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.
Servings: 8 servings
Calories: 354kcal
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
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. 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.
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
Calories: 354kcal | Carbohydrates: 14g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 757mg | Potassium: 142mg | Sugar: 3g | Vitamin A: 372IU | Calcium: 171mg | Iron: 2mg
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