After making my mini pumpkin cinnamon rolls with Pillsbury crescent rolls, I thought why not try and stuff some of my other favorite foods in crescent rolls and make breakfast rolls? So I did and though a little messy, they were delicious. And best of all, simple as can be.
Bacon and Egg Breakfast Rolls
Ingredients:
- Cooked bacon
- Scrambled eggs
- Shredded cheese
- 1 package of eight crescent rolls (I used Pillsbury)
- Any other toppings you want to add, feel free to go crazy
Instructions:
- Spray a muffin tin with cooking spray.
- Prepare your filling. I cut up the bacon to make it easier to fit into the rolls and scrambled the eggs with cheese. You can mix them all together to make for easier filling or do it in layers.
- Open the can of crescent rolls and lay them down flat in two rectangles, like I did for my pumpkin cinnamon rolls. Pinch the creases together and roll over with a rolling pin (optional) until you have one nice square or rectangle, really doesn’t matter. If the seams aren’t perfectly together no biggie, you can see mine weren’t in the picture above.
- Spread the topping over the dough leaving about a 1/2 inch all the way around so it doesn’t fall out when you’re rolling it.
- Starting at one long end, roll the dough in as tight of a roll as you can manage until you’ve rolled it all.
- Cut pieces that are about a 1/2 – 3/4 inch so they’ll fit into your muffin tin. I recommend cutting the roll with dental floss because it cuts through the dough so well but beware the filling will begin to fall out. Just hold it together and put each roll into an individual muffin cup.
- Bake according to the crescent roll dough instructions.
- Let cool for a minute or two and then pop out. Eat warm.
I love how versatile crescent rolls are and will probably be trying some other form of roll in the near future.
What’s your favorite thing to use crescent roll dough for?
Ingredients
- Cooked bacon
- Scrambled eggs
- Shredded cheese
- 1 package of eight crescent rolls (I used Pillsbury)
- Any other toppings you want to add , feel free to go crazy
Instructions
- Spray a muffin tin with cooking spray.
- Prepare your filling. I cut up the bacon to make it easier to fit into the rolls and scrambled the eggs with cheese. You can mix them all together to make for easier filling or do it in layers.
- Open the can of crescent rolls and lay them down flat in two rectangles, like I did for my pumpkin cinnamon rolls. Pinch the creases together and roll over with a rolling pin (optional) until you have one nice square or rectangle, really doesn't matter. If the seams aren't perfectly together no biggie, you can see mine weren't in the picture above.
- Spread the topping over the dough leaving about a 1/2 inch all the way around so it doesn't fall out when you're rolling it.
- Starting at one long end, roll the dough in as tight of a roll as you can manage until you've rolled it all.
- Cut pieces that are about a 1/2 - 3/4 inch so they'll fit into your muffin tin. I recommend cutting the roll with dental floss because it cuts through the dough so well but beware the filling will begin to fall out. Just hold it together and put each roll into an individual muffin cup.
- Bake according to the crescent roll dough instructions.
- Let cool for a minute or two and then pop out. Eat warm.
Christine Bell says
These look fantastic! I’m pinning for later!
[email protected] says
What a wonderful breakfast idea! Love using Crescent Rolls! Pinning!
Mary Ellen says
Good morning Britni, pinned these for you!
Ken Goh says
This looks so good. Pin for future to do! have a nice day
Kimberly @ A Time to Freeze says
Love this idea! It looks so fun but I can see how easy it would be to make. Those are the best kind of recipes 🙂 Stopping by from the blog boost.
Sheena @ Hot Eats and Cool Reads says
These look fantastic! I love breakfast!
Cara Kueck says
These look so good! I’m heading over to pin these right now because I’m going to have to try them for sure!
Kendra Pahukoa says
oh wow, this looks so good and super easy! i need to try this saturday morning. so glad i found your linky and am now following. 🙂 have a great aloha friday! 🙂
Kerry C says
Another great on the go breakfast. I will have to make so of these and some of the frittatas. Thanks for linking up at Saturday Dishes.