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
- 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
- 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.
If you like these Breakfast Rolls, you’ve got to try some other favorite breakfast recipes of ours:
- Three Cheese Breakfast Casserole
- Blueberry Buttermilk Biscuits
- Easy 15-Minute Donuts, 3 Ways: Chocolate Glazed, Maple Bars & Pumpkin
- Ham & Cheese Omelet Roll
- Easiest Way to Cook Bacon
- Monkey Bread Muffins
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 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!
Save RecipeIngredients
- 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.
