Breakfast Rolls filled with scrambled eggs, bacon, sausage & cheese then rolled in homemade dough and baked to perfection. These rolls are perfect for breakfast, brunch or dinner!
Breakfast Rolls came from two things: first, my absolutely love for all things breakfast. Second, my kids go crazy when I make my Pizza Pinwheels, so I thought to modify those into breakfast fare. The result. OMG. Seriously. They’re so insanely delicious. I love that they’re handheld and still have the high protein breakfast foods I love- eggs, bacon & sausage! They come together quickly too. I use pre-cooked bacon, sausage and store-bought shredded cheese. You can even scramble the eggs in the microwave if you’d like! You can prep all the filling while the homemade dough is resting in a warm spot. Try them- you’ll love them!
Breakfast Rolls
Makes 13-15 rolls, about 4-6 servings
Breakfast Rolls ingredients
Here’s what you’ll need to make these breakfast rolls:
–1 cup warm water
–1 TBSP yeast
–1 TBSP sugar
–1 TBSP oil
–1 tsp salt
–2 1/2- 3 cups flour
TOPPINGS
–2 TBSP melted butter
–2 cups shredded Cheddar Jack cheese
–12-15 cooked sliced of thin bacon, chopped
–6 cooked breakfast sausages, chopped
–4 large eggs, scrambled
Breakfast Rolls Instructions:
- Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
- Preheat oven to 400 degrees F.
- Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4″ thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
- Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2″ sections of dough from the large roll. This will result in about 15 rolls.
- Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
- Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.
Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Bacon, Egg & Cheese Breakfast Pockets
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
- Perfect Crisp Belgian Waffles
Be sure to check out our updated collection of BEST EVER BREAKFAST RECIPES
Breakfast Rolls filled with scrambled eggs, bacon, sausage & cheese then rolled in homemade dough and baked to perfection. These rolls are the perfect breakfast!
BREAKFAST ROLLS
Ingredients
- 1 cup warm water
- 1 TBSP yeast
- 1 TBSP sugar
- 1 TBSP oil
- 1 tsp salt
- 2 1/2- 3 cups flour
- 2 TBSP melted butter
- 2 cups shredded Cheddar Jack cheese
- 12-15 cooked sliced of thin bacon chopped
- 6 cooked breakfast sausages chopped
- 4 large eggs scrambled
Instructions
- Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
- Preheat oven to 400 degrees F.
- Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4? thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
- Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2" sections of dough from the large roll. This will result in about 15 rolls.
- Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
- Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.
Video
Nutrition
Breakfast Rolls filled with scrambled eggs, bacon, sausage & cheese then rolled in homemade dough and baked to perfection. These rolls are perfect for breakfast, brunch or dinner!
Claudia Lamascolo says
WOW these were so delicious and a big hit in our family great recipe!
Nicholle Love says
I will make them this weekend!
Alison says
Enjoy!
Ariel says
What is the nutritional info for one roll?
Jessica says
I just added it for you!
Jes says
SUPER YUMMY! Added some onions, peppers and mushrooms along with everything else and they were DELISH! I found I had to let them rise a little longer than 15 minutes though.
Will definitely make these again!
Nellie says
Great idea to add some veggies!
Lauren says
Can they be frozen before or after baking, by chance?
Jessica says
THey can! Store in an airtight container.
Tiffany Newell says
I am wanting to make these for Christmas morning but don’t want to have to make them that morning. How would I make ahead and then just pop in the oven Christmas morning?
Jessica says
Yes, you can make them the night before and refrigerate them overnight! Let them sit on the counter top for a good 45 minutes to an hour before baking.
Lyle Anthony says
Do the scrambled eggs need to be cooked before spreading onto dough?
Jessica says
Yes, they do need to be cooked. I usually just do a soft scramble, if that makes sense.
Jodi says
Can I use already prepared pizza dough from pillsbury?
Jessica says
I’ve used Pillsbury dough before and it works- just know they’re not as pretty. (It seems the dough doesn’t puff up as much.)
Sue says
This sounds delicious but I am a little confused by the instructions to roll up dough, then back again? I was thinking you just roll it up then cut slices. What do you mean by back again?
Thank you! I can’t wait to try these!’
Nicole says
I’m sorry for any misunderstanding, but the recipe states to roll the dough out into a large rectangle, top it with all of the toppings as directed, and then to roll the dough up into a log before pinching the seams shut and slicing into cinnamon-roll like pieces.