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:
- 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
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
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.
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!
Katie says
Perfect for tiny hands – kids love these! Great for bringing to a family brunch too! Loved them!
Nancy Buchanan says
These breakfast rolls would be perfect for houseguests – bookmarking for this summer when the house will be full!
Leah says
I love that the dough doesn’t take hours of rising time. This was a pretty quick and a simple breakfast to make that everyone enjoys!
Jessica says
YES!!! It is a really simple dough recipe. So glad you all liked it Leah!
Rhonda says
These look so tasty! Do you use the quick yeast or regular?
Jessica says
I used regular yeast.
MaryLynn says
Do these freeze well? Looking for something to make ahead, freeze and be available to pop in microwave for a quick breakfast.
Jessica says
Yes, they do freeze well! I like to wrap them in a damp paper towel while reheating in the microwave.
Estelle Stone says
Hi! What a great recipe! First of all: Can you use Gluten Free Flour in this recipe?
Also: Can you make the dough, put the filling in and refrigerate until the next day and then bake?
Thanks so much!!
Alison says
Estelle, I have never used gluten free flour for this myself but I am sure it would work great! Also, yes you can pre make it and then bake the next day for an easier breakfast! Enjoy!
Cherryl Ehlenburg says
These sound like something my family will love. I can’t wait to try them!
Lynette Edgecomb says
These are absolutely amazing!! Delicious!! Reheat well!! Different than the norm!! Easily modified by changing up the meats or adding sauteed onions, peppers, mushrooms, squash or hashbrowns!! Just make sure all veg is sauteed enough the water in the veg is cooked out enough it won’t give the breakfast rolls a case of the sogs!! We also found these can be stepped up by serving with a side of a light cheese sauce, sausage gravy or if one feels ambitious, hollandaise sauce! So much “Scope for the imagination”!!
This is Lynette from the dreamed of but not yet realized blog “Sea Oats and Tumleweeds” signing off!!
Alison says
Lynette, Thank you so much! I love all of your suggestions and plan to try them out myself!
Nunn Connor says
Hey I was having issues with rolling the rolls. Any tips?
Jessica says
Sometimes it helps to have someone there to help you. I opt to go quickly and then seal the edges together so the roll stays put. Know that even if it doesn’t look great, the rolls bake out any imperfections!
SHAWNA LYNN ROPPOLO says
Can i use the seamless croissant dough with this?
Jessica says
I’ve tried this recipe with crescent dough and while it tastes great, it doesn’t turn out as pretty, just FYI. Also, you’ll need 2 cans of dough as they won’t hold as much as the homemade dough recipe!
Shannon says
I used the Pilsbury classic pizza crust dough, and that seems to work just fine!
Beth says
This is how I like my breakfast: quick, easy and filling! I love that this is a grab and go breakfast too!
Denay DeGuzman says
This morning our family enjoyed these delicious breakfast rolls. They were indeed as scrumptious as they look in the images right here on this page. Mmmm…. This recipe’s a keeper!