Breakfast Crescent Rolls
These Breakfast Crescent Rolls happen to be one of my kids’ favorite childhood breakfast recipes. They’re quick to assemble any day of the week and ideal for an handheld meal that will keep your family full all morning long.
Whether it’s back to school or preparing for the holidays, these Breakfast Crescent Rolls are always on my family’s recipe list. They are so simple to make with just 5 ingredients, in fact, now my son loves to make them when he comes to visit.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
In our family, we love them with egg, American or cheddar cheese, and bacon, but you can customize them with any fillings you like. They’re perfect for a crowd of all ages and are truly stress-free!
For other quick breakfast recipes, be sure to also try our Sausage, Egg and Cheese Breakfast Sandwiches and Chocolate Zucchini Muffins.
Table of Contents
Why You’ll Love this Recipe
- 5 ingredient breakfast. With a simple ingredient list, these crescent rolls for breakfast are quick to shop for and affordable too.
- Easy morning recipe to serve a crowd. We love to make these for family gatherings and holidays because they are quick to make and can serve a lot of people. Plus our family loves them too!
- Versatile and simple to customize. Whatever your favorite breakfast foods are, you can add them into these crescent rolls for a delicious bite.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Thick-cut bacon: We love using thick cut for this recipe so it has that extra smoky and meaty flavor.
- Large eggs: We scramble these just like we love at breakfast!
- Salted butter or olive oil: The fat to help cook the eggs.
- Crescent rolls: The best way to wrap up all your favorite breakfast ingredients into a handheld meal.
- American or cheddar cheese slices: We love both as our melting cheese to make these breakfast rolls ooey gooey.
Tools You’ll Need
- Large Skillet
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Mixing Bowl
- Whisk
- Half Size or 12″x17″ Sheet Pan
How to Make Breakfast Crescent Rolls
- Place bacon on a large sheet pan. Place the pan in a cool oven. Set the temperature to 400°F. Bake 18-20 minutes or until the bacon is cooked through with a slight crisp. Transfer the cooked bacon to a paper towel lined plate to drain the excess grease. Once slightly cooled, break the slices in half. Lower the oven temperature to 350°F.
- In a small bowl, add 5 of the eggs, 1 tablespoon water, salt, and black pepper. Whisk until well combined.
- Heat butter or oil in a skillet over medium heat. Once hot, add the egg mixture. Cook in a single layer, flipping once with a spatula, until the eggs are set. Transfer to a plate.
- Unroll the crescent roll dough and separate into 8 triangles. Slightly flatten the short side of the dough to create a base for the filling.
- Place one half on each slice of cheese on the flattened piece of dough.
- On top of each cheese layer, evenly disperse the scrambled eggs followed by 2 halves of the cooked bacon on each.
- Gently roll up each crescent, giving the dough a slight stretch before rolling around the filling. Press the point into the dough to secure.
- Whisk the remaining egg white in a small bowl, then brush the tops of the rolls. Sprinkle with black pepper, if desired.
- Bake 16-20 minutes, or until the crescent rolls are golden brown. Serve warm.
Expert Tips
- Cook the bacon fully before adding it into the crescent rolls. This will guarantee you will have crispy and cooked bacon and not raw bacon. Our foolproof method is so easy in the oven with minimal cleanup.
- Don’t overcook the eggs. Since you are also going to be baking the eggs in the oven inside the crescent roll, when you scramble them on the stovetop, you want to cook them just until they’re set.
- Swap out the cheese for another kind. We love the classic American or cheddar here, but Monterey Jack or pepper Jack would also be delicious.
- Use sausage instead of bacon. You could also cook sausage patties or links and slice them to fit inside the crescent roll if desired.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. You can reheat in the oven, toaster oven, or microwave for a couple of minutes until warmed through.
We don’t recommend freezing these crescent rolls for breakfast because once they thaw, the texture will change on the eggs, bacon, and dough.
Frequently Asked Questions
Yes, before you add them inside the crescent rolls be sure to cook all of your filling ingredients fully.
You can make breakfast rolls stuffed with your favorite morning foods like eggs, sausage, bacon, cheese, veggies, and more. You can also make a breakfast casserole with the crescent rolls.
Crescent rolls are a buttery dough that isn’t laminated so there aren’t flaky layers. Croissants are made with a pastry dough that’s laminated into several layers before baked to get more flakiness.
More Easy Breakfast Recipes
- Croissant Breakfast Casserole
- Breakfast Enchiladas
- Amish Breakfast Casserole
- Bisquick Breakfast Casserole
Breakfast Crescent Rolls
Ingredients
- 8 slices thick-cut bacon about 1/2 pound
- 6 large eggs divided
- salt and black pepper amount as desired
- 1/2 tablespoon salted butter or olive oil
- 8 ounce package crescent rolls
- 4 ounces American or cheddar cheese slices 1 ounce each
Instructions
- Place bacon on a large sheet pan. Place the pan in a cool oven. Set the temperature to 400°F. Bake 18-20 minutes or until the bacon is cooked through with a slight crisp. Transfer the cooked bacon to a paper towel lined plate to drain the excess grease. Once slightly cooled, break the slices in half.
- Lower the oven temperature to 350°F.
- In a small bowl, add 5 of the eggs, 1 tablespoon water, salt, and black pepper. Whisk until well combined.
- Heat butter or oil in a skillet over medium heat. Once hot, add the egg mixture. Cook in a single layer, flipping once with a spatula, until the eggs are set. Transfer to a plate.
- Unroll the crescent roll dough and separate into 8 triangles. Slightly flatten the short side of the dough to create a base for the filling.
- Place one half on each slice of cheese on the flattened piece of dough.
- On top of each cheese layer, evenly disperse the scrambled eggs followed by 2 halves of the cooked bacon on each.
- Gently roll up each crescent, giving the dough a slight stretch before rolling around the filling. Press the point into the dough to secure.
- Whisk the remaining egg white in a small bowl, then brush the tops of the rolls. Sprinkle with black pepper, if desired.
- Bake 16-20 minutes, or until the crescent rolls are golden brown. Serve warm.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. You can reheat in the oven, toaster oven, or microwave for a couple of minutes until warmed through. We don’t recommend freezing these crescent rolls for breakfast because once they thaw, the texture will change on the eggs, bacon, and dough. Tips:
Cook the bacon fully before adding it into the crescent rolls. This will guarantee you will have crispy and cooked bacon and not raw bacon. Don’t overcook the eggs. Since you are also going to be baking the eggs in the oven inside the crescent roll, when you scramble them on the stovetop, you want to cook them just until they cook through. Swap out the cheese for another kind. We love the classic American or cheddar here, but Monterey Jack or pepper Jack would also be delicious. Use sausage instead of bacon. You could also cook sausage patties or links and slice them to fit inside the crescent roll if desired.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
My kids loved these.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰
Omg, yummy
Thank you SO much!!!🥰