Why You’ll Love This Recipe

I love these breakfast rolls because they’re everything I need in the morning—quick, portable, and packed with flavor. They’re perfect for meal prep, and I can mix and match the fillings based on what I have on hand. Best of all, they’re warm and flaky with a creamy, cheesy center.

Ingredients

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

1 sheet puff pastry (thawed)
4 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1/2 small red bell pepper, diced
1/4 cup red onion, diced
1/4 cup baby spinach, chopped
1/2 cup shredded cheddar cheese
1/4 teaspoon smoked paprika (optional)
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon sesame seeds (optional, for topping)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, I heat the olive oil over medium heat, then sauté the red bell pepper and onion for about 2–3 minutes, just until softened.
I stir in the spinach and cook for another minute until wilted, then take the pan off the heat.
In a bowl, I whisk together the eggs, milk, salt, and pepper. I pour the mixture into the skillet with the vegetables and gently scramble until just cooked through.
I remove the pan from heat and stir in the shredded cheddar cheese, along with smoked paprika and parsley if I’m using them.
I roll out the puff pastry on a lightly floured surface and spread the egg mixture evenly over it, leaving about a 1-inch border around the edges.
I carefully roll the pastry into a log from the long edge, then slice it into 6 to 8 rolls.
I place the rolls onto the prepared baking sheet and sprinkle the tops with sesame seeds if I’m using them.
I bake for 20–25 minutes until the rolls are golden and puffed.
I let them cool slightly before serving—they’re best enjoyed warm.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Calories: Approximately 230 kcal per serving

Variations

Add cooked breakfast sausage, diced ham, or crumbled bacon for extra protein.
Swap cheddar for mozzarella, Swiss, or pepper jack to change up the flavor.
Mix in sun-dried tomatoes, mushrooms, or jalapeños for a flavor boost.
Use phyllo dough or crescent dough as an alternative to puff pastry.
Make mini rolls for party-size bites or double the recipe to freeze extras.

Storage / reheating

I store cooled rolls in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven or air fryer for about 5–7 minutes. I avoid microwaving as it softens the pastry. I also freeze them individually wrapped and reheat straight from frozen.

FAQs

Can I make these ahead of time?

Yes—I prep and assemble the rolls the night before, store them covered in the fridge, and bake them fresh in the morning.

Can I freeze these breakfast rolls?

Definitely—I freeze them after baking, then reheat in the oven or air fryer for a crisp texture and warm center.

How do I keep the puff pastry from getting soggy?

I let the scrambled eggs cool slightly before spreading, and I don’t overload the pastry with too much filling.

Can I use store-bought crescent dough instead?

Yes—crescent dough works well and gives a softer, bread-like texture compared to puff pastry.

What’s the best way to serve these?

I like them warm from the oven, sometimes with a side of fruit or a dipping sauce like spicy ketchup or aioli for extra flavor.

Conclusion

These savory breakfast rolls are a lifesaver when I need something quick, warm, and delicious in the morning. They’re flaky, cheesy, full of veggies, and endlessly customizable. Whether I’m prepping for the week or feeding a crowd for brunch, they’re always a hit—and they disappear fast!