Easy Bacon and Egg Breakfast Rolls

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: 

1. Spray a muffin tin with cooking spray.
2. 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.
3. 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.
4. 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.
5. Starting at one long end, roll the dough in as tight of a roll as you can manage until you’ve rolled it all.
6. 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.
7. Bake according to the crescent roll dough instructions.
8. 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?

Bacon and Egg Breakfast Rolls

Print Pin Rate

Calories: 98kcal

Author: BritniV

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.

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 219mg | Sugar: 2g | Iron: 0.4mg

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