BREAKFAST ROLLS

4.91 from 10 votes

Breakfast Rolls filled with scrambled eggs, bacon, sausage, and cheese, then rolled in homemade dough and baked to perfection. These bacon and egg rolls are easy to make and can be customized to your liking, making them a versatile and delicious addition to any meal!

Prep Time30

Cook Time15

Rise Time15

Total Time1

Course: Breakfast, Brunch, dinner, lunch, Snack

Cuisine: American

Keyword: Breakfast Rolls, Savory Breakfast Rolls

Servings: servings

Calories: 368kcal

Author: Jessica & Nellie

Ingredients

1 cup warm water
1 TBSP yeast
1 TBSP sugar
1 TBSP oil
1 tsp salt
2 ½- 3 cups flour

Toppings

2 TBSP melted butter
2 cups shredded Cheddar Jack cheese
12-15 slices of thin bacon cooked & chopped
6 breakfast sausages cooked & diced
4 large eggs cooked & scrambled

Instructions

Dough: Combine the warm water, yeast, and sugar in a mixing bowl and let it sit for about 3-4 minutes, until the yeast is bubbling up.
Add the oil, salt, and flour. Start with 2 ½ 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!) Mix for an additional 3-4 minutes, then cover the bowl with plastic wrap and let it 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.
Prep: Before you begin assembling the rolls, a few ingredients need to be cooked beforehand. The eggs need to be scrambled, the bacon and sausage need to be cooked as well. Try this easy way to cook bacon to simplify one step.
Get the oven preheated to 400 degrees F.
Assemble: Spray your countertop with non-stick cooking spray and roll the dough out into a large rectangle about ¼″ thick. Brush the dough with melted butter and spread the scrambled eggs across the top.
Sprinkle the shredded cheese on top (reserving about ½ cup for later), then spread the bacon and sausage. Crumble the bacon on top as you go, slice the sausage into small chunks to spread.
Starting with one of the long sides of the rectangle, roll the dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the ends. Use a sharp, thin knife to cut 1 ½″ sections of dough from the large roll. This should result in about 15 rolls.
Bake: Transfer the sliced rolls onto a large greased baking sheet and place in the preheated oven to bake for 12-14 minutes. Remove the rolls from the oven and top them with the remaining ½ cup cheese.
Return the rolls to the oven for an additional 1-2 minutes, until the cheese is melted, and rolls are just beginning to turn golden brown. If desired, brush the tops with melted butter again. Serve warm and enjoy!

Video

Notes

Breakfast rolls are best enjoyed fresh out of the oven, but they can be stored in an airtight container, in the refrigerator, for up to 3 days.

Nutrition