Breakfast Crescent Rolls (Print version)
Flaky crescent rolls wrapped around soft scrambled eggs, crisp bacon, and cheddar for a warm handheld breakfast.
# Ingredients:
For the filling
01 -
5 large eggs
02 -
1 tablespoon milk or water
03 -
1 tablespoon unsalted butter
04 -
1/4 teaspoon fine salt
05 -
1/4 teaspoon black pepper
06 -
6 slices cooked bacon, crumbled or torn into pieces
07 -
3/4 cup (85 g) shredded sharp cheddar cheese
08 -
2 tablespoons thinly sliced green onion
For the rolls
09 -
1 can (8 oz or 225 g) refrigerated crescent roll dough, 8-count
10 -
1 large egg beaten with 1 teaspoon water, for egg wash
# Instructions:
01 -
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 -
Whisk the eggs with milk or water, salt, and pepper. Melt the butter in a skillet over medium-low heat, add the eggs, and cook gently until softly set, 2-3 minutes. Remove from the heat.
03 -
Unroll the crescent dough and separate it into 8 triangles. Arrange them on the prepared baking sheet with the wide ends facing you.
04 -
Place a little cheddar on the wide end of each triangle. Top with a spoonful of scrambled eggs, bacon, and a sprinkle of green onion. Do not overfill.
05 -
Roll each triangle from the wide end toward the point, gently tucking the filling inside. Place each roll point side down on the baking sheet.
06 -
Brush the tops lightly with egg wash. Bake for 12-15 minutes, until the rolls are puffed, golden brown, and cooked through.
07 -
Let the rolls rest for 5 minutes before serving so the cheese settles and the filling stays inside.
# Good to know:
01 -
Best served warm after a 5 minute rest.
02 -
Cook the bacon and scramble the eggs up to 1 day ahead.
03 -
Reheat leftovers in a 325°F oven or air fryer for the crispest texture.