with dipping sauce as desired.
# Notes:
01 -
Avoid overfilling the dough to ensure easier rolling and uniform baking.
02 -
Chilling the dough before slicing provides cleaner cuts for neater rolls.