Breakfast Crescent Rolls
Buttery crescent rolls filled with eggs, cheese, and breakfast meat, perfect for a quick, hearty brunch or morning meal with optional veggies and garnishes.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet greased or lined with parchment paper
- 1 skillet for scrambling eggs
- 1 mixing bowl for whisking eggs
Ingredients
- 2 cans refrigerated crescent roll dough
- 6 to 8 large eggs
- 1 cup shredded cheese cheddar, mozzarella, or preferred
- 1 cup cooked breakfast meat sausage, bacon, or ham, chopped
- Optional: diced bell peppers onions, or spinach
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley or green onions
Instructions
- Preheat the oven to 375°F and grease a baking sheet or line it with parchment paper.
- Whisk the eggs with salt and pepper in a bowl, then scramble over medium heat in a skillet until just set. Allow to cool slightly.
- Stir in cooked breakfast meat, shredded cheese, and any optional vegetables into the scrambled eggs.
- Unroll the crescent dough and separate into triangles. Spoon filling onto the wide end of each triangle and roll up tightly.
- Place the rolls on the prepared baking sheet and bake for 12 to 15 minutes until golden brown and puffed.
- Let cool slightly before serving. Garnish with chopped parsley or green onions if desired.
Notes
- Use sausage, bacon, or ham for varied flavor.
- Add bell peppers, mushrooms, or spinach for nutrition.
- Mix cheeses for richer taste.
- Serve with fruit, yogurt, or salad for a balanced meal.