Description
These Savory Breakfast Rolls combine fluffy scrambled eggs, crispy bacon or sausage, melted cheddar cheese, and fresh green onions all rolled up in flaky puff pastry. Perfectly baked to golden perfection, they make an easy and delicious breakfast or brunch option that’s customizable and convenient.
Ingredients
Scale
Egg Filling
- 4 large eggs, scrambled
- 1 tablespoon milk
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Main Ingredients
- 1 sheet puff pastry or crescent roll dough, thawed if frozen
- 1/2 cup cooked crumbled bacon or breakfast sausage
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Eggs: In a skillet, scramble the eggs with milk, garlic powder, salt, and pepper over medium heat until they are just set but still soft. Remove from heat and set aside.
- Roll Out Dough: On a lightly floured surface, roll out the puff pastry or crescent roll dough into a rectangle shape, ensuring even thickness.
- Assemble Filling: Spread the scrambled eggs evenly over the dough. Sprinkle the crumbled bacon or sausage atop the eggs, followed by shredded cheddar cheese and chopped green onions.
- Roll Up: Starting from one long side, tightly roll the dough into a log shape to encase the filling completely.
- Slice Rolls: Cut the rolled log into 8–10 even slices and arrange them cut-side up on the prepared baking sheet, spacing them slightly apart.
- Brush and Bake: Brush the tops of each roll with melted butter for a golden, glossy finish. Bake in the preheated oven for 18–22 minutes, or until the rolls are golden brown and cooked through.
- Serve: Remove from oven and serve the breakfast rolls warm for the best flavor and texture.
Notes
- Prepare the rolls the night before and bake fresh in the morning for a quick breakfast.
- Swap in vegetables like bell peppers or spinach instead of meat for a vegetarian version.
