Breakfast Rolls filled with scrambled eggs, bacon, sausage & cheese then rolled in homemade dough and baked to perfection. These rolls are perfect for breakfast, brunch or dinner!
Breakfast Rolls came from two things: first, my absolutely love for all things breakfast. Second, my kids go crazy when I make my Pizza Pinwheels, so I thought to modify those into breakfast fare. The result. OMG. Seriously. They’re so insanely delicious. I love that they’re handheld and still have the high protein breakfast foods I love- eggs, bacon & sausage! They come together quickly too. I use pre-cooked bacon, sausage and store-bought shredded cheese. You can even scramble the eggs in the microwave if you’d like! You can prep all the filling while the homemade dough is resting in a warm spot. Try them- you’ll love them!
Fresh from the oven on a weekend morning, these kugelhopf rolls are absolute show-stoppers. And that’s even before you dip them in melted butter and roll them in cinnamon and sugar! I love to eat them slowly, pulling off one tender doughnut-like piece at a time and taking sips of coffee in between. This recipe is pure buttery, sugary bliss.
The inspiration for these yeasty morning rolls came from the kugelhopf that I recently had at Bread and Chocolate Bakery in Newton, Massachusetts. My husband and I were in town visiting friends, and I’m sorry to say that I completely lost track of the conversation while devouring my roll. It was as tender as a doughnut with a crunchy coating of granulated sugar. It seemed to almost melt in my mouth, leaving a lingering taste of almonds and cinnamon. You understand why I couldn’t stop thinking about it, yes?
- 1 tsp butter
- 5 eggs
- 2 tbsp all purpose flour
- 8 Pillsbury crescent rolls 1 can
- 2 oz cheddar cheese shredded
- 8 turkey breakfast sausages fully cooked
- 1 egg beaten for egg wash
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
- Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
- Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
- Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
- Brush each roll with the egg wash, then sprinkle with some salt and pepper.
- Bake for 15 minutes or until golden brown.
- You can use puff pastry dough in place of crescent dough.
- These can be frozen and reheated in the oven at 400F for 10-15 minutes.
- You can use any type of breakfast sausage that you like.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.