Breakfast Rolls

Why You’ll Love This Recipe

I love how customizable and convenient these Breakfast Rolls are. They’re portable, freezer-friendly, and easy to reheat. I can prepare them ahead of time and enjoy a hot, homemade breakfast even on the busiest mornings. They’re perfect for brunch, meal prep, or holiday mornings when I want something hearty without much effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent roll dough or pizza dough

• Eggs

• Milk

• Cooked bacon, sausage, or ham

• Shredded cheddar or mozzarella cheese

• Salt and pepper

• Butter (optional for brushing tops)

• Chopped green onions or herbs (optional for garnish)

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a skillet, I scramble the eggs with a splash of milk, salt, and pepper until just cooked through.

3. I roll out the dough and cut it into rectangles or triangles, depending on the type.

4. I layer scrambled eggs, cooked meat, and cheese onto each piece of dough.

5. I roll or fold the dough over the filling and pinch the seams closed.

6. I place the rolls seam-side down on the baking sheet.

7. I brush the tops with melted butter for a golden finish.

8. I bake for 15–20 minutes, until the rolls are puffed and golden brown.

9. I let them cool slightly before serving or packing them up.

Servings and timing

This recipe makes 8 rolls.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add sautéed veggies like bell peppers, onions, or spinach to the filling. For a spicy version, I mix in jalapeños or pepper jack cheese. I’ve even made sweet versions using cinnamon, brown sugar, and cream cheese filling for a breakfast treat. The base is flexible, so I swap meats and cheeses based on what I have on hand.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I pop them in the microwave for about 30–45 seconds or rewarm them in a 350°F oven for 5–7 minutes. I also freeze them after baking; when I’m ready to eat, I thaw them overnight and reheat as usual.

FAQs

Can I make Breakfast Rolls ahead of time?

Yes, I often prepare them the night before and refrigerate. In the morning, I just bake them fresh or reheat.

What’s the best dough to use?

I usually use refrigerated crescent roll dough for convenience, but pizza dough or homemade biscuit dough works well too.

Can I freeze Breakfast Rolls?

Absolutely. I let them cool completely after baking, then wrap them tightly and freeze for up to 2 months.

How do I prevent the rolls from getting soggy?

I avoid overfilling and make sure the eggs are cooked and not watery. Brushing with butter also helps create a crisp top.

Are these good for meal prep?

Yes, I often make a batch on Sunday and reheat them throughout the week for quick, filling breakfasts.

Conclusion

Breakfast Rolls are one of my favorite ways to start the day. They’re hearty, flavorful, and endlessly customizable to suit whatever I’m craving. Whether I’m making them for family brunch or as a grab-and-go breakfast, they always deliver comfort and convenience in every bite.